Halva is a great sweet in Turkish cuisine and it has variations. There are mainly three versions of halva; flour halva, semolina halva and sesame or tahini halva. I shared the recipe for the first two before. What all halvas have in common is that they are all simple but addictive! Another thing could be that people prefer making these at home as you can not find them at sweetshops or patisseries. It is not very hard to make these at home, but there could be different recipes, generally learnt from grandmas.
Sesame halvah is generally eaten in winter as it makes you feel warmer. You can buy it from markets or from small shops which are selling just it. It could be eaten at breakfast; put a little of it on a piece of bread and enjoy! It is as good as peanut butter or nutella, even better! You can have it as a dessert at the end of your meal too. You can squeeze a little lemon on it this time. Lemon balances its sweetness, so you can eat more! It may not be preferred after every meal, but it is typical to have sesame halva after fish. You can have it as it is, but fish restaurants make a great touch on it. They serve it hot, which makes it irresistible- even for a person who doesn’t like it uncooked. It is a very easy and wonderful looking sweet, so you want to make it at home too! We don’t have to go to a fish restaurant to have this creamy dessert, right?
It has a very simple recipe; the only ingredient you need is sesame halva, but you can make some additions for your taste. Some just mash it with a fork and cook it in oven, after mashing it some add a little milk and make it a bit creamy and then put in oven, some add lemon or orange zest and lemon or orange juice and then cook. I think all of them are great as sesame halva itself is great!
You can make it in any oven dish; it could be a large oven tray if you have a large group of guests or you can serve it in souffle cups, but my favorite is to cook and serve it in small clay dishes.
Cooking it for 6-8 minutes will be enough to have a golden top! This golden top is a bit crispy and a creamy layer is waiting for you underneath it.
Make sure that the oven is preheated at 200C. If it is not, you have the golden top, but the inner side remains uncooked.
Also, the best way to mash it is doing it with a fork, don’t use a mixer or blender as they spoil its consistency.
We bought this halva in this clay dish from the market, it was prepared so I didn’t add anything into it. I just preheat oven at 200C and cook it for 8 minutes.
If you want to try it at home here is the recipe: