Halva 5 Ways

Preparation

1. Step 1

   Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides. Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.

   Step 2

   Pour 1/4 cup water into a small saucepan, then stir in sugar. Attach a candy thermometer to side of pan.

   Step 3

   Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F. Immediately remove syrup from heat. Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon. Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly.

   Step 4

   Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top. Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours. Remove from pan using parchment overhang. Slice as desired to serve.

   Step 5

   Do Ahead: Halva can be made 3 weeks ahead. Transfer to an airtight container and chill.

2. For Pistachio-Rose Halva

   Step 6

   Place a rack in middle of oven; preheat to 300°F. Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet. Toast until fragrant and lightly golden, about 10 minutes. Transfer nuts to a plate. Let cool, then coarsely chop.

   Step 7

   Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.

   Step 8

   Stir sugar syrup into tahini mixture and form halva as directed. Sprinkle remaining nuts over, pressing gently to adhere. Cover and chill as directed.

3. For Cardamom-Chocolate Halva:

   Step 9

   Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.

   Step 10

   Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.

4. For Lemon–Poppy Seed Halva:

   Step 11

   Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.

   Step 12

   Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.

   Step 13

   Form halva as directed. Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere. Cover and chill as directed.

5. For Chocolate-Za’atar Halvah:

   Step 14

   Prepare halva, adding 1/2 tsp. za’atar to the tahini, salt, and vanilla mixture.

   Step 15

   Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.