Halva

This homemade halva features smooth tahini mixed with sweet sugar syrup and flavored with vanilla and salt. Topped with roasted pistachios, it’s a traditional Middle Eastern dessert that’s easy to make and perfect for snacks, gifting, or serving alongside coffee and tea.

Ingredients

• 1 ½ cups tahini, room temperature, well-stirred
• ½ tsp vanilla extract
• ¼ tsp kosher salt
• 1 ¼ cups sugar
• ⅓ cup water
• Roasted pistachios, coarsely chopped (optional)

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Instructions

1. Prepare the pan: Line an 8-inch square pan or 9×4-inch loaf pan with parchment paper, leaving a 2-inch overhang on the sides. Cut slits at each corner to help the parchment lay flat.
2. Mix tahini: In a large heatproof bowl, combine tahini, vanilla extract, and kosher salt. Stir until smooth.
3. Make sugar syrup: In a medium pot over medium heat, combine sugar and water. Attach a candy thermometer. Stir initially to dissolve sugar, then stop stirring once it begins to simmer, swirling the pot occasionally. Heat until the syrup reaches 250°F, or a drop in cold water forms a firm ball.
4. Combine syrup and tahini: Slowly pour the hot sugar syrup into the tahini mixture while stirring continuously until fully incorporated and the mixture starts to pull away from the sides of the bowl (less than a minute). Avoid over-mixing to prevent a crumbly texture.
5. Mold the halva: Quickly transfer the mixture to the prepared pan, spreading evenly with a heatproof spatula. Sprinkle with chopped pistachios if desired.
6. Chill and serve: Let the halva cool to room temperature, then cover and refrigerate until fully set, about 3 hours. Lift from the pan using the parchment overhang, peel off parchment, and slice into pieces. Store in the refrigerator for up to 3 weeks.

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Why You’ll Love This Recipe

This homemade halva is rich, nutty, and sweet with a delicate, crumbly texture. Made with simple ingredients like tahini and sugar, it’s a traditional Middle Eastern treat that’s perfect for desserts, snacks, or gifting.

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Tips

• Use well-stirred tahini to ensure a smooth texture.
• Pour the sugar syrup slowly and stir continuously to avoid crystallization.
• Work quickly when transferring the mixture to the pan before it begins to set.
• Store covered in the refrigerator to maintain freshness.

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Variations and Substitutions

• Nuts: Add almonds, walnuts, or hazelnuts instead of pistachios.
• Flavors: Mix in cocoa powder, cinnamon, or cardamom for a twist.
• Sweetener: Use honey or maple syrup in place of sugar syrup for a different sweetness profile.
• Seeds: Top with sesame seeds for extra texture.

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FAQs

Can I make halva ahead of time?
Yes, halva can be made a day in advance and stored in the refrigerator.

How long does halva last?
Properly stored in an airtight container in the fridge, it lasts up to 3 weeks.

Can I use raw tahini?
Yes, but roasted tahini adds a richer, nuttier flavor.

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Serving

Slice into squares or rectangles and serve as a sweet snack, dessert, or alongside coffee or tea.

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Suggestions

• Pair with fresh fruit for a lighter dessert option.
• Wrap slices in parchment for homemade gifts.
• Serve with a drizzle of chocolate or a sprinkle of cocoa for special occasions.