📝 About This Recipe
This exquisite Sesame Halva is a journey through the Middle East, offering a crumbly yet melt-in-your-mouth texture that is both nutty and deeply satisfying. Unlike flour-based versions, this tahini-based confection is naturally gluten-free and relies on the precise alchemy of hot sugar syrup and creamy sesame paste. Finished with vibrant green pistachios and a hint of vanilla, it is a sophisticated treat that balances ancient tradition with a modern, gourmet touch.
🥗 Ingredients
The Sesame Base
- 2 cups Tahini (Sesame Paste) (well-stirred, high-quality, at room temperature)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1/4 teaspoon Fine Sea Salt
The Sugar Syrup
- 2 cups Granulated Sugar
- 3/4 cup Water
- 1 teaspoon Lemon Juice (prevents crystallization)
Mix-ins and Garnish
- 1 cup Shelled Pistachios (roasted and lightly crushed)
- 1 tablespoon Dried Rose Petals (culinary grade, optional garnish)
- 1/2 teaspoon Flaky Sea Salt (for finishing)
- 1/2 teaspoon Ground Cardamom (optional, for an aromatic twist)
👨🍳 Instructions
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1
Prepare a 8x4 inch loaf pan by lining it with parchment paper, ensuring there is enough overhang on the sides to easily lift the halva out later.
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2
In a large, heat-proof mixing bowl, combine the room-temperature tahini, vanilla extract, fine sea salt, and cardamom if using. Stir until completely smooth.
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3
In a medium heavy-bottomed saucepan, combine the granulated sugar, water, and lemon juice. 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 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 at this point, as stirring can cause the sugar to crystallize. If crystals form on the sides, brush them down with a wet pastry brush.
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6
Boil the syrup until it reaches the 'Soft Ball' stage, which is exactly 245°F (118°C). This timing is critical for the final texture.
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7
While the syrup is reaching temperature, 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 120°F) so it doesn't seize when the sugar hits it.
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8
Once the syrup hits 245°F, remove it from the heat immediately. Slowly pour the hot syrup into the warm tahini in a steady stream while stirring constantly with a sturdy wooden spoon or rubber spatula.
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9
Continue to fold the mixture gently. You will notice it transforming from a liquid to a thick, fudge-like consistency. Do not over-mix; stop as soon as the mixture begins to look matte and starts to pull away from the sides of the bowl.
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10
Quickly fold in 3/4 cup of the roasted pistachios. The mixture sets fast, so work with purpose.
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11
Transfer the halva into the prepared loaf pan. Smooth the top with an offset spatula or the back of a spoon.
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12
Sprinkle the remaining pistachios, dried rose petals, and flaky sea salt over the top, pressing them in very lightly so they adhere.
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13
Allow the halva to cool to room temperature on the counter, then wrap tightly with plastic wrap and refrigerate for at least 24 hours. This 'curing' time allows the sugar crystals to develop the signature crumbly texture.
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14
Once cured, lift the halva out of the pan using the parchment paper. Use a sharp, non-serrated knife to slice into thick rectangles or cubes.
💡 Chef's Tips
Use the highest quality 'runny' tahini you can find; if it's too thick or bitter, the halva will be oily. Precision is key—always use a candy thermometer as even a 5-degree difference changes the texture from creamy to rock-hard. Avoid over-mixing once the syrup is added; over-working the tahini releases its oils, resulting in a greasy, tough halva. If your halva does release oil while sitting, simply blot it with a paper towel; it is still perfectly delicious to eat. For a chocolate marble effect, swirl in 1/4 cup of melted dark chocolate just before pouring the mixture into the pan.
🍽️ Serving Suggestions
Serve alongside a steaming cup of bitter Turkish coffee or strong black tea to balance the sweetness. Crumble over Greek yogurt with a drizzle of honey for a decadent breakfast. Pair with fresh tart fruits like pomegranate seeds or sliced green apples. Serve as part of a dessert mezze platter with dates, dried figs, and walnuts. Enjoy a thin slice with a glass of chilled dessert wine or an anise-flavored liqueur like Arak.