Halvah Recipe

Middle Eastern · Dessert · 25 min total

A rich, dense, and sweet confection made from sesame paste, popular across the Middle East and Mediterranean. This easy stovetop version yields a melt-in-your-mouth texture with a nutty flavor.

Ingredients

• 1 cup tahini (sesame paste)
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped pistachios (optional)

Instructions

1. Line a 9x5-inch loaf pan with parchment paper, leaving overhang on two sides.
2. In a small saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Continue boiling without stirring until the syrup reaches 240°F (soft ball stage) on a candy thermometer, about 5-7 minutes.
3. While syrup cooks, place tahini, vanilla, and salt in a medium bowl. Stir until smooth.
4. Once syrup reaches 240°F, remove from heat and slowly pour into the tahini mixture while whisking constantly. The mixture will thicken and become stiff. If using pistachios, fold them in at this point.
5. Immediately transfer the halvah to the prepared pan, pressing evenly with a spatula. Smooth the top.
6. Let cool at room temperature for at least 1 hour until set. Refrigerate for 30 minutes to firm up if desired.
7. Lift out using parchment overhang and slice into small squares or bars. Store in an airtight container.

Tips

• For a chocolate version, replace 2 tablespoons of tahini with cocoa powder.
• Store halvah in the refrigerator for up to 2 weeks; bring to room temperature before serving for best texture.
• If you don't have a candy thermometer, test syrup by dropping a bit into cold water; it should form a soft ball that flattens when removed.

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