Yes, I know it’s homemade. I mean, I didn’t mean to offend. Just by our standards, this is blasphemy. We will not understand this. We have tahina, like hummus, – this is something national. They make halvah from it, and pies, and cookies, and sauces, they smear it on bread, and add it to salads. This is part of the culture. Unshakable and inalienable. That is why I say that we will not call such a recipe halvah. As for the recipe, it’s simple. Tahini can be bought at the store. Most importantly, good, 100%. To include only sesame seeds. And mix it with candied honey in a ratio of 1.5: 1, respectively. If you take liquid honey, then the halva will be too soft. I have not tried it with sugar syrup. But the principle is the same. And in the freezer. Halva does not freeze. The texture is different from the store, because some other substances are added there on purpose. Foamers, it seems. You can also make your own tahini. For this, fresh sesame seeds are taken. Be sure to try. Should not be bitter. They are poured into a frying pan without oil and calcined over low heat for no more than 5 minutes. Or in the oven at about 40 degrees (but not more than 50) and not more than 15 minutes. They should be just a tiny bit golden. Although I know that many simply grind raw, I have not tried it myself. Then you need to pour them into a container and put them in the refrigerator for several hours. I clean up at night. This is done to keep the seeds moist. Otherwise, the powder may turn out. You definitely need a good blender or combine, or a coffee grinder that can grind small grains into a paste. Unfortunately, not every technique will cope. Then you have to add a little water or vegetable oil. but it won’t be the same. And if the paste turned out, then it can be put in a container and stored in the refrigerator for 3 weeks. The paste thickens and hardens, and a small amount of oil appears on the surface. Mix thoroughly before use.