PseudoHalvah

At last, an answer to the age-old question, "What do I do with all these black sesame seeds that I bought on a whim once?" I know you've all been wondering. After skimming through some halva recipes on the internet, I came up with the following recipe, which tastes great. The "boil, reduce heat, simmer for five minutes" part is a post-experimental addition, which I added because the pre-experimental edition (in my head) simply read "heat the honey until it looks like it's probably pretty hot, then slather it on," resulting in halvah that has the consistency of honey with ground-up seeds in it. Heating the honey until it reaches what's known in these parts as the "soft ball stage" will result in more properly textured halvah. Or so I imagine.

Grind 1/4 cup black sesame seeds and 1/4 cup flax seeds to a coarse meal. Add 1/2 cup almond meal and 1/2 teaspoon salt. Bring 3/4 cup honey to a gentle boil, reduce heat, and simmer for five minutes or so. Add honey to seed mixture and stir quickly. Scrape onto a plate or marble slab and chill until almost set. Cut into squares and chill until firm.