📝 About This Recipe
This exquisite Middle Eastern confection is a masterclass in texture, balancing a crumbly, fudge-like consistency with the rich, nutty depth of toasted sesame. Unlike flour-based versions, this tahini-style halva melts on the tongue, releasing notes of floral honey and warm vanilla. It is a timeless, dairy-free treasure that bridges the gap between ancient tradition and modern artisanal sweets.
🥗 Ingredients
The Sesame Base
- 2 cups High-quality Tahini (well-stirred, organic preferred)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla)
- 1/2 teaspoon Fine Sea Salt
- 1/4 teaspoon Ground Cardamom (optional, for a floral aroma)
The Sugar Syrup
- 1 1/2 cups Granulated Sugar
- 1/2 cup Water
- 1/4 cup Honey or Light Corn Syrup (prevents crystallization)
- 1/2 teaspoon Rose Water (culinary grade)
Inclusions and Garnish
- 1 cup Roasted Pistachios (unsalted, roughly chopped)
- 1 pinch Flaky Sea Salt (for topping)
- 1 teaspoon Dried Rose Petals (edible, for decoration)
👨🍳 Instructions
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1
Prepare a 8x4 inch loaf pan by lightly greasing it with a neutral oil and lining it with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a large heat-proof mixing bowl, combine the tahini, vanilla extract, sea salt, and ground cardamom. Stir until completely smooth and set aside.
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3
In a medium heavy-bottomed saucepan, combine the sugar, water, and honey (or corn syrup). Stir gently just to moisten the sugar.
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4
Place the saucepan over medium-high heat. Attach a candy thermometer to the side of the pan, ensuring the bulb is submerged but not touching the bottom.
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5
Bring the sugar mixture to a boil. Do not stir the mixture once it begins to boil, as this can cause crystallization. If sugar crystals form on the sides, brush them down with a wet pastry brush.
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6
Cook the syrup until it reaches 245°F (118°C), which is the 'firm ball' stage. This usually takes about 8-12 minutes depending on your stove.
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7
While the syrup boils, gently warm the tahini mixture in the microwave for 30-45 seconds or over a double boiler. It 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, remove it from the heat immediately and stir in the rose water.
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9
Slowly pour the hot syrup into the warm tahini mixture in a steady stream, stirring constantly with a sturdy wooden spoon or rubber spatula.
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10
Continue to mix gently. You will notice the mixture thickening and turning from glossy to matte. This is the 'crystallization' phase that creates the signature crumbly texture.
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11
Fold in 3/4 cup of the chopped pistachios. Do not overmix; stop as soon as the nuts are distributed and the mixture starts to look like thick, heavy fudge.
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12
Quickly transfer the mixture into the prepared loaf pan, smoothing the top with the back of a spoon.
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13
Sprinkle the remaining pistachios, flaky sea salt, and dried rose petals over the top, pressing them down lightly so they adhere.
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14
Allow the halva to cool to room temperature, then wrap the pan tightly in plastic wrap. Refrigerate for at least 24 hours. This resting period is crucial for the sugar crystals to develop the proper texture.
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15
To serve, lift the halva out of the pan using the parchment handles and slice into thick rectangles or cubes using a sharp, non-serrated knife.
💡 Chef's Tips
Always use a candy thermometer; even a few degrees can change the texture from soft fudge to hard candy. Ensure your tahini is very well mixed before measuring; if the oil has separated, the halva will be greasy. Warming the tahini before adding the syrup is the secret to preventing the mixture from seizing and becoming grainy too quickly. Avoid over-stirring once the syrup is added; too much agitation will result in a tough, rubbery halva rather than a crumbly one.
🍽️ Serving Suggestions
Serve alongside a cup of strong, bitter Turkish coffee or dark espresso to balance the sweetness. Pair with fresh tart fruits like pomegranate seeds or sliced green apples. Crumble leftovers over dairy-free vanilla bean ice cream or coconut yogurt. Enjoy as part of a dessert mezze platter with dates, dried apricots, and walnuts.