Description
This traditional Middle Eastern Halva recipe combines the nutty richness of tahini with the aromatic flavors of cardamom and vanilla, accented by crunchy pistachios. The sugar syrup is cooked to the proper temperature to create a firm yet tender confection, perfect for slicing and serving as a sweet treat or dessert.
Ingredients
Scale
Syrup Ingredients
- 1 ½ cups sugar
- ½ cup water
- ½ teaspoon cardamom
Main Ingredients
- 1 ⅔ cups tahini
- 1 teaspoon vanilla extract
- ½ cup unsalted raw pistachios, chopped
Instructions
- Prepare the Loaf Pan: Coat a loaf pan with nonstick cooking spray and line it with parchment paper, leaving a little overhang on the sides for easier lifting after the halva sets. Set the pan aside while you prepare the halva.
- Mix Tahini and Vanilla: In a heat-proof bowl, combine the tahini with the vanilla extract and set aside. This mixture will be combined with the hot sugar syrup later.
- Make Sugar Syrup: In a small saucepan over low heat, add the sugar, cardamom, and water. Stir continuously with a wooden spoon until the sugar is completely dissolved, which should take about 5 minutes at a simmer.
- Cook Syrup to Candy Temperature: Increase the heat to medium and bring the syrup to a boil. Continue cooking without stirring until it reaches 250°F (hard ball stage) on a candy thermometer. This temperature ensures the halva will set properly.
- Combine Syrup with Tahini: Remove the saucepan from heat and slowly pour the hot syrup into the tahini mixture, stirring vigorously with a spatula or wooden spoon to thoroughly incorporate the syrup. Add the chopped pistachios and mix well. The mixture will become glossy and thick.
- Set and Chill: Quickly pour the halva mixture into the prepared loaf pan and smooth the top evenly. Cover with plastic wrap and refrigerate for at least 24 hours until firm. Slice the halva while cold, though for best flavor serve at room temperature.
Notes
- Use a high-quality pure vanilla extract for best flavor.
- Smoothing the top with a spatula ensures an even texture and appearance.
- Halva can be stored in the refrigerator wrapped tightly for up to one week.
- Serve slices at room temperature for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: halva, tahini dessert, Middle Eastern sweets, cardamom halva, pistachio halva
