At Bar Bolonat in the West Village of New York, a halvah crème brûlée; at Massoud’s Ilili, a crunchy topping composed of tahini, melted chocolate and crushed Rice Chex. “Often, you don’t ...

Nari Kim, the co-bar manager at Maydan, says the idea of using tahini in desserts plays off a common theme. “I see a lot of similarities between nougat in a candy bar and halvah,” she explains.

For long-term cold storage, wrap the bars tightly in plastic wrap and freeze for up to several months. 8 tablespoons (113 grams; 1 stick) unsalted butter, melted and cooled 1 1/2 cups (297 grams ...

For long-term cold storage, wrap the bars tightly in plastic wrap and freeze for up to several months. Ingredients 8 tablespoons (113 grams; 1 stick) unsalted butter, melted and cooled ...

Katie Gurvin plunges her aqua-gloved arms into the bowl of hot tahini-sugar-fluff mixture and begins to work her magic. Hints of vanilla, caramel and sesame waft up as the young halvah maker ...

Workers prepare Joyva’s signature Jell Rings for their chocolate coating. Photography: Nathan Bajar There’s an art and a science to making halvah, says Richard Radutzky, president of the 118 ...

Beat tahini on medium-low speed while slowly drizzling in hot maple syrup mixture until mixture thickens and becomes creamy and smooth, like creamy peanut butter, about 1 minute.

At Bar Bolonat in the West Village, a halvah creme brulee; at Massoud’s Ilili, a crunchy topping composed of tahini, melted chocolate and crushed Rice Chex. ‘‘Often, you don’t even taste ...