Tahini Halva (Halawa)
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Tahini Halva (Halawa)
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A delicious chewy yet crumbly sweet delicacy popular across the Middle East.
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Ingredients
- 1½ cups sugar
- ⅓ cup water
- 1½ cups Tahini
- 1 cup pistachios chopped
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Instructions
- Place sugar and water in a saucepan and simmer until syrup hits 247 degrees F or about 8 minutes from the simmering start point.
- Place the tahini in a bowl and mix with ½ cup chopped pistachios.
- Add the syrup. Use a spatula to fold and combine the ingredients quickly. The mixture will start to solidify fast, so it’s important to work swiftly to ensure everything is evenly mixed.
- Transfer to a loaf pan with parchment paper and top with more pistachios. Lightly press the pistachios with excess parchment paper so they sink a bit into the mixture.
- Let it sit at room temperature for 2 hours and about 2 hour in the fridge. Slice and serve.
Notes
- Use High-Quality Tahini: Tahini is the star of the recipe, so make sure to use a high-quality, creamy, and well-mixed brand. Look for tahini made from 100% sesame seeds with no added oils or stabilizers. Freshly opened tahini provides the best texture and flavor.
- Perfect the Sugar Syrup: Achieving the right consistency of sugar syrup is crucial for Halva. Cook the sugar syrup until it reaches 247°F (119°C), which is the "firm-ball" stage in candy making. This temperature ensures the proper balance between a soft yet firm texture in the final halva. Use a candy thermometer to monitor the syrup temperature. If the syrup doesn’t reach the correct stage, the halva may turn out too soft or crumbly.
- Whisk Constantly While Adding the Syrup: Once the syrup reaches the right temperature, you need to add it gradually to the tahini mixture while whisking continuously. This step is essential as it helps distribute the syrup evenly throughout the tahini, preventing the mixture from solidifying too quickly in one area.
- Don’t Overmix: After the syrup is added to the tahini, mix until just combined. Overmixing can make the halva too smooth, which can impact the desired crumbly texture.
- Mold and Set Properly: Transfer the mixture into a loaf pan lined with parchment paper and press down gently but firmly to create a solid block. This ensures the halva sets evenly without air pockets. Let it sit at room temperature for at least 3 hours before refrigerating. Refrigerating it for an hour ensures a firmer texture that slices cleanly.
- Avoid Moisture: Ensure your workspace and utensils are completely dry. Any added moisture can affect the texture and cause your halva to become sticky rather than smooth and crumbly.
Nutrition Information
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Calories
331kcal
(17%)
Carbohydrates
34g
(11%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
8g
Sodium
11mg
(0%)
Potassium
243mg
(7%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
63IU
(1%)
Vitamin C
2mg
(2%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 11mg | 0% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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