From the very beginning, the flavor of this sweet dough aims to distinguish itself from any similar dish made with sesame paste or tahini; in fact, the word "Halva" is used to differentiate this exceptional Israeli sweet from others also prepared with semolina paste. However, in its presentation, Halva resembles a traditional brittle, incorporating sugar, honey of any variety, and seeds like sunflower. The dough of Halva, in the very original Israeli version, achieves a texture of exceptional softness that sets it apart from the somewhat gritty Arab presentation, which is slightly sandy to the touch of the palate.
There are many varieties of Halva in preparation and flavor, involving a wide array of other edible pastes. In this realm of classification, it can even be made into a cake with coffee cream—an exquisite treat! But always, the dough’s texture will define the difference of Halva, clearly noticeable between the semolina-based version (similar to a jelly – like polenta – and somewhat transparent), and the version made with sesame (drier and leaving a slightly crunchy feel). Semolina Halva is prepared with wheat, traditional sweeteners (sugar, honey), oils or butter (preferably for the final texture), adding dried fruits (raisins, dates, walnuts, almonds, or pistachios) to make it rich and sweet. These serve as delightful "obstacles" within the smoothness of the dough, making it unforgettable and resulting from a harmonious blend of flavors. This variety is widely consumed in places like Turkey, Iran, Albania, Bangladesh, Greece, Armenia, Cyprus, Pakistan, Bulgaria, or India, where it originated in the northern region. It’s also highly appreciated in the southern city of Thiru-nel-vaeli and other places where carrots are part of the recipe. Isn’t it amazing how Israeli cuisine has adapted without losing its authentic roots?
For sesame-based Halva, both the seeds and tahini paste, honey, soap herb (emulsifier known as ‘erq al halaweh’ in Arabic or ‘çıvën kök’ in Turkish), and sugar play a key role in its preparation. Add marshmallow roots, coconut paste, orange or lemon juice, a touch of vanilla, the classic chocolate, pistachios, or egg whites... and, oh, the mouth waters just thinking about condensed milk and ghee! What else could make this dish an exquisite cross-cultural culinary jewel, always hinting at its Israeli origins?
Depending on your preference—semolina, sesame, sunflower—the Halva is affordable, thanks to its accessible cost; it’s also suitable for the little ones at home due to its nutrients and caloric content, especially in winter. Bon appétit!
