Halva

Halva is the sweet, crumbly confection made from tahini and sugar that has been delighting Middle Eastern palates for centuries. In Israeli markets, halva is displayed in enormous wheels and slabs, studded with pistachios, marbled with chocolate, or swirled with coffee — a visual spectacle that draws shoppers with its promise of decadent sweetness. The Mahane Yehuda market in Jerusalem is famous for its halva vendors, where shoppers can sample dozens of varieties before choosing. Watching a halva maker pull and stretch the warm mixture is mesmerizing — it is part confection, part performance art. The best halva has a delicate, flaky texture that dissolves on the tongue, leaving behind the distinctive nuttiness of sesame. Halva holds a special place in Sephardi and Mizrachi Jewish tradition, where it is often served during celebrations, at the end of Shabbat meals, and as a comfort food during mourning. The word halva comes from the Arabic root meaning 'sweet,' and it is beloved across the entire Middle East and Mediterranean world, from Turkey to India. In modern Israel, artisanal halva has experienced a renaissance. Small producers experiment with flavors like rose water, espresso, salted caramel, and even whiskey. Halva has moved from old-fashioned sweet to trendy ingredient, appearing in upscale restaurant desserts and gourmet food shops. Yet its soul remains in the market stall, where a generous slice is wrapped in paper and eaten while walking — the quintessential Israeli sweet.