Baked Halva

By jessicamclement
March 18, 2016
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Author Notes: The last time I was in Istanbul, my friend took us to this amazing restaurant on the Asian side of the city. We ate mezzes and drank raki, and at the end of the meal we split a huge dish of baked halva. This is my very un-authentic yet delicious version of baked halva. It is also simply made vegan by using plant milk instead of the standard variety.jessicamclement

Food52 Review: This smooth and creamy pudding-like dessert was like having the best hummus of your life served as a dessert, if that makes sense. It's luscious and easy to make, although quite rich—the small ramekin I used could easily have been enough for two or even more people to share. I ate it plain with a spoon, but later saw iterations of people eating it spread on toast, or with Nutella, which sounds divine. Omeletta

Serves: 2

  • 1/3 cup tahini
  • 3 tablespoons honey or maple syrup
  • 3 tablespoons milk (can substitute a plant version)
  • 1 tablespoon olive oil
  • 1 pinch salt
  • Crushed nuts or seeds (optional, for the topping)
  1. Preheat your oven to 200° C (~400° F) and set aside 2 ramekins.
  2. In a large bowl, beat the tahini, maple syrup, milk, olive oil, and salt until creamy and smooth.
  3. Evenly distribute the tahini mixture into the ramekins.
  4. Bake for 10 minutes or until the top is a light brown.
  5. Remove from the oven and sprinkle crushed nuts on top.
  6. Allow to cool for a few minutes, but serve hot!

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