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  • Writer's pictureCulinary Cam

Halva with Fiori di Sicilia

This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.



H is for...


Halva with Fiori di Sicilia


Halva is one of my favorite treats. It's more savory then, say, fudge and is so simple to make. You just need four ingredients and a little bit of patience. I used some Fiori di Sicilia extract, but you can use whatever extract you have. I have used rosewater which isn't beloved by half of my household and orange blossom water. But you can use pure vanilla extract, too. The flavor of Fiori di Sicilia, in my mind, would be a blend of orange and vanilla.


Ingredients

makes one 5" x 7" pan


  • 10.6 ounce tahini (sesame paste)

  • 1/4 teaspoon salt

  • 1/2 teaspoon Fiori di Sicilia extract (feel free to substitute any kind of extract that you wish)

  • 1 cup organic granulated sugar

  • Also needed: medium saucepan, 5" x 7" rimmed dish, parchment paper


Procedure

Line your rimmed dish with parchment paper, leaving an overhang so you can get the halva out of the dish easily.


In a medium mixing bowl, mix together the tahini, salt, and extract.


Place the sugar in a medium saucepan. Over medium heat, cook until the sugar is completely dissolved into a syrup. You can swirl the pan to help the sugar dissolve. Once the syrup is clear and the sugar dissolved, bring that to a simmer. When you see uniform bubbles throughout the syrup, remove the pot from the heat.


Carefully pour the hot syrup into the tahini mixture and stir with a wooden spoon.


The halva should come together into a cohesive ball and pull away from the sides of the bowl. Stir until it's just moistened. If you overmix it, it will get crumbly.


Scoop the halva into the prepared pan. Use the wooden spoon to push the halva to the edge of the pan. Let cool to room temperature, then cover and place in the refrigerator for at least 2 hours.


Use the overhanging parchment paper to lift the halva out of the pan. Slice as desired. Whatever you don't eat or serve should be kept in an airtight container in the refrigerator. It will keep for two weeks.


That's a wrap for my letter 'H' offering. We'll be back next time with recipes that include the letter 'I'. Stay tuned!


The Alphabet Challenge So Far...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!

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9 Comments


Lisa Kerhin
Lisa Kerhin
Apr 14

I must get some of that extract! This recipe sounds amazing

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Jolene Martinelli
Jolene Martinelli
Apr 13

So simple and love that it's not super sweet. Growing up Italian there was lots of Fiori di Sicilia used, I need to revisit it again for my family! Jolene

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sneha datar
sneha datar
Apr 12

An interesting recipe and looks yum!

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cdelawder12
cdelawder12
Apr 11

What a great recipe...and thanks for the reminder...I really need to restock the extract section of my spice cabinet so that I have everything I need to make recipes like this one.

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mayuri.ajay.patel62
Apr 11

Camilla, had no idea that Tahini Halva is so easy to make. Am sure the fiori di Sicilia adds a unique flavour to it. I sometimes add it to sweet breads.

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