I loves me some halvah, I do. When making the last couple batches of hummus, licking the spoon after measuring out tahini into the Cuisinart, I started wishing I could make myself some halvah.
As luck would have it, I was leafing through my father’s Tassajara Bread Book. He wrote his name in it – Bill Anderson - and dated it 2-17-75. Though his notes are on many pages, it doesn’t look like this was a recipe he tried.
The author, Edward Espe Brown, calls this recipe Sesame Candy (Down home halvah). I tweaked it to my taste. It makes about 10 large or 30 little bites.
Sesame Bites
1 cup sesame seeds
1 Tablespoon sesame oil
3 Tablespoons agave or brown rice syrup
1 ½ Tablespoons tahini
Dash of ground coriander
Toast the seeds in a dry iron skillet over medium heat, watching closely not to burn.
When seeds are golden remove from the heat and allow to cool.
Using a coffee grinder, grind seeds in batches. They will appear powdery. Empty into a medium bowl.
Add the oil, syrup, tahini and coriander to the ground seeds. Stir together initially with a spoon and finish with your hands.
If, after mixing thoroughly, the mixture will not hold together when compressed, add drops of oil, syrup and tahini until the mixture just holds together.
Form into balls or any shape that pleases.
Serve with a nice tea. Mmmmmmm mmmmmmm goodness.
