Best Halvah In The Northwest

1. 1

   Drain the oil out of the Tahini into a measuring cup.

2. 2

   Add vegetable oil to equal 1.5 cups of combined oils.

3. 3

   Heat the oils in a large saucepan and add 4 cups of semolina flour to the warm oils.

4. 4

   Cook over a low heat and stir constantly while heating. Cook for about 20 minutes or until the mixture turns golden brown.

5. 5

   Add the drained tahini and remove from the heat.

6. 6

   Heat 1 cup honey in a small saucepan until it registers 233 degrees F on the laser or candy thermometer (it will liquefy)

7. 7

   Remove from the heat and add 1/2 tsp. cardamom to the honey, stirring well.

8. 8

   Pour the hot honey and 1/2 cup sesame seeds into the semolina mixture and stir the ingredients well.

9. 9

   Pour the warm mixture into a springform pan or mold.

10. 10

    Sprinkle with 1/4 cup of crushed almonds or pistachios and let cool.

11. 11

    Cover with plastic wrap and refrigerate for an hour or so.

12. 12

    Slice the halvah into pieces like a pie, keep it wrapped in plastic in the fridge otherwise.

* Per serving · 4 servings · Values may vary.

No additional tips available.