Name: Middle Eastern Halva Recipe
Prep time: 10 min
Cook time: 15 min
Total time: PT-491760H49M34S
Cuisine: Middle Eastern
Ingredients: 1 ½ cups sugar; ½ cup water; ½ teaspoon cardamom; 1 ⅔ cups tahini; 1 teaspoon vanilla extract; ½ cup unsalted raw pistachios, chopped

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Introduction

Middle Eastern halva is a rich, nutty dessert made from tahini and sugar syrup, flavored with cardamom and vanilla. This delicate treat has a crumbly yet smooth texture and is studded with crunchy pistachios, perfect for an exotic sweet snack or after-dinner indulgence.

The image shows a close-up of six square pieces of a beige fudge-like dessert stacked on a dark textured surface with small pieces of green pistachios and brown nuts inside each square. The texture looks smooth but slightly grainy, with some rose petals sprinkled on top and around the dessert, adding a pop of pink color. The three main pieces are stacked in a pyramid shape, with one piece on top and two pieces beneath it, all cut in clean straight lines. The background is softly blurred with warm tones, focusing attention on the dessert pieces in the front. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups sugar
½ teaspoon cardamom
½ cup water
1 ⅔ cups tahini
1 teaspoon vanilla
½ cup unsalted raw pistachios, chopped

Instructions

Step 1: Coat a loaf pan with nonstick cooking spray and line it with parchment paper, leaving a little overhang on the sides for easier lifting. Set aside.
Step 2: In a heatproof bowl, combine the tahini and vanilla. Set this mixture aside.
Step 3: In a small saucepan over low heat, combine sugar, cardamom, and water. Stir with a wooden spoon until the sugar dissolves completely, about 5 minutes.
Step 4: Increase the heat to medium and bring the mixture to a boil. Cook until it reaches 250°F (use a candy thermometer for accuracy).
Step 5: Remove the syrup from heat and slowly pour it into the tahini mixture while stirring vigorously with a spatula or wooden spoon. Stir until the mixture turns glossy and thick, then fold in the chopped pistachios.
Step 6: Pour the halva mixture into the prepared loaf pan and smooth the top. Cover with plastic wrap and refrigerate until fully set, about 24 hours. Slice while cold and serve at room temperature.

Tips & Variations

Use freshly ground cardamom for a brighter, more aromatic flavor.
Substitute pistachios with almonds or walnuts for different nutty textures.
For a chocolate twist, swirl in a spoonful of cocoa powder or melted chocolate into the tahini before combining with syrup.
Make sure to stir the syrup continuously to prevent burning and ensure even cooking.

Storage

Store halva in an airtight container in the refrigerator for up to two weeks. Allow slices to come to room temperature before serving for the best texture and flavor. It does not freeze well.

How to Serve

A block of light beige halva with small green and yellow pistachio pieces mixed inside and on top is cut into three large, thick slices showing its crumbly and dense texture. The top of the halva has a smooth surface with a few cracks and is decorated with scattered dried pink rose petals. Around the block and slices are whole and shelled pistachios scattered on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted tahini instead of raw tahini?

Yes, roasted tahini will add a deeper, more toasted flavor to your halva, which some people prefer. The texture and cooking method remain the same.

What if I don’t have a candy thermometer?

Without a candy thermometer, cook the sugar syrup until it reaches the hard-ball stage by dropping a bit of syrup into cold water; it should form a firm but pliable ball. However, using a thermometer is recommended for accuracy.