Middle Eastern Tahini Halva with Pistachios Recipe
This authentic Middle Eastern Halva recipe offers a delightful, sweet confection with a rich blend of tahini and cardamom, enhanced by crunchy pistachios. Perfect as a unique dessert or snack, this no-bake halva comes together with simple ingredients and a candy thermometer, resulting in a glossy, firm sweet that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 24 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Halva Base
- 1 ½ cups sugar
- ½ teaspoon cardamom
- ½ cup water
- 1 ⅔ cups tahini
- 1 teaspoon vanilla extract
- ½ cup unsalted raw pistachios, chopped
Instructions
- Prepare Pan: Coat a loaf pan with nonstick cooking spray and line it with parchment paper, leaving a slight overhang to make it easier to lift the halva once set. Set aside.
- Mix Tahini and Vanilla: In a heat-proof bowl, combine the tahini and vanilla extract, then set aside while you prepare the syrup.
- Make Sugar Syrup: In a small saucepan over low heat, combine sugar, cardamom, and water. Stir gently with a wooden spoon and cook until the sugar fully dissolves, about 5 minutes.
- Boil Syrup: Increase heat to medium and bring the mixture to a boil. Continue cooking until the syrup reaches 250°F (121°C) on a candy thermometer, indicating the hard ball stage.
- Combine Syrup with Tahini: Remove the syrup from heat and slowly pour it into the tahini mixture while stirring vigorously with a spatula or wooden spoon to thoroughly combine. The mixture will become glossy and thick.
- Add Pistachios: Fold in the chopped pistachios evenly throughout the mixture.
- Set Halva: Pour the halva mixture into the prepared loaf pan and smooth the top evenly. Cover the pan with plastic wrap and refrigerate for at least 24 hours until fully set.
- Serve: Slice the halva while cold using the parchment paper overhang to lift it out of the pan. Serve at room temperature for the best texture and flavor.
Notes
- Use pure vanilla extract for authentic flavor. Imitation vanilla can alter the taste.
- Slicing halva when cold ensures clean, neat slices. Allow slices to come to room temperature before eating for the best texture.
Keywords: halva, middle eastern dessert, tahini halva, cardamom halva, pistachio halva, no bake sweet
