Halva

Name: Halva
Cook time: 140 min
Total time: 140 min
Yield: 10 servings
Cuisine: Middle Eastern
Ingredients: 400g Tahini (Sesame Paste), well-stirred; 350g Granulated Sugar; 150ml Water; 1 tsp Lemon Juice; 1 tsp Vanilla Extract; 100g Pistachios, shelled, unsalted; Some Fine Salt

Silky, sesame-rich halva with a delicate crunch of pistachio — a classic Middle Eastern confection that's sweet, nutty, and wonderfully crumbly. This simple recipe transforms toasted tahini into a fudge-like slab with a fragrant sugar syrup and a kiss of vanilla and lemon to balance the sweetness. Slice it into thin pieces for an elegant treat or a coffee-time nibble.

Silky, sesame-rich halva with a delicate crunch of pistachio — a classic Middle Eastern confection that's sweet, nutty, and wonder... Show more

Traditional Middle Eastern Recipe

Health Grade

D- · Occasional

Time

2 hrs

Price

0,55 €

Calories

477 kcal

vegan

budget

gluten free

kid friendly

potluck

holiday/special occasion

Method

Prep the pan

Line an 8-by-4-inch loaf pan with parchment paper, leaving some overhang on the long sides so you can lift the halva out easily later. Roughly chop most of the pistachios, and set a small handful aside for pressing onto the top if you like a prettier finish.

Stir the tahini

Spoon the tahini into a medium heatproof bowl and stir it thoroughly until it is completely smooth, glossy, and loosened up from the bottom of the container. Tahini often separates, so keep scraping and mixing until there are no dense bits left behind. Stir in the fine salt, then keep the bowl close to the stove so everything is ready when the syrup finishes cooking.

Cook the syrup

Combine the granulated sugar, water, and lemon juice in a small saucepan and set it over medium heat with a candy thermometer clipped to the side. Stir just until the sugar dissolves, then stop stirring and let the syrup bubble steadily until it reaches 250° F. Take the pan off the heat, carefully stir in the vanilla extract, and let the bubbling calm for a few seconds before moving on.

Fold the halva

Pour the hot syrup into the tahini in a thin, steady stream while stirring with a sturdy spatula or wooden spoon. Add the chopped pistachios, then fold the mixture only 5 to 8 strokes, just until it thickens, looks slightly streaky, and starts to lose its shine. Scrape it straight into the lined pan, gently smooth the top without pressing too hard, and scatter the reserved pistachios over the surface.

Cool and chill

Leave the pan at room temperature for 20 minutes so the halva can settle and cool slightly, then cover it and chill until firm enough to slice cleanly, about 1 hour 30 minutes. The top should feel set and the block should hold together when lifted with the parchment.

Slice and serve

Lift the halva out of the pan using the parchment and place it on a cutting board. Slice it into 10 pieces with a sharp knife, wiping the blade between cuts if you want neat edges. Serve it chilled, or let it sit out for 5 to 10 minutes first for a slightly softer bite.