Middle Eastern Tahini Halva with Pistachios Recipe

Introduction

Middle Eastern halva is a rich, sweet treat known for its unique texture and delightful flavors of tahini and cardamom. This homemade version is surprisingly simple to make and perfect for a special dessert or snack.

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

1. Step 1: Coat a loaf pan with nonstick cooking spray and line it with parchment paper, leaving a little overhang for easy lifting. Set aside.
2. Step 2: In a heat-proof bowl, combine the tahini and vanilla. Set aside.
3. Step 3: In a small saucepan over low heat, combine the sugar, cardamom, and water. Stir occasionally and cook until the sugar is completely dissolved, about 5 minutes.
4. Step 4: Increase the heat to medium and bring the mixture to a boil. Cook until the syrup reaches 250°F on a candy thermometer.
5. Step 5: Remove the syrup from heat and slowly pour it into the tahini mixture, stirring vigorously with a spatula or wooden spoon to combine thoroughly. Add the chopped pistachios and stir until the halva becomes glossy and thick.
6. Step 6: Pour the mixture into the prepared loaf pan and smooth the top. Cover with plastic wrap and refrigerate for 24 hours until set. Slice the halva while cold but serve at room temperature.

Tips & Variations

• For extra texture, toast the pistachios lightly before adding them to the halva.
• Substitute cardamom with a pinch of cinnamon or rose water for a different aromatic twist.
• Use natural vanilla extract for a more authentic flavor.

Storage

Store halva in an airtight container in the refrigerator for up to two weeks. Allow it to come to room temperature before serving to enjoy its full flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a candy thermometer for this recipe?

Yes, a candy thermometer is highly recommended to reach the correct syrup temperature of 250°F, ensuring the halva sets properly.

What if I don’t have tahini?

Tahini is essential for the authentic flavor and texture of halva. You can find it in most grocery stores or Middle Eastern markets. Avoid substituting with peanut butter or other nut butters, as this changes the taste significantly.

Middle Eastern Tahini Halva with Pistachios Recipe

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★★★★★

4.8 from 98 reviews

This authentic Middle Eastern Halva recipe offers a rich and delicate sweet treat made from tahini, sugar, and aromatic cardamom. Featuring a smooth, glossy texture and enhanced with crunchy pistachios, this no-bake dessert is simple to prepare and perfect for serving as a sophisticated snack or dessert.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 24 hours 30 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Halva Base

• 1 ½ cups sugar
• ½ teaspoon cardamom
• ½ cup water
• 1 ⅔ cups tahini
• 1 teaspoon vanilla extract

Garnish

• ½ cup unsalted raw pistachios, chopped

Instructions

1. Prepare Pan: Coat a loaf pan with nonstick cooking spray and line it with parchment paper, allowing the paper to overhang slightly for easy removal. Set aside.
2. Combine Tahini and Vanilla: In a heat-proof bowl, mix the tahini and vanilla extract together. Set aside to await the syrup.
3. Make Sugar Syrup: In a small saucepan over low heat, combine the sugar, cardamom, and water. Stir continuously with a wooden spoon until the sugar is fully dissolved, about 5 minutes, then increase the heat to medium and bring the mixture to a boil.
4. Cook Syrup to Soft Ball Stage: Continue boiling the syrup, watching carefully with a candy thermometer, until it reaches 250°F, indicating the soft ball stage.
5. Incorporate Syrup into Tahini: Remove the syrup from heat and slowly pour it into the tahini mixture while stirring vigorously with a spatula or wooden spoon to blend thoroughly. The mixture will become glossy and thick at this stage.
6. Add Pistachios: Fold the chopped pistachios into the halva mixture evenly.
7. Set the Halva: Pour the halva into the prepared loaf pan, smoothing out the top for an even surface. Cover with plastic wrap and refrigerate for at least 24 hours until firm.
8. Slice and Serve: Once set, slice the halva while still cold for clean cuts, but serve it at room temperature to enjoy the full flavor and texture.

Notes

• Use pure vanilla extract for the best flavor in the halva.
• Smoothing the top of the halva in the pan helps achieve a more appealing presentation once set.

Keywords: Middle Eastern halva, tahini dessert, cardamom halva, pistachio halva, no-bake dessert, traditional halva recipe