Getting misty eyed thinking about tasting chocolate za'atar halva for the first time.
Tzadok assured me that making the candy at home is easy and worthwhile. “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.
After 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:Tahini, a paste made from sesame seeds, can be found in the international aisle or nut butter section of most supermarkets. 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 quality varies,” Tzadok reminded me.
Once I had plain halva down pat, my imagination ran wild. I made a pistachio-rose version, one with lemon and poppy seeds, another marbled with chocolate and cardamom, and a chocolate-
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