📝 About This Recipe
Travel to the bustling markets of the Middle East with this artisanal tahini-based halva, a confection that balances nutty richness with a delicate, crumbly texture. Unlike the flour-based versions, this sesame-heavy delight is a masterclass in sugar tempering, resulting in a melt-in-your-mouth treat infused with aromatic vanilla. It is a timeless sweet that bridges the gap between a fudge and a honeycomb, perfect for gifting or savoring with a strong cup of coffee.
🥗 Ingredients
The Tahini Base
- 1 1/2 cups Roasted Tahini (high-quality, well-stirred, and at room temperature)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1/2 teaspoon Sea Salt (fine grain)
The Sugar Syrup
- 1 1/2 cups Granulated Sugar
- 1/2 cup Water
- 2 tablespoons Light Corn Syrup (prevents crystallization)
Inclusions and Toppings
- 3/4 cup Shelled Pistachios (roasted and roughly chopped)
- 1/4 teaspoon Ground Cardamom (optional for a floral note)
- 1 pinch Maldon Sea Salt (flaky, for finishing)
- 1 teaspoon Dried Rose Petals (culinary grade, for garnish)
👨🍳 Instructions
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1
Prepare a 6x6 inch or 8x4 inch loaf pan by lining it with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with a neutral oil.
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2
In a large, heat-proof mixing bowl, combine the room-temperature tahini, vanilla extract, fine sea salt, and ground cardamom. Stir until completely smooth.
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3
In a heavy-bottomed medium saucepan, combine the granulated sugar, water, and corn syrup. Stir gently just until the sugar is moistened.
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4
Place the saucepan over medium-high heat. Attach a candy thermometer to the side, ensuring the bulb is submerged but not touching the bottom of the pan.
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5
Bring the sugar mixture to a boil. Do not stir the mixture once it starts boiling to avoid sugar crystals forming on the sides.
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6
Cook the syrup until it reaches 245°F (118°C), which is the 'firm ball' stage. This usually takes 10-15 minutes depending on your stove.
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7
While the syrup boils, gently warm the tahini bowl in the microwave for 30 seconds or over a pot of simmering water. The tahini should be warm to the touch (about 100°F) so it doesn't seize when the hot syrup is added.
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8
Once the syrup reaches 245°F, immediately remove it from the heat. Slowly pour the hot syrup into the warm tahini mixture in a steady stream while stirring constantly with a sturdy wooden spoon or rubber spatula.
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9
Continue to mix the tahini and syrup together. As you stir, the mixture will begin to thicken and transform from a shiny liquid to a matte, slightly fibrous texture.
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10
Fold in half of the chopped pistachios. Be careful not to over-mix; stop as soon as the mixture looks like it's starting to hold its shape and turn slightly 'fuzzy' or crystalline. Over-mixing will lead to a crumbly, dry halva.
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11
Quickly transfer the mixture into the prepared pan, smoothing the top with your spatula.
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12
Immediately sprinkle the remaining pistachios, flaky sea salt, and dried rose petals over the top, pressing them gently into the surface.
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13
Allow the halva to cool completely at room temperature, then wrap it tightly with plastic wrap and let it sit for at least 24 hours. This 'resting' period is crucial for the sugar crystals to develop that signature texture.
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14
Once set, lift the halva out using the parchment overhang and slice into squares or rectangles with a sharp knife.
💡 Chef's Tips
Always use a candy thermometer; even a 5-degree difference can change the texture from soft fudge to hard candy. Ensure your tahini is well-mixed before measuring, as the oil separation can ruin the fat-to-sugar ratio. Do not over-mix once the syrup is added; stop the moment the mixture loses its gloss to ensure a flaky, rather than rubbery, result. If your halva seems too oily after resting, you can blot the surface with a paper towel; this is common with natural tahini. For a chocolate swirl version, melt 1/4 cup of dark chocolate and marble it through the mixture just before pouring into the pan.
🍽️ Serving Suggestions
Serve alongside a steaming cup of bitter Turkish coffee or strong Earl Grey tea. Crumble over Greek yogurt with a drizzle of honey for a sophisticated breakfast. Pair with fresh figs, grapes, and a sharp cheese like Manchego on a dessert charcuterie board. Thinly slice and serve with a glass of chilled dessert wine or Arak. Use as a topping for vanilla bean ice cream for an added salty-sweet crunch.