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Creamy Tahini Halva with Roasted Pistachios Recipe

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3.8 from 9 reviews

This rich and nutty halva recipe is a tahini-based sesame confection with a unique fudgy texture that melts in your mouth. Perfectly sweetened with sugar syrup and optionally topped with roasted pistachios, it makes an ideal dessert or an accompaniment to coffee or tea. The preparation involves making a sugar syrup, blending it with tahini, molding, and chilling to set the perfect halva loaf.

  • Total Time: 3 hours 25 minutes
  • Yield: 24 servings

Ingredients

Main Ingredients

  • 1 1/2 cups tahini, room temperature, well-stirred
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups sugar
  • 1/3 cup water
  • Roasted pistachios, coarsely chopped (optional)

Instructions

  1. Prepare the pan. Line an 8-inch square pan or a 9-inch by 4-inch loaf pan with parchment paper, leaving a 2-inch overhang on the sides. Cut slits at each corner to help the parchment lay flat and prevent folds.
  2. Season the tahini. In a large heatproof bowl, combine the tahini, vanilla extract, and kosher salt. Stir well until mixture is uniform.
  3. Make the sugar syrup. In a medium pot over medium heat, combine sugar and water. Stir initially to dissolve the sugar, then attach a candy thermometer. When the mixture starts simmering, stop stirring but occasionally swirl the pot. Heat until the syrup reaches 250°F (firm ball stage), verified by testing a drop in cold water.
  4. Mix the halva. Carefully pour the hot sugar syrup into the tahini mixture in a thin stream while stirring continuously. Stir until the mixture is fully combined and starts to pull away from the bowl’s sides, this should take less than a minute. Avoid overmixing to keep it from becoming crumbly.
  5. Mold the halva. Immediately transfer the mixture to the prepared pan, scraping the bowl with a heatproof spatula. Press and spread it evenly. If using, sprinkle the chopped roasted pistachios on top and gently press them in.
  6. Chill and serve. Let the halva cool to room temperature. Cover tightly and refrigerate for about 3 hours until fully set. Once firm, lift the halva out by the parchment overhang, peel off the paper, slice into pieces, and serve. Store leftovers in the fridge for up to 3 weeks.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the tahini paste used in this recipe.
  • To roast pistachios: Roast in a 300°F oven until warm and fragrant, about 10 to 15 minutes, then cool and chop.
  • Variations include Chocolate Halva with dark chocolate added, Coffee Cardamom Halva with espresso powder and cardamom, Pistachio Rose Halva replacing vanilla with rose water, and Dried Fruit Halva folding in chopped dried fruits.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Mediterranean/Middle Eastern

Find it online: https://cozykitchenbymaya.com/creamy-tahini-halva-with-roasted-pistachios-recipe/