📝 About This Recipe
This exquisite sesame confection is a cornerstone of Middle Eastern dessert traditions, offering a unique, crumbly-yet-melting texture that is purely addictive. Handcrafted with high-quality tahini and a precisely tempered sugar syrup, this Pareve version remains decadently rich without the need for dairy. Its nutty, complex flavor profile is beautifully balanced by a hint of floral vanilla and the crunch of roasted pistachios, making it a sophisticated treat for any occasion.
🥗 Ingredients
The Sesame Base
- 2 cups Tahini (high-quality, well-stirred, 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 (filtered)
- 2 tablespoons Light Corn Syrup (helps prevent crystallization)
Inclusions and Garnish
- 1 cup Pistachios (shelled, roasted, and roughly chopped)
- 1/2 teaspoon Flaky Sea Salt (for finishing)
- 1 tablespoon Dried Rose Petals (optional, for garnish)
👨🍳 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 room-temperature tahini, vanilla extract, and fine sea salt. Stir until completely smooth and set aside.
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3
In a medium heavy-bottomed 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 and clip a candy thermometer to the side, 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 to prevent crystals from forming; if necessary, use a wet pastry brush to wash down any sugar on the sides of the pot.
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6
Cook the syrup until it reaches exactly 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
Once the syrup reaches the target temperature, immediately remove it from the heat.
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8
Slowly and steadily pour the hot sugar syrup into the bowl with the tahini mixture while stirring constantly with a sturdy wooden spoon or rubber spatula.
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9
Continue to stir the mixture gently. You will notice the texture change from a liquid oily consistency to a thick, matte, and slightly fibrous dough. This happens quickly as the sugar cools.
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10
Fold in 3/4 cup of the chopped pistachios. Be careful not to over-mix at this stage; over-working the halva will result in a crumbly, dry texture rather than the desired fudgy snap.
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11
Quickly transfer the warm halva mixture into the prepared loaf pan, smoothing the top with your spatula.
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12
Sprinkle the remaining pistachios, flaky sea salt, and optional rose petals over the top, pressing them down lightly so they adhere.
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13
Allow the halva to cool completely at room temperature, then wrap the pan tightly in plastic wrap.
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14
Let the halva rest in the refrigerator for at least 24 hours. This 'aging' process allows the sugar crystals to settle and creates the signature flaky texture.
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15
To serve, lift the halva out using the parchment overhang and slice into thin rectangles or cubes using a sharp, non-serrated knife.
💡 Chef's Tips
Use the highest quality tahini you can find; it should be pourable and smooth, not thick and chalky. Ensure your tahini is at room temperature or slightly warmed; cold tahini will cause the sugar syrup to seize instantly. Do not over-mix! Stop stirring the moment the mixture looks matte and starts to pull away from the bowl to preserve the 'threads' of sugar. If you don't have a candy thermometer, use the 'cold water test' to ensure the syrup has reached the firm ball stage. Halva stores beautifully in the fridge for up to 2 months if kept in an airtight container.
🍽️ Serving Suggestions
Serve alongside a steaming cup of strong Turkish coffee or Nana (mint) tea. Crumble over dairy-free vanilla bean ice cream for a sophisticated sundae. Pair with fresh figs, dates, and a selection of nuts for a festive dessert platter. Thinly slice and serve on top of warm morning oatmeal or porridge. Enjoy a small piece with a glass of dry Arak or Ouzo after a heavy meal.