Lebanese Halaweh
Discover the melt-in-your-mouth delight of this rich, sweet Middle Eastern fudge made with tahini and pistachios.
Ingredients
- •2 cups white tahini paste (sesame paste)
- •2 cups granulated sugar
- •1/2 cup water
- •1 teaspoon lemon juice
- •1 teaspoon vanilla extract
- •1/2 cup raw shelled pistachios
Instructions
- 1
Line a standard loaf pan with parchment paper and scatter the raw pistachios evenly across the bottom.
- 2
In a medium saucepan, combine the granulated sugar and water over medium heat, stirring until the sugar dissolves completely.
- 3
Bring the syrup to a boil, then add the lemon juice and let it simmer without stirring until it reaches the hard-ball stage on a candy thermometer, about 245 degrees Fahrenheit or 118 degrees Celsius.
- 4
Remove the sugar syrup from the heat and allow it to cool slightly until it stops bubbling vigorously.
- 5
In a large mixing bowl, gently warm the tahini paste and vanilla extract, then slowly pour in the warm sugar syrup while whisking continuously.
- 6
Switch to a wooden spoon or spatula and vigorously stir the mixture for a couple of minutes until it thickens, loses its glossy sheen, and becomes matte and fibrous.
- 7
Quickly transfer the halaweh mixture into the prepared loaf pan, pressing it down firmly and evenly over the pistachios.
- 8
Allow the halaweh to cool completely at room temperature, then cover and refrigerate for at least 4 hours before slicing into neat squares.
💡 Chef tips
- Stir the tahini thoroughly in its container before measuring to ensure the separated oil is fully incorporated.
- Store the sliced halaweh in an airtight container in the refrigerator for up to three weeks.
- You can substitute the pistachios with toasted almonds or walnuts if preferred.
✅ How it should turn out
The finished halaweh should be densely crumbly yet melt smoothly on the tongue, with a nutty sesame aroma and a satisfying crunch from the pistachios.