📝 About This Recipe
Experience the timeless elegance of this classic Middle Eastern confection, where the earthy richness of sesame seeds meets the delicate sweetness of a honey-like syrup. This recipe produces a halva with a signature crumbly yet melt-in-your-mouth texture, punctuated by the vibrant crunch of roasted pistachios. It is a sophisticated treat that honors the simplicity of seeds and kernels, transformed into a dense, aromatic masterpiece.
🥗 Ingredients
The Syrup Base
- 1 1/2 cups Granulated Sugar
- 1/2 cup Water (filtered)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Honey (mild flavor like clover)
The Seed Base
- 1 1/2 cups Tahini Paste (high-quality, well-stirred, at room temperature)
- 1/4 teaspoon Sea Salt (fine grain)
- 1 teaspoon Vanilla Extract (pure extract)
- 1/2 teaspoon Rose Water (optional, for floral notes)
- 1/4 teaspoon Ground Cardamom (freshly ground)
The Crunch & Finish
- 3/4 cup Pistachios (shelled, roasted, and roughly chopped)
- 1 teaspoon Dried Rose Petals (edible, 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 later.
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2
In a small dry skillet over medium heat, lightly toast the chopped pistachios for 2-3 minutes until fragrant. Set aside half for the mixture and half for the topping.
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3
In a medium saucepan, combine the sugar, water, lemon juice, and honey. Stir gently over medium-high heat until the sugar dissolves.
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4
Attach a candy thermometer to the side of the saucepan. Bring the sugar mixture to a boil without stirring further.
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5
While the syrup boils, place the tahini in a large heat-proof mixing bowl. Whisk in the salt, vanilla extract, rose water, and cardamom until smooth.
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6
Continue boiling the sugar syrup until it reaches the 'Soft Ball' stage, which is exactly 245°F (118°C) on the thermometer.
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7
Once the syrup reaches temperature, immediately remove it from the heat. Carefully and slowly pour the hot syrup into the tahini bowl in a steady stream while whisking constantly.
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8
Switch from a whisk to a sturdy wooden spoon or rubber spatula as the mixture begins to thicken rapidly.
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9
Fold the mixture gently. You will notice it transforming from a liquid to a matte, slightly fibrous texture. This is the sugar crystallizing within the sesame oil.
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10
Fold in half of the toasted pistachios. Do not over-mix; stop as soon as the nuts are distributed and the mixture looks like thick, soft fudge.
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11
Quickly transfer the halva into the prepared pan, smoothing the top with the back of a spoon.
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12
Press the remaining pistachios and the dried rose petals into the surface of the warm halva.
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13
Allow the halva to cool completely at room temperature for at least 4 hours, then cover and refrigerate for 24-48 hours to allow the crumbly texture to fully develop.
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14
To serve, lift the halva out using the parchment paper and slice into squares or rectangles with a sharp, thin-bladed knife.
💡 Chef's Tips
Precision is paramount; always use a candy thermometer as a few degrees can change the texture from soft to rock-hard. Ensure your tahini is thoroughly stirred before measuring; the oil and solids must be perfectly emulsified for a smooth halva. Avoid over-mixing once the syrup is added; over-working the mixture will result in a tough, rubbery texture rather than a delicate crumble. If the halva exudes a little oil after sitting, don't worry—this is natural for high-quality sesame halva and can be patted away with a paper towel. For a chocolate version, swirl in 1/4 cup of melted dark chocolate just before transferring the mixture to the pan.
🍽️ Serving Suggestions
Serve alongside a steaming cup of strong Turkish coffee or aromatic mint tea to balance the sweetness. Crumble a small piece over thick Greek yogurt and top with fresh figs for a decadent breakfast. Pair with a cheese board featuring sharp, salty cheeses like Manchego or Feta for a savory-sweet contrast. Thinly slice and serve with tart green apple wedges to cleanse the palate. Use as a sophisticated topping for warm oatmeal or semolina porridge.