250g walnuts (0,55 pound)
250g blanched whole almonds (0.55 pound)
450g fresh dates, halved, pitted (0.99 pound)
50g sesame seeds (1 pound)
3 teaspoons orange flower water (see note)
Icing sugar, to dust
eatable flowers as decoration (optional)
Preheat oven to 180 C/356 F. Roast nuts separately for 8 to 10 minutes or until golden. Cool, then coarsely chop. Process nuts, with remaining ingredients in a food processor until combined. Press mixture into a 15cm x 24cm block between 2 sheets of baking paper. Place in freezer to firm for 20 minutes. Cut into 2cm squares, dust with icing sugar and top with a borage flower, if using. Halva will keep, refrigerated, for up to 2 weeks.
Note: Also known as orange blossom water, this is distilled from fragrant Seville orange blossoms and used in sweet and savoury cooking. Both this and borage flowers are available from Middle Eastern food stores and delicatessens. As substitute you can use orange extract but only use 1 teaspoon to get an orange taste or grated orange zest from 1/2 or 1 orange.
Source: http://www.taste.com.au/recipes/22014/date halva