8/13/2023 0 Comments Middle eastern dessert![]() ![]() Refrigerate your halva until it’s firm enough to cut. It’s easy to get the feel for this and every other stage of halva making in the moment. Give the mixing process your undivided attention and otherwise don’t worry. Mix it too little and your sugar will not fully incorporate too much and your candy is apt to be crumbly. When you're mixing together that hot sugar syrup with your tahini, “the texture should be neither liquidy, like pancake batter, nor firm, like bread dough,” Tzadok advised. “Just remember," Tzadok taught me, "to bring the temperature of our syrup to around 248✯ this is how you get the perfect dense sandy-ish texture." Don't overmix (or undermix) your halva 'dough' You can tinker as you like, varying the amount of sugar to adjust the sweetness of your halva. Cook the syrup until it reaches firm ball candy stage, 245✯ to 250✯. Like baking, candy-making is all about precision, so when you make the sugar syrup, use a candy thermometer to gauge the temperature. Use a candy thermometer for your sugar syrup Also, if you've been keeping your tahini in the fridge, let it come to room temperature before you add the hot sugar syrup so the components can fully incorporate before the confection begins to cool and solidify. If it emits any rancid odor, it will taste bad, too, in which case you'll want to get a fresh jar before making your halva. If you've been storing an opened jar or can of the stuff in your cupboard or fridge for some time, be sure to check its freshness by giving it a good sniff. “Tahini quality varies,” Tzadok reminded me. You can use any brand you like, but since it's the foundation of halva, you'll want to be sure it's high quality and fresh. ![]() Tahini, a paste made from sesame seeds, can be found in the international aisle or nut butter section of most supermarkets. ![]() “The beauty of making your own halva,” she told me, “is having control of your ingredients.” Plus, she relayed, “It’s simple!” She shared her recipe for basic halva, which is simply hot sugar syrup mixed into tahini, and, just like that, I was off to the kitchen.Īfter whipping up a few beautiful pans of the candy on my own, I agreed-it is indeed a snap, especially with a few key tips for halva-making success: Start with good-quality, fresh tahini at room temperature Tzadok assured me that making the candy at home is easy and worthwhile. My friend Naama Shefi, founder of the hip recipe and event platform, Jewish Food Society, knew just who to call, and a few short days later I found myself WhatsApp’ing with Rinat Tzadok, a well-known Israeli pastry chef and recipe developer, and partner at the beloved bakeries, Lehamim and Breads Bakery in Tel Aviv and New York. ![]()
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