Tahini Halva: Pistachio or Chocolate: a complete home recipe

COOK IT AT HOME

Tahini Halva: Pistachio or Chocolate

Cooked sugar gives tahini halva its set and delicate crumble. This method offers two complete flavor options from the same base; choose one before heating the syrup because the final mixing stage moves quickly.

Makes

16 small slices of one selected flavor

Prep

15 minutes

Cook

12 minutes

Additional time

Cool 1 hour; refrigerate at least 4 hours.

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 250 g well-stirred tahini at room temperature
• 230 g granulated sugar
• 75 ml water
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 60 g unsalted pistachios for the pistachio version OR 50 g finely chopped dark chocolate for the chocolate version

Step-by-step method

1. Line an 18 by 10 cm loaf pan with parchment. Stir tahini thoroughly so its oil is fully incorporated, then mix with vanilla and salt in a heatproof bowl. Set the chosen pistachios or chocolate beside the bowl. Use a candy thermometer and a sturdy heatproof spatula.
2. Combine sugar and water in a small heavy saucepan. Heat gently and stir until dissolved. Stop stirring, bring to a steady boil and cook until the thermometer reads 250°F/121°C. Keep hands and children away from hot syrup; do not test it with a finger or taste it from the pan.
3. Remove from heat and carefully pour the syrup into the tahini while stirring steadily. Mix for about 30–60 seconds, just until the mixture thickens and begins to look less glossy. Do not keep beating until it separates into dry crumbs.
4. For pistachio halva, fold in 45 g pistachios, scrape into the pan, press level with a spatula and add the remaining 15 g on top. For chocolate halva, fold in all 50 g finely chopped chocolate with only two or three strokes to create streaks, then transfer and level immediately.
5. Leave uncovered in a safe place for 1 hour until cool, then cover and refrigerate for at least 4 hours. Lift out and slice into 16 small pieces. Let a slice stand briefly before eating so its sesame flavor is more apparent.

Helpful tips & substitutions

• Temperature matters more than the number of minutes. A syrup cooked too little may produce a soft spread, while overheating can make the halva hard; check thermometer accuracy before beginning.
• This is sesame candy, not semolina halva. Do not replace tahini with hummus or sesame oil. Stir any separated tahini oil back into the jar before measuring.

Storage & make-ahead

Store airtight in the refrigerator for up to 1 week. Keep it protected from condensation and use a clean knife. A small amount of surface oil can occur during storage.

How to serve it

Serve thin slices alongside unsweetened tea, or crumble a little over plain yogurt just before serving. The chocolate variation and pistachio variation are alternatives, not a direction to add both full quantities.