Here is one, not sure if it is the same as your recipe.

HALVAH
15 oz (about 400 gr) can tahini
oil drained from tahini plus margarine to make 1 1/2 cups
4 c flour
1 c honey
1/2 c ground almonds or sesame seeds
3 oz (about 100 gr) 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 +)

Halva (Sesame Seed Fudge)
2 cups brown sugar
2/3 cup sesame tahini
2/3 cup milk
1 teaspoon vanilla

Cook sugar and milk in a saucepan over medium heat to just under soft-ball stage. Remove from heat and add tahini and vanilla but do not mix in immediately. Let it cool about 2 minutes. Beat with a spoon for a few seconds and pour quickly into a buttered pan.