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  • 15 ounces (about 400 grams) can tahini
  • oil drained from tahini plus margarine to make 1 1/2 cups
  • 4 cups flour
  • 1 cup honey
  • 1/2 cup ground almonds or sesame seeds
  • 3 ounces (about 100 grams) melted chocolate (optional)

Combine oil and margarine in a 2-qt saucepan and heat until margarine melts. Stir in flour and cook over a low flame, stirring often, until light caramel- colored, add tahini and combine. In a separate pot, heat honey to the Soft Ball Stage, 235 degrees Fahrenheit (about 112 Celsius) on a candy thermometer. (Soft Ball Stage is defined as 234-240 degrees Fahrenheit--syrup dropped in cold water forms a soft ball that flattens when taken out of water.) Combine honey with flour mixture and add ground nuts. Mix well. Pour into greased flat marble or Formica surface and press into 1" (about 2 1/2 cm) thick rectangle with wet knife. If desired, cover with a thin layer of melted chocolate. Cut into bars before halvah is completely cool. Yields 2 1/2 - 3 lbs (kilo +)

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