Okyay Cocoa Tahini Halva – Traditional Turkish Halva 360g
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Where Sesame Meets Cocoa
Tahini halva — tahin helvası — is one of Turkey's most enduring confections, made by folding sweetened sesame paste around air until it sets into a dense, faintly flaky block that crumbles at the touch and dissolves on the tongue. Okyay's cocoa version layers that classic texture with a quiet bittersweet depth from cocoa, turning a timeless staple into something distinctly its own.
Made by Okyay Since 1948
Okyay has been producing tahini in Turkey since Ali Okyay founded the business in 1948, and has been in continuous production for more than 75 years. Their tahini is pressed from domestically grown sesame — the same paste that forms the backbone of every block of Okyay halva.
What's Inside
The ingredient list is short: sugar, sesame tahini, cocoa, soapwort root extract, citric acid, and vanillin. Soapwort extract — çöven kökü in Turkish — is the traditional aerating agent that gives Turkish halva its characteristic layered, crumbly structure, distinguishing it from the denser paste-style halvas found elsewhere. Cocoa adds colour and a gentle bittersweet note without overpowering the sesame.
The product contains no wheat or gluten-containing ingredients and no animal-derived components, making it suitable for both gluten-free and vegan diets.
Texture and Taste
Okyay cocoa halva breaks along irregular seams, the way good halva should. Each piece is firm enough to slice but yields easily, releasing a faintly grainy, melt-in-mouth quality as the sesame fat and sugar dissolve together. The cocoa gives the finish a slight earthiness that rounds the natural sweetness of the tahini rather than sweetening it further.
How to Serve It
The most traditional pairing is a glass of strong Turkish black tea — the tea's tannins cut through the richness of the sesame in exactly the right way. It works equally well alongside Turkish coffee or espresso. Spread thinly on a slice of sourdough or a warm flatbread, it makes a simple, satisfying breakfast component. Crumbled over plain yogurt, it becomes a textured dessert with no preparation required. Some bakers fold broken pieces into brownie batter or press them into the top of cookie dough before baking.
The 360g plastic tub keeps the halva protected and makes it easy to portion directly from the container.
A Note on Storage
Store at room temperature, away from direct sunlight and strong odours. Halva absorbs ambient smells readily — keep the lid closed between servings. It does not require refrigeration.
