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A loaf of halvah topped with roasted pistachios with 2 slices cut on a cutting board with a knife.
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4.67 from 3 votes

Halva Recipe

This homemade halva recipe combines tahini with hot sugar syrup for a rich sesame treat with a soft, sliceable texture. A candy thermometer helps you reach the right syrup temperature; give the halva about 3 hours to set before serving.
Prep Time5 minutes
Cook Time20 minutes
Chilling Time3 hours
Course: Dessert
Cuisine: Mediterranean/Middle Eastern
Diet: Gluten Free, Vegan, Vegetarian
Servings: 24
Author: Omayah Atassi

Equipment

Ingredients

  • 1 1/2 cups tahini, room temperature and well-stirred
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups sugar
  • 1/3 cup water
  • Roasted pistachios, coarsely chopped (optional)

Instructions

  • Prepare the pan. Line an 8-inch square pan or a 9-inch by 4-inch loaf pan with parchment paper, leaving a 2-inch overhang on the sides. Cut slits at each corner so the parchment lies flat.
  • Season the tahini. In a large heatproof bowl, stir together the tahini, vanilla extract, and kosher salt.
  • Make the sugar syrup. Put the sugar and water in a medium pot over medium heat and attach a candy thermometer. Stir initially to help the sugar dissolve. Once the syrup begins to simmer, stop stirring, but swirl the pan occasionally. Cook until it reaches 250°F. A drop of the syrup placed in a cup of water should form a firm ball.
  • Mix the halva. Carefully stream the hot syrup into the tahini mixture, stirring continuously until combined and beginning to pull away from the sides of the bowl. This takes less than a minute. Avoid overmixing, which can make the halva crumbly.
  • Mold the halva. Quickly transfer the mixture to the prepared pan with a heatproof spatula. Press and spread it evenly, then sprinkle with chopped roasted pistachios if using.
  • Chill and serve. Let the halva cool to room temperature. Cover tightly and refrigerate until fully set, about 3 hours. Lift it out of the pan, remove the parchment, and slice.

Notes

  • Shop this recipe: Find the Soom tahini used for this recipe in our shop. 
  • To roast pistachios: Roast in a 300°F oven until warm and fragrant, about 10 to 15 minutes. Let cool, then chop. 
  • Storage: Store halva in an airtight container in the refrigerator for up to 3 weeks. Let it come to room temperature before serving.

Nutrition

Calories: 129.1kcal | Carbohydrates: 13.6g | Protein: 2.6g | Fat: 8g | Saturated Fat: 1.1g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 3g | Sodium: 29.7mg | Potassium: 69.2mg | Fiber: 0.7g | Sugar: 10.4g | Vitamin A: 10IU | Vitamin C: 0.6mg | Calcium: 21.4mg | Iron: 0.7mg

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