Homemade Halva
A rich, nutty, and melt-in-your-mouth Middle Eastern confection that is surprisingly simple to make with just a few pantry staples.
Ingredients
- •1 cup tahini (well-stirred)
- •1 cup granulated sugar
- •1/3 cup water
- •1/2 teaspoon vanilla extract
- •1/4 cup chopped pistachios (optional)
Instructions
- 1
Line a small loaf pan or square container with parchment paper and sprinkle the chopped pistachios on the bottom if using.
- 2
In a small saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves.
- 3
Bring the syrup to a boil and let it cook undisturbed until it reaches the soft-ball stage (240°F/115°C on a candy thermometer).
- 4
While the syrup is cooking, gently warm the tahini in a separate small saucepan over low heat until it is runny and smooth.
- 5
Remove the sugar syrup from the heat and immediately stir in the vanilla extract.
- 6
Pour the hot syrup into the warm tahini and stir vigorously with a wooden spoon or spatula; the mixture will begin to thicken and pull away from the sides of the bowl.
- 7
Transfer the mixture into the prepared pan and press it down firmly with the back of a spoon to create an even surface.
- 8
Allow the halva to cool completely at room temperature for at least 2 hours, then refrigerate for an additional hour before slicing into squares.
💡 Chef tips
- Do not over-mix the tahini and syrup; stir just until combined to ensure the halva maintains its signature flaky, crumbly texture.
- Store the finished halva in an airtight container in the refrigerator for up to two weeks to keep it firm and fresh.
- You can customize your halva by folding in cocoa powder or dried rose petals during the final mixing stage.
✅ How it should turn out
The finished halva should have a dense, crumbly, yet creamy texture with a deep, toasted sesame flavor and a sweet, lingering finish.