Tahini halva with pistachios

Name: Tahini halva with pistachios
Prep time: 23 min
Cook time: 180 min
Total time: 203 min
Yield: 10
Cuisine: Levantine
Ingredients: 2 cups Tahini; 1 cup Honey or thick syrup; 1 teaspoon Vanilla; 1/2 cup pistachios; a pinch salt

Homemade tahini halva with honey and pistachios — melt-in-the-mouth sesame squares.

Vegetarian

Cooking time: 3 hr 23 min
Hands-on time: 23 min
Free time: 3 hr
Difficulty: Easy
Cuisine: Levantine
Calories: 430
Contains: Nuts, Sesame

Halva is bread's companion at every Levantine breakfast — and making it at home is easier than it looks: good tahini, hot honey, pistachios, and a night of patience in the fridge.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

10people

Amounts follow the number of people

To prepare pistachio halva

2 cups Tahini — Good quality — it is the whole flavor
1 cup Honey or thick syrup — Cold and thin
1 teaspoon Vanilla — Measured and prepared before starting
1/2 cup pistachios — Toasted
a pinch salt — Add gradually, tasting as you go

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Small pot — The honey is boiled to thread stage — that is the decisive moment.
Lined tin — Any paper-lined container will do; the mixture is pressed in and set overnight.

Method

Heat the honey or thick syrup over low heat until it becomes a thin liquid.
5 min
You’ll know it’s ready when
It flows easily from the spoon and does not boil.
Tip: Do not let it boil: boiling gives a hard, candy-like sweetness.
Add the tahini gradually while stirring continuously.
6 min
You’ll know it’s ready when
Uniform color without light streaks, and a heavy creamy texture.
Tip: Add it in batches — all at once, the oil separates from the mixture.
Continue stirring until the mixture starts to leave the sides of the pot.
5 min
You’ll know it’s ready when
A single mass gathers behind the spoon, and the bottom of the pot is visible for a moment.
Remove it from the heat and add the vanilla and half the amount of pistachios.
2 min
You’ll know it’s ready when
Distribute the pistachios evenly in the mixture.
Pour the mixture into a lined mold and press it down firmly with the back of a spoon.
5 min
You’ll know it’s ready when
A flat, compact surface with no air gaps in the corners.
Tip: Pressing it down well is what keeps it from falling apart when cut.
Sprinkle the remaining pistachios and press them down, then refrigerate until firm.
3 hrYou can walk away
You’ll know it’s ready when
The knife goes in and comes out clean, and the piece retains its shape.