Halvah, also spelled as halva or halwa, is a sweet confection that is popular in many countries around the world, including the Middle East, Central Asia, North Africa, and the Balkans. Halvah is made from a variety of ingredients, but its primary components usually include one or more of the following: sesame paste (tahini), sunflower seed butter, nut butter (such as peanut or almond butter), or grain flour (such as semolina).
The basic process of making halvah involves mixing the main ingredient (such as sesame paste or grain flour) with a sweetener, often honey or sugar syrup, and heating the mixture until it thickens. Other ingredients, such as nuts, dried fruits, and spices like cinnamon or cardamom, are often added for flavor and texture.
Once the mixture reaches the desired consistency, it is poured into a mold and left to cool and set. After it solidifies, halvah is typically cut into blocks or slices for serving.
There are many regional variations of halvah around the world. For example:
- Tahini Halvah: This type of halvah is made primarily from sesame paste and sugar syrup. It has a crumbly texture and a rich, nutty flavor.
- Sunflower Seed Halvah: In some regions, sunflower seed butter is used instead of sesame paste to make halvah, especially in countries where sesame is not as commonly grown.
- Nut Halvah: Various nuts, such as pistachios, almonds, or peanuts, can be ground into a paste and mixed with sugar syrup to create nut-based halvah.
- Flour Halvah: Semolina or other grain flours are sometimes used to make halvah. This type of halvah has a smoother, more pudding-like texture.
Halvah is enjoyed in different forms across cultures – it can be served plain, flavored with spices, or mixed with additional ingredients like chocolate or vanilla. Its texture can range from crumbly and dry to soft and fudgy, depending on the recipe and regional variations. Halvah is often served as a dessert, snack, or a sweet treat to enjoy with tea or coffee.