12min 4 ppl
Tahini Halva with Pistachios
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 7 steps
Medium: 31–60 min or 7–12 steps
560 kcalper person
Protein 12g
Carbs 48g
Fats 36g
About this dish
A hot sugar syrup whipped into loosened tahini sets up into the dense, flaky-fudgy texture that defines halva, with chopped pistachios folded through for colour and crunch. Poured into a tin and left to firm up at room temperature, it needs nothing more than a sharp knife to cut into squares.
Allergy Info
Sesame, Tree Nuts
Diet Info
Vegan
Ingredients
Dried Goods
- Caster sugar300 g
- Water100 ml
- Shelled Pistachioschopped60 g
Spices & Seasonings
- Cream of tartar0.5 tsp
- Fine sea salt0.25 tsp
Oils & Condiments
- Tahini400 g
Utensils
- Baking tray
- Mixing bowl
- Saucepan
- Sugar thermometer
Method
1
Line a 20 by 20cm tin with baking paper, leaving an overhang on two sides.
Approx. 3 minutes
2
Tip the tahini into a large heatproof bowl and stir in the salt.
Approx. 2 minutes
3
Combine the caster sugar, water and cream of tartar in a saucepan and bring to the boil over medium heat without stirring, until the syrup reaches 120 degrees Celsius on a sugar thermometer.
Approx. 10 minutes
4
Pour the hot syrup into the tahini in a thin stream, beating constantly with a wooden spoon, until the mixture turns pale and thickens.
Approx. 6 minutes
5
Fold in two-thirds of the chopped pistachios, then quickly pour the mixture into the lined tin, spreading it level before it sets further.
Approx. 4 minutes
6
Scatter the remaining chopped pistachios over the top, pressing them in gently.
Approx. 2 minutes
7
Leave the halva to set at room temperature for at least 4 hours, or until completely firm, before lifting out and cutting into squares.
Approx. 3 minutes
