Dessert

Ezme Helva (Soft Halva)

Prep

5 mins

Cook

20 mins

Servings

TurkishEasyDessertVegetarian

About this dish

Ezme helva is a beloved Turkish dessert, especially popular in the southeastern regions. Unlike the firm crumbly halva, this version is soft, almost spreadable, made by gently combining tahini with melted sugar syrup and often enriched with cocoa or nuts.

It is traditionally served with a dusting of cocoa or drizzled with molasses and eaten with bread or cheese. This recipe delivers the authentic flat, griddled texture that melts on your tongue, with a subtle cheesiness from the optional addition of dil peyniri or a mild white cheese.

Ingredients

UK and US measurements are both included for every recipe.

Tahini (sesame paste)

other

1 cup (240 ml)

Imperial: 1 cup

Granulated sugar

other

1 cup (200 g)

Imperial: 1 cup

Water

liquid

1/3 cup (80 ml)

Imperial: 1/3 cup

Butter, unsalted

fat

2 tablespoons (30 g)

Imperial: 2 tbsp

Cocoa powder, unsweetened

other

2 tablespoons (15 g)

Imperial: 2 tbsp

Walnuts, chopped

other

1/3 cup (40 g)

Imperial: 1/3 cup

Vanilla extract

seasoning

1 teaspoon (5 ml)

Imperial: 1 tsp

Method

Prepare the sugar syrup

10 mins

In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves completely. Bring to a boil and let it boil for about 5 minutes until the syrup thickens slightly.

Add tahini and butter

5 mins

Reduce the heat to low. Add the tahini and butter to the syrup. Stir continuously with a wooden spoon until the mixture is smooth and starts to pull away from the sides, about 5 minutes. The mixture will become quite thick.

Incorporate cocoa and flavorings

2 mins

Remove the pan from the heat. Stir in the cocoa powder and vanilla extract until well combined. If using walnuts, fold them in at this stage.

Shape and cool

2 mins

Transfer the halva mixture to a lightly oiled baking dish or a flat plate. Press it down evenly with a spatula to about 1/2-inch thickness. Let cool to room temperature, then refrigerate until firm, at least 1 hour.

Serve

1 mins

Cut into squares or slices. Serve cold or at room temperature, dusted with extra cocoa powder if desired.

Equipment

Medium saucepan
Wooden spoon
Baking dish or plate
Measuring cups and spoons

Nutrition facts

360 kcal

Calories

6 g

Protein

40 g

Carbohydrates

20 g

Fat

2 g

Fiber

150 mg

Sodium

Tips

Use high-quality tahini for the best flavor, avoid the kind that has hardened or separated.
The halva is very hot during cooking, so handle with care.
If you like a firmer halva, boil the sugar syrup a minute longer before adding tahini.
For a traditional touch, serve slices of dil peyniri or mild white cheese alongside the halva.

Serving suggestions

Serve at room temperature with Turkish tea or as a sweet snack. Pair with slices of dil peyniri (herb cheese) for a classic Southeastern Turkish experience.

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Recipe by

Elif Kaya

Specialises in Turkish cuisine

Elif makes gözleme on a sac griddle. She stuffs them with spinach and feta.

Describe yourself in three words: Flat, griddled, cheesy.