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5 from 2 votes

Middle Eastern Halva Recipe

This Middle Eastern halva recipe is nutty and sweet. It's made with sugar syrup, velvety tahini, spicy cardamom, and chopped pistachios.
Prep Time5 minutes
Cook Time15 minutes
Chill Time1 day
Total Time1 day 20 minutes
Course: desserts
Cuisine: Middle Eastern
Servings: 20
Author: Kevin

Ingredients

  • 1 ½ cups sugar
  • 1/2 teaspoon cardamom
  • ½ cup water
  • 1 ⅔ cups tahini
  • 1 teaspoon vanilla (See Note 1)
  • ½ cup unsalted raw pistachios chopped
US Customary - Metric

Instructions

  • Coat a loaf pan with a nonstick cooking spray and line with parchment paper with a little overhang for easier lifting. Set aside.
  • In a heat-proof bowl, combine the tahini and vanilla. Set aside.
  • In a small saucepan over low heat, bring the sugar, cardamom and water to a simmer. Cook until sugar is completely dissolved, stir using wooden spoon, about 5 minutes.
  • Increase heat to medium and bring to a boil. Continue to cook until the mixture reaches 250°F on a candy thermometer.
  • Remove from heat, and slowly pour syrup into the bowl of tahini, stirring vigorously with spatula or a wooden spoon to thoroughly incorporate. Add pistachios, and stir to combine. Halva will turn glossy and thick.
  • Pour into the prepared loaf pan and smooth the top (See Note 2). Cover with plastic wrap and refrigerate until set (24 hours). Slice halva while cold, but serve at room temperature.

Video

Notes

  1. I often times use orange or rose water as a substitute for the vanilla extract.
  2. You can use a 10-inch round dish, mini muffin pans or pour into a tub to mold the halva into desired shapes.

Nutrition

Calories: 182kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 115mg | Fiber: 1g | Sugar: 15g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg