Name: Middle Eastern Tahini Halva with Pistachios Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 24 h 30 min
Cuisine: Middle Eastern
Ingredients: 1 ½ cups sugar; ½ teaspoon cardamom; ½ cup water; 1 ⅔ cups tahini; 1 teaspoon vanilla extract; ½ cup unsalted raw pistachios, chopped

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Introduction

Middle Eastern Halva is a rich, nutty dessert made from tahini and sweetened syrup, flavored with cardamom and vanilla. Its smooth, crumbly texture and delicate pistachio crunch make it a delightful treat perfect for any occasion.

The image shows three square pieces of a dense, crumbly beige dessert stacked closely together on a dark surface with scattered pink flower petals around them. The dessert contains visible chunks of green pistachios and some brown nut pieces inside, which add color and texture. The top edges are fairly smooth with a few scattered dried pink flower petals adding a delicate touch. The background has a soft blurred effect, keeping focus on the dessert pieces. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Coat a loaf pan with nonstick cooking spray and line it with parchment paper, leaving some overhang for easy lifting. Set aside.
Step 2: In a heat-proof bowl, combine the tahini and vanilla. Set aside for later.
Step 3: In a small saucepan over low heat, combine sugar, cardamom, and water. Stir with a wooden spoon until the sugar dissolves completely, about 5 minutes.
Step 4: Increase the heat to medium and bring the mixture to a boil. Continue cooking until it reaches 250°F (use a candy thermometer for accuracy).
Step 5: Remove the saucepan from heat and slowly pour the hot syrup into the tahini mixture, stirring vigorously with a spatula or wooden spoon to fully incorporate. Add chopped pistachios and stir to combine. The halva will become glossy and thick.
Step 6: Pour the mixture into the prepared loaf pan and smooth the top. Cover with plastic wrap and refrigerate until fully set, about 24 hours. Slice while cold but serve at room temperature.

Tips & Variations

Use fresh ground cardamom for the best flavor or substitute with a pinch of cinnamon for a different twist.
Try adding other chopped nuts such as almonds or walnuts for added texture.
If you prefer a less sweet halva, reduce the sugar slightly but note it may affect the final texture.

Storage

Store halva in an airtight container in the refrigerator for up to two weeks. It’s best served at room temperature, so allow it to sit out for 15–20 minutes before serving. You can also freeze it for up to 3 months; thaw in the fridge overnight before serving.

How to Serve

A light beige block of halva with a smooth, slightly cracked top layer is shown, cut into four thick, rectangular slices. The inside layers are dense and textured, speckled with whole and chopped green pistachios that add pops of color. The top is lightly sprinkled with small dried rose petals, giving a subtle pink contrast. The halva rests on a dark gray slate surface scattered with some whole pistachios and rose petals around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Yes, roasted pistachios work well and add a deeper flavor, but be sure they are unsalted to maintain the right balance of sweetness.

What if I don’t have a candy thermometer?

Without a thermometer, cook the syrup until it thickly coats the back of a spoon and forms a soft ball when dropped into cold water. This indicates it has reached the right temperature.