Photo EssayHow The Halvah Gets Made
Presto! Halvah! Image by Joyva
Photo EssayHow The Halvah Gets Made
1 / 7
Sesame seeds at the Joyva factory in Brooklyn. Photo by Amy Oringel
2 / 7
Joyva uses between 3 and 4 million pounds of sesame seeds every year. They mainly come from Texas. Photo by Amy Oringel
3 / 7
Seeds are transferred to standing tubs filled with water and are mixed by hand. Photo by Amy Oringel
4 / 7
Seeds are transferred into ovens where they are roasted. They are then ground with what is essentially a gigantic mortar and pestle, and combined with other ingredients. Photo by Amy Oringel
5 / 7
Seeds are funneled into huge metal vats of saltwater so that the seeds can be separated from the hulls. Photo by Amy Oringel
6 / 7
Halvah is cut and shaped for packing. Photo by Amy Oringel
7 / 7
Presto! Halvah! Photo by Jovyah
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
