Middle Eastern Sweets Middle EasternMedium

Tahini Halva with Pistachios

Name: Tahini Halva with Pistachios
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (240 g) tahini (roasted sesame paste), stirred very well until smooth and pourable; ¾ cup (150 g) granulated sugar; 5½ tbsp (80 ml) water; ½ tsp (2½ ml) fresh lemon juice, strained; 1½ tsp (7 ml) pure vanilla extract; ¼ tsp (1½ g) fine sea salt; ¾ cup (100 g) raw unsalted shelled pistachios, for folding in, toasted, cooled, and coarsely chopped; 2 tbsp (15 g) raw unsalted shelled pistachios, for topping, toasted along with the rest, cooled, and finely chopped

From the MyKitchenBank Kitchen

A dense, melt-in-the-mouth tahini halva made by pouring hot sugar syrup into warm sesame paste, then folding in toasted pistachios. Nutty, lightly sweet and flaky, with just five minutes of real stirring.

Prep: 15 min
Cook: 15 min
Wait: 4 hr 15 min
Total: 4 hr 45 min
Makes: 1 block (about 12 slices)

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Ingredients

12 servings

1 cup (240 g) tahini (roasted sesame paste), stirred very well until smooth and pourable
¾ cup (150 g) granulated sugar
5½ tbsp (80 ml) water
½ tsp (2.5 ml) fresh lemon juice, strained
1½ tsp (7 ml) pure vanilla extract
¼ tsp (1.5 g) fine sea salt
Pistachios
¾ cup (100 g) raw unsalted shelled pistachios, for folding in, toasted, cooled, and coarsely chopped
2 tbsp (15 g) raw unsalted shelled pistachios, for topping, toasted along with the rest, cooled, and finely chopped

Equipment (9)

8×4-inch (20×10 cm) loaf pan
Parchment paper
Small heavy-bottomed saucepan (1.5–2 qt / 1.5–2 L)
Candy or instant-read thermometer
Medium heatproof mixing bowl (3 qt / 3 L)
Sturdy wooden spoon or silicone spatula
Small skillet
Small saucepan or microwave for warming the tahini
Sharp chef's knife

Steps

Before you start

Use a smooth, runny, well-stirred tahini made from roasted sesame seeds. Thick, dry tahini from the bottom of the jar gives a crumbly halva.
You need a candy or instant-read thermometer that reads up to 250°F (120°C). The syrup temperature decides the final texture.
Have everything measured and the pan lined before you heat the syrup. The mixing step moves fast.
Plan for at least 4 hours of chilling, so make it in the morning for an evening treat or the day before.

1
Line the pan
- Line an 8×4-inch (20×10 cm) loaf pan with parchment, leaving a 2-inch (5 cm) overhang on the two long sides to use as handles later.
- Press the paper into the corners.
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Ready when: Paper lies flat against the bottom and sides with no large gaps.
Tip: Do not grease the pan. The halva is oily enough to release on its own.
2
Toast the pistachios
- Heat a small dry skillet over medium-low heat.
- Add all 115 g (the folded-in and topping pistachios) and toast, shaking the pan often, for 4 minutes.
- Tip onto a plate and cool for 5 minutes.
- Chop 100 g coarsely for folding in, and chop the remaining 15 g finely for the topping.
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Ready when: Nuts smell fragrant and look slightly deeper green; do not let them brown.
Tip: Pistachios burn quickly once warm, so stay at the stove.
3
Warm the tahini
- Add the tahini, vanilla, and salt to a medium heatproof bowl and stir until glossy and uniform.
- Set the bowl over a pan of barely simmering water (bowl not touching the water), or microwave in 10-second bursts, stirring between, until the tahini is warm to the touch, about 110°F (43°C).
- Remove from the heat.
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Ready when: Tahini is loose, pourable, and warm but not hot.
Tip: Hot tahini (above 130°F / 54°C) can split and turn greasy.
4
Cook the syrup
- In a small heavy saucepan, stir together the sugar, water, and lemon juice over medium-high heat just until the sugar dissolves.
- Stop stirring, clip on the thermometer, and boil until the syrup reaches 240°F (115°C), about 6–8 minutes.
- Take the pan off the heat the moment it hits temperature.
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Ready when: Thermometer reads 240°F (115°C); bubbles are large and slow.
Tip: Brush any sugar crystals off the pan sides with a wet pastry brush so the syrup doesn't turn grainy. Make sure the thermometer tip isn't touching the pan bottom.
5
Mix syrup into tahini
- Pour the hot syrup into the warm tahini in a thin, steady stream while stirring constantly with a wooden spoon.
- Keep stirring firmly for 1–2 minutes.
- The mixture will look split and loose at first, then suddenly thicken, turn lighter and matte, and start to pull away from the bowl.
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Ready when: Mixture is thick like soft, grainy dough and just holds its shape on the spoon.
Tip: Stop as soon as it thickens. Over-stirring makes the halva dry and sandy.
6
Fold in pistachios
- Immediately fold in the 100 g chopped pistachios with a few quick strokes until evenly distributed.
- Work fast, as the mixture stiffens as it cools.
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Ready when: Nuts are evenly spread with no streaks of plain halva.
7
Press into the pan
- Scrape the mixture into the lined pan.
- Press it firmly into the corners and level the top with the back of a spoon or an oiled spatula.
- Sprinkle the 15 g finely chopped pistachios over the top and press them gently into the surface.
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Ready when: Surface is flat and compact with no air pockets at the edges.
Tip: Pressing firmly helps the halva hold together when sliced.
8
Chill until firm
- Cover the pan loosely with plastic wrap or foil and refrigerate for at least 4 hours, or overnight, until completely firm.
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Ready when: Block feels firm throughout and does not dent when pressed in the center.
9
Unmold and slice
- Lift the halva out using the parchment handles and peel off the paper.
- Let it sit at room temperature for 10 minutes, then cut into 12 slices (about ¾ inch / 2 cm thick) with a sharp knife, wiping the blade between cuts.
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Ready when: Slices hold clean edges with a fine, flaky interior.
Tip: Cut with a gentle sawing motion; pressing straight down can shatter it.

Good to know

Tips

Always stir the tahini jar thoroughly first; separated oil changes the ratio and the texture.
If the finished halva seems oily, the tahini was too warm; if it is dry and crumbly, it was stirred too long or the syrup went past 245°F (118°C).
Dip the knife in hot water and wipe it dry for the cleanest slices.
For a marbled version, swirl in 2 tbsp (30 g) of melted dark chocolate in the last few folds.

Make ahead

"Halva keeps beautifully and tastes better after 24 hours, once the flavors settle. Make it up to 1 week ahead and store it uncut and wrapped in the refrigerator."

Storage & reheating

Wrap tightly or keep in an airtight container. Room temperature (cool kitchen): up to 3 days. Refrigerator: up to 3 weeks. Freezer: up to 3 months, wrapped well; thaw in the refrigerator overnight, then rest 10 minutes at room temperature before serving. No reheating needed.

Substitutions

raw unsalted shelled pistachios, for folding in → Blanched almonds, walnuts, or pecans. Toast and chop the same way and use the same weight.
granulated sugar → Light honey (150 g). Cook to the same 240°F (115°C); the halva will be a little softer and stickier.
pure vanilla extract → ½ tsp ground cardamom or 1 tsp rose water. Add to the tahini as you would the vanilla.
fresh lemon juice → Pinch of cream of tartar. Prevents sugar crystals just as well.