Somali Sesame Halva

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A fragrant, fudgy Somali sweet confection made with tahini, sugar, and warm spices like cardamom and cloves. This halva is traditionally cut into diamond shapes and served with sweet tea or strong coffee during celebrations and holidays. The texture is dense yet tender, with a subtle nuttiness from the sesame and a warm aromatic finish.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 3.5 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 24 gSugar
• 5 gProtein
• 75 mgSodium
• 165 mgPotassium
• 120 mgCalcium
• 2.2 mgIron
• 0 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the halva base

• 1 cup tahini (well-stirred sesame paste)
• 1 cup granulated sugar
• 1/2 cup water, divided
• 3 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1/4 teaspoon fine sea salt

For the spice mix and mix-ins

• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/3 cup blanched almonds, roughly chopped
• 1 tablespoon toasted sesame seeds, for topping

Directions

1. Grease a 8-inch square pan with butter and line the bottom with parchment paper, leaving overhang on two sides for easy lifting.
2. In a small bowl, whisk the cornstarch with 1/4 cup of the water until completely smooth with no lumps; set aside.
3. In a heavy-bottomed saucepan, combine the sugar, the remaining 1/4 cup water, and salt. Heat over medium, stirring gently until the sugar fully dissolves and the liquid comes to a low simmer.
4. Whisk in the cornstarch slurry, then add the butter and tahini. Stir constantly with a wooden spoon or silicone spatula, scraping the bottom and sides, for 5 to 7 minutes until the mixture becomes very thick and starts to pull away from the pan.
5. Reduce heat to low and stir in the cardamom, cloves, cinnamon, nutmeg, and chopped almonds. Cook for another 2 to 3 minutes until the halva is glossy, stiff, and holds its shape when a small mound is dropped onto a plate.
6. Immediately scrape the halva into the prepared pan and press it into an even layer about 3/4 inch thick using an offset spatula lightly moistened with water.
7. Sprinkle the toasted sesame seeds over the top and gently press them in. While still warm, score the surface with a sharp knife into diamond or square pieces.
8. Let the halva cool completely at room temperature for at least 3 hours (do not refrigerate), then lift it out using the parchment and cut along the scored lines. Serve at room temperature with spiced tea or coffee.

Cook’s Notes

• Stir the tahini jar very well before measuring, as the oil separates and you want a smooth, uniform paste for a creamy texture.
• Cook over medium-low once the tahini is added; rushing this step with high heat can cause the mixture to break or become grainy.
• Traditional Somali halwo is sometimes colored pale green or yellow with a drop of food coloring or saffron-infused water; add a pinch of saffron threads to the sugar syrup for a subtle floral note.
• Store the halva in an airtight container at room temperature for up to 10 days; refrigeration causes it to harden and lose its tender bite.
• For a chewier, denser halva, use 2 tablespoons of cornstarch instead of 3; for a softer, almost pudding-like version, increase the water to 3/4 cup.

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