Hi Dawn,

This recipe (which I haven't tried) makes a sesame-based halvah that is similar to that sold in Middle Eastern grocery stores or Jewish delis. There are other recipes for Indian Halawa that use different ingredients such as semolina flour as a base.

For Pistachio Halvah, stir in some whole shelled pistachios (preferably unsalted) before you pour the mixture into the pan. You can also add a little rosewater as flavoring.

Susan, Hawaii

Homemade Halvah
Yield: about 1-1/2 pounds

1/2 cup untoasted (light colored -- not the dark Oriental kind) sesame oil
2 cups all-purpose flour
1 cup tahini
3/4 cup honey

Warm the oil in a large heavy skillet over low heat. Add the flour and stir until the oil and flour are thoroughly combined. Continue cooking, stirring occasionally, until the mixture begins to turn pale brown.

Add the tahini and stir until the mixture has a uniform color and consistency. Turn off the heat.

In a small saucepan, bring honey to a boil over high heat. Boil for 1 minute. Immediately add the hot honey to the flour mixture and stir until the honey is completely incorporated.

Spread mixture in an ungreased 9 x 5" loaf pan, packing down with the back of a spatula. Let cool at room temperature at least 2 hours, until the pan feels cool. The halvah will shrink back slightly from the edges of the pan as it cools, and should therefore unmold easily when the pan is inverted.

Unmold onto a sheet of plastic wrap. Wrap tightly and store in the refrigerator up to 2 weeks.

To serve, cut halvah into thin slices.