By Chef Georgia Koutsoukou – “SoulChef”
As Chef Georgia Koutsoukou — the Kalamata-born chef known as “SoulChef” — continues her SoulChef Sundays series with The Greek Herald, she turns to one of Greece’s most misunderstood yet beloved sweets: halva.
Forget the packaged versions sitting at the back of a pantry. Real halva — the traditional bakali style — is something entirely different. Nutty, crumbly, aromatic and deeply satisfying, it’s a dessert with centuries of history and soul.
Halva: A Sweet with History and Soul
In Greece, we call this version “Bakali Halva”, meaning the grocer’s halva. Traditionally, the local grocer guarded the secret stash of the good stuff, selling it in generous blocks cut fresh from the counter.
Made with tahini, sugar and patience, this humble dessert is naturally vegan and packed with flavour. But like many traditional recipes, the magic lies not only in the ingredients — it lies in the technique.
The golden rule?
Never stir halva like cement.
You must fold it gently, patiently, allowing the hot syrup to create delicate sugary fibres within the sesame paste. Done correctly, the result is a crumbly texture that melts on the tongue.
Pair it with a sharp fruit sauce or berries to balance the rich sesame flavour, and you have a dessert that feels both traditional and surprisingly modern.
SoulChef Sunday Recipe of the Week – The Soul Chef’s Signature Halva
Ingredients
- 500 g tahini (premium quality, room temperature)
- 500 g sugar
- 150 g water
- A few drops lemon juice
- 100 g roasted almonds or pistachios
- Optional: pinch of mastic powder (for a Chios-inspired aroma)
Method
- The Syrup
Boil sugar, water and lemon juice until it reaches a light golden caramel (approximately 145°C). - The Base
Place tahini in a large glass bowl. If it is cold, warm it slightly so it blends more easily. - The Magic
Pour the hot caramel into the tahini.
Do not whisk. Using a spatula, gently fold the mixture from the outside inward. This creates the signature halva texture. - The Crunch
Fold in the roasted nuts and any aromatics such as mastic or orange zest. - The Rest
Press mixture into a mould lined with baking paper and allow it to set overnight.
SoulChef’s Tip
Serve halva in paper-thin slices with fresh berries or a forest fruit sauce and a pinch of sea salt. The sweetness of the halva and the tartness of the fruit create a perfect balance.
A Message from SoulChef
“Traditional sweets carry the memory of our culture. With every slice of halva, you taste generations of Greek kitchens and the simple joy of sharing something sweet at the table.”
With love and respect for tradition,
Georgia Koutsoukou – Soul Chef
Connect with the SoulChef
- Connect with the SoulChef:
- Email: gkouts.gk@gmail.com
