You say halva, I say halvardeh. The crumbly, sticky sesame-based confection that’s called halva in the Levant (and the West) is called halvardeh in Iran and that’s because what’s called halva in Persian refers to a related confection made from wheat flour, butter, and with rosewater. But for the purposes of this recipe, let’s just call the crumbly sesame-based version halva.
Semantics aside, I can’t get enough of this stuff. One of my favorite breakfasts is halva simply wrapped up in lavash with a side of strong black tea. I also, uh, love halva straight out of the box. And I am equally parts delighted and terrified to learn that I can make halva from scratch, at home, with relative ease. Adapted from a Bon Appetit recipe, this bittersweet chocolate-glazed version is much tastier than store-bought. Once cooled, cut this up into tiny squares for a decadent teatime treat.
Nonstick oil spray
1 1/2 cups tahini
1/4 teaspoon salt
4 tablespoons sesame seeds, divided
1 1/2 cups sugar
4 ounces dark bittersweet chocolate
Sea salt, for sprinkling
1.Lightly coat an 8 1/2″ x 4 1/2″ loaf pan with nonstick spray and line with parchment paper, leaving a 2″ overhang on both of the long sides. Mix tahini, salt, and 2 tablespoons sesame seeds in a large bowl to combine; set tahini mixture aside.
2. Cook sugar and 1/2 cup water in a small saucepan over low heat, stirring with a heatproof rubber spatula, until sugar is dissolved, about 4 minutes. Increase heat to medium-high. Cook syrup, brushing down sides as needed to dissolve any crystals that form, about 7â€“10 minutes. Immediately remove syrup from heat and gradually stream into reserved tahini, mixing constantly with spatula. Continue to mix just until halva comes together in a smooth mass and starts to pull away from the sides of bowl (less than a minute). Be careful not to overmix or halva will crumble. Working quickly, scrape into prepared pan and let cool.
3. Melt chocolate in a heatproof bowl set over a pan of simmering water (do not let bowl touch water), stirring often. Remove from heat. Invert halva onto a wire rack set inside a parchment-lined rimmed baking sheet; peel away and discard parchment. Pour chocolate over halva and sprinkle top with sea salt and remaining 2 tablespoons sesame seeds. Let sit until chocolate is set before serving, about 1 hour.