Halva is probably the most famous sweetmeat of the Middle East. It has many
1XN- S forms – the Greeks, for instance, have a semolina-based version, while the best-known type of halva, Israeli halva, has a base of sesame seeds.
Whatever the main ingredient is, it is usually heated with varying accompani-ments and spices until it is hot and thick.
It is then poured into moulds, allowed to cool until it is very firm and cut into squares or cubes. Halva is always eaten cold.