Halavah

Halavah, also transliterated as halava, halva, helva, or halawa, is a broad family of sweets found across the Middle East, the Balkans, the Caucasus, South Asia, and parts of Africa. The name derives from Arabic halāwah meaning sweetness or candy. There are two main traditions in many cuisines: sesame-based halva and flour- or semolina-based halva, with regional variations in texture, flavor, and appearance.

Sesame-based halva is typically made from sesame paste (tahini) blended with sugar or syrup and sometimes starch or oil to adjust texture. It is dense, crumbly, and can be molded into blocks or cut into slices. Flavorings such as vanilla, cocoa, pistachios, or cardamom are common, and texture can range from gritty to smooth depending on preparation.

Flour- or semolina-based halva is prepared by toasting semolina or wheat flour in fat (often butter or ghee) and then cooking it with a sugar syrup or water until it thickens. The result can be crumbly, friable, or more cohesive, and is frequently enriched with nuts, raisins, or flavorings.

Regional varieties reflect local ingredients: sesame-based halvas are common in the Middle East and the Balkans; semolina- or flour-based halvas are widespread in Greece, Turkey, India, and parts of Central Asia. In the Indian subcontinent, halva can refer to semolina halva (sooji halwa) or chickpea flour-based varieties, each prepared with ghee and sugar.

Halavah is typically served as a dessert or snack, sold in blocks or slabs, and can be stored at room temperature for extended periods.