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Halva
Serves 700 Prep 4 hr 20 min Cook 15 min Total 4 hr 35 min Type Dessert Origin Israel

Halva

Eastern Mediterranean sesame halva: hot sugar syrup pulled into tahini until it marbles, then set in slabs and sliced with strong coffee.

Makes 700 g Prep 20 minutes (plus 4 hours setting) Cook 15 minutes Units Rate

Overview

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.

Ingredients

  • 500 g tahini (smooth, well-stirred - old separated tahini won't work)
  • 400 g caster sugar
  • 150 ml water
  • 1 tablespoon liquid glucose (or honey, prevents crystallisation)
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 50 g pistachios (chopped, for topping)

Optional swirls

  • 50 g dark chocolate (melted, for marbling)

Equipment

  • Candy thermometer
  • 20 × 10 cm loaf tin (lined with parchment)

Method

Stage 1 - Warm tahini

  1. Stir the tahini in its jar very thoroughly until completely smooth (any separated oil must be re-incorporated).
  2. Tip into a heavy bowl; place over a pan of warm (not hot) water to bring it to about 35°C - body temperature.

Stage 2 - Sugar syrup

  1. In a heavy saucepan, combine the sugar, water and glucose.
  2. Place over medium heat; stir until the sugar dissolves.
  3. Stop stirring; clip on a thermometer.
  4. Simmer until it reaches 118°C (soft-ball stage - about 5-7 minutes).

Stage 3 - Combine

  1. Add the salt and vanilla to the warm tahini.
  2. While the syrup is still at 118°C, pour it into the tahini in a slow steady stream while stirring with a wooden spoon.
  3. Stir JUST until the mixture comes together into a thick, slightly streaky paste - about 10-15 strokes.
  4. STOP MIXING. Over-mixing turns halva grainy and crumbly.
  5. The mixture should be marbled with light and dark streaks, not uniformly smooth.

Stage 4 - Add swirls (optional)

  1. Pour the halva mixture into the parchment-lined tin.
  2. If using chocolate, drizzle the melted chocolate in lines across the surface and pull a skewer through to marble.
  3. Scatter pistachios over the top; press lightly so they adhere.

Stage 5 - Set

  1. Rest at room temperature 4 hours.
  2. Then refrigerate at least 12 hours (overnight is better) to fully set.

Stage 6 - Serve

  1. Lift out using the parchment.
  2. Slice into thin slabs with a sharp knife.
  3. Eat at room temperature.

Notes

  • Tahini quality is everything: old, oil-separated tahini won't bind. Fresh, well-stirred, brand-name tahini (Soom, Al Arz, Joyva) gives the best results.
  • Stop stirring at first sign of ribbons: this is the single hardest thing. Over-stir = crumbly halva; under-stir = soft / weeping halva. Practice helps.
  • Soft-ball stage is non-negotiable: lower syrup temp gives unset halva; higher gives brittle. Use a thermometer.
  • Don't refrigerate during initial setting: halva sets best at cool room temperature first. Refrigeration too early gives a chalky texture.

Storage

  • Keeps 1 month at cool room temperature in a sealed container.
  • Don't refrigerate long-term - it goes hard and chalky.
  • Cut just before serving for clean slices.
  • Crumbles excellently over yogurt with a drizzle of date syrup (silan).

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