Halvah

Halvah, also spelled halva or helva, is a dense, sweet confection found in the cuisines of the Middle East, the Caucasus, the Balkans, South Asia, and North Africa. The term covers several distinct styles, but broadly refers to confections made from sesame paste or from starches such as semolina. The word comes from the Arabic halwa, meaning sweet or dessert.

The most widely known form is tahini-based halvah, made by blending sesame paste with a hot sugar syrup and allowing the mixture to firm. Commercial varieties may include pistachios, almonds, vanilla, cocoa, or rose water. Texture ranges from crumbly and sandy to creamy and sliceable, depending on the formulation and processing.

Semolina or flour-based halvah represents another major family. In semolina halva, roasted semolina is blended with a ghee- or butter-based mixture and sugar syrup, often with milk, cardamom, saffron, or nuts. The result is typically dense and crumbly or cake-like when cooled, and it is commonly served warm or at room temperature.

Regional variations are widespread. Indian subcontinent versions include carrot halwa (gaajar halwa) and mung bean halva, while Turkish, Balkan, and Middle Eastern traditions produce both sesame-based and flour-based halvahs with regional flavorings such as nuts, vanilla, cocoa, saffron, or rose water.

Serving and storage: Halvah is usually cut into slices or blocks and eaten as a dessert or sweet snack. It is generally shelf-stable when kept in a cool, dry place in an airtight container; sesame-based halvah lasts longer than some flour-based varieties and may require refrigeration after opening.