Baked Halva Recipe on Food52

5 Ingredients or Fewer

Baked Halva

August 20, 2019
2 Ratings
Photo by Bobbi Lin
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

Test Kitchen Notes

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)
In This Recipe
  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!

See what other Food52ers are saying.

  • FrugalCat
  • Sheri Silver
    Sheri Silver
  • LeBec Fin
    LeBec Fin
  • jessicamclement

    11 Reviews

    FrugalCat May 29, 2018
    Pistachios or walnuts on top.
    Sheri S. September 6, 2017
    What size ramekins do you use?
    Author Comment
    jessicamclement September 6, 2017
    I believe mine are 3.5 inches (9 cm).
    Sue March 10, 2017
    Have now made this a number of times and it's great. Variations have included using all honey, a mix of honey and date syrup, adding orange blossom water, adding cinnamon. All have been great.
    Author Comment
    jessicamclement March 10, 2017
    I'm glad to hear this ! I need to try your mixture of honey and date syrup... it sounds amazing.
    Hummusit April 11, 2016
    Not sure what the baking adds here, this is not even technically halva. But I agree that sweetened tahini is a treat, although I'm more familiar with the version sweetened with date syrup.
    LeBec F. March 25, 2016
    yay jessica! congrats on this next step!
    Author Comment
    jessicamclement March 29, 2016
    yay !! thank you :)
    LeBec F. March 19, 2016
    this is fascinating! what is the baked texture like? did you consider adding other elements, like : flour, eggs, butter, cream......?
    Author Comment
    jessicamclement March 21, 2016
    hi ! it's very creamy... definitely not floury at all. when i eat this, i envision a softer and denser version of crème brûlée. it isn't as "elegant" as a crème bruûlée, but it has that same creamy satisfying bite. the tahini texture stays fairly strong, so that's why i say it's a bit dense. i love this dish!
    LeBec F. March 21, 2016
    oh men, iam so excited! you are BRIlliant!!