Halva
A sugar syrup is cooked to soft-ball stage (118°C). Tahini is warmed slightly. The hot syrup is poured into the tahini and mixed with a wooden spoon just until ribbons form, this is the critical moment. Over-mix and halva turns to crumbs; under-mix and it stays soft. Poured into a lined tin; pistachios are sprinkled on top; set at room temp 4 hours.
Desserts