Ingredients
14-oz. jar tahini (undrained)
A cup or so of vegetable oil
4 cups Semolina
1 cup Honey
1/2 cup Sesame seeds
Teaspoon Cardamom
1/2 cup Crushed almonds or pistachios
Preparation
Drain the oil out of the Tahini into a measuring cup.
Add vegetable oil to equal 1.5 cups of combined oils.
Heat the oils in a large saucepan and add 4 cups of semolina flour to the warm oils.
Cook over a low heat and stir constantly while heating. Cook for about 20 minutes or until the mixture turns golden brown.
Add the drained tahini and remove from the heat.
Heat 1 cup honey in a small saucepan until it registers 233 degrees F on the laser or candy thermometer (it will liquefy)
Remove from the heat and add 1/2 tsp. cardamom to the honey, stirring well.
Pour the hot honey and 1/2 cup sesame seeds into the semolina mixture and stir the ingredients well.
Pour the warm mixture into a springform pan or mold.
Sprinkle with 1/4 cup of crushed almonds or pistachios and let cool.
Cover with plastic wrap and refrigerate for an hour or so.
Slice the halvah into pieces like a pie, keep it wrapped in plastic in the fridge otherwise.
