At the end of every bagels and lox brunch in my family was a chunk of seven-layer halvah just waiting to be nibbled. Made from finely ground sesame seeds mixed with pleasingly gritty bits of sugar and layered with chocolate, seven-layer halvah is an old-fashioned candy that might be hard to find outside the borough of Brooklyn. This is my homemade version, composed of a sesame shortbread crust topped with bittersweet chocolate and dappled with halvah crumbles. If you don’t like halvah but still love sesame, the shortbread crust is terrific on its own, especially when sprinkled with crunchy raw sugar and more sesame seeds. But chocolate does make it better.
Time: 30 minutes
June 12th, 2012
NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.
I didn’t really think I liked Halvah (I even find the name annoying). That is, until I tasted Melissa’s dessert. Not only was it super easy to make, it was so tasty, it lasted only two days on my kitchen counter before it was completely wolfed down. Next time, I’ll add more chocolate, as I like the contrasting textures between it and Halvah.
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September 12th, 2012
April Bloomfield’s Roasted Vegetable’s
June 12th, 2012
Melissa Clark’s Sesame Halvah Toffee
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Joey Campanero’s Italian Wedding Soup
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Michael Solomonov’s Hummus-Masbacha
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Michel Richard’s Laurence’s Ratatouille