Middle Eastern Halva Recipe

Introduction

Middle Eastern halva is a rich, nutty treat made from tahini and sugar syrup, flavored with cardamom and vanilla. This easy recipe yields a dense, glossy confection studded with crunchy pistachios, perfect for a unique dessert or snack.

Ingredients

• 1 ½ cups sugar
• ½ teaspoon cardamom
• ½ cup water
• 1 ⅔ cups tahini
• 1 teaspoon vanilla
• ½ cup unsalted raw pistachios, chopped

Instructions

1. Step 1: Coat a loaf pan with nonstick cooking spray and line it with parchment paper, leaving a little overhang for easy lifting. Set aside.
2. Step 2: In a heat-proof bowl, combine the tahini and vanilla. Set aside.
3. Step 3: In a small saucepan over low heat, combine the sugar, cardamom, and water. Bring to a simmer and cook for about 5 minutes, stirring with a wooden spoon until the sugar is completely dissolved.
4. Step 4: Increase the heat to medium and bring the mixture to a boil. Continue cooking until the syrup reaches 250°F on a candy thermometer.
5. Step 5: Remove the saucepan from heat. Slowly pour the hot syrup into the tahini mixture while stirring vigorously with a spatula or wooden spoon until fully incorporated and the mixture turns glossy and thick. Stir in the chopped pistachios.
6. Step 6: Pour the halva mixture into the prepared loaf pan and smooth the top. Cover with plastic wrap and refrigerate for at least 24 hours until set.
7. Step 7: Slice the halva while cold, but serve it at room temperature for the best texture and flavor.

Tips & Variations

• Use a candy thermometer for accurate syrup temperature to ensure proper texture.
• Substitute pistachios with chopped almonds or walnuts for a different nutty flavor.
• Add a pinch of sea salt to enhance the sweetness and deepen the flavor.
• Try incorporating dried rose petals or orange zest for a fragrant twist.

Storage

Store halva in an airtight container in the refrigerator for up to two weeks. Let it come to room temperature before serving for the best texture. You can also freeze halva wrapped tightly in plastic wrap for up to three months; thaw in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Yes, using roasted pistachios will add a deeper, toasted flavor, but raw pistachios keep the halva’s taste lighter and more traditional.

What if I don’t have a candy thermometer?

If you don’t have a candy thermometer, boil the syrup until it thickens and forms a soft ball when dropped into cold water. However, using a thermometer is the most reliable method for consistent results.

Middle Eastern Halva Recipe

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★★★★★

4.8 from 56 reviews

This authentic Middle Eastern Halva recipe features a rich, sweet sesame dessert made with tahini, sugar syrup, and aromatic cardamom. Enhanced with vanilla and crunchy pistachios, this no-bake treat is set in the fridge and perfect for an elegant snack or dessert that celebrates traditional flavors.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 24 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Halva Base

• 1 ½ cups sugar
• ½ cup water
• ½ teaspoon cardamom

Tahini Mixture

• 1 ⅔ cups tahini
• 1 teaspoon vanilla extract

Toppings

• ½ cup unsalted raw pistachios, chopped

Instructions

1. Prepare the Pan: Coat a loaf pan with nonstick cooking spray and line it with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
2. Mix Tahini and Vanilla: In a heat-proof bowl, combine the tahini and vanilla extract. Set this mixture aside while you prepare the syrup.
3. Make Sugar Syrup: In a small saucepan over low heat, combine sugar, cardamom, and water. Stir continuously with a wooden spoon until the sugar completely dissolves, about 5 minutes.
4. Boil the Syrup: Turn the heat to medium and bring the sugar mixture to a boil. Continue cooking without stirring until the syrup reaches 250°F (hard ball stage) on a candy thermometer.
5. Combine Syrup and Tahini: Remove the syrup from the heat and slowly pour it into the tahini mixture, stirring vigorously with a spatula or wooden spoon. Keep stirring until the halva mixture becomes thick and glossy.
6. Add Pistachios: Fold the chopped pistachios into the halva mixture until evenly distributed.
7. Set the Halva: Pour the mixture into the prepared loaf pan and smooth the top evenly. Cover the pan with plastic wrap and refrigerate for 24 hours to set.
8. Serve: Slice the halva while cold using the parchment paper overhang to lift it out. Serve at room temperature for the best texture and flavor.

Notes

• Use pure vanilla extract or essence to enhance the flavor.
• For an even texture, ensure the syrup reaches the correct temperature before combining with tahini.
• Halva keeps well refrigerated for up to one week.

Keywords: halva, middle eastern dessert, tahini, cardamom, pistachios, no bake dessert, sesame sweet