Halva

Ingredients

Instructions

1. 1

   Line a small loaf tin, mini container, or deep dish about 10 x 15 cm with baking paper. Measure all ingredients before starting; once the syrup reaches temperature, the halva must be mixed and packed quickly.

2. 2

   Place the tahini in a medium heatproof bowl. Stir in the rose water, vanilla extract, and fine sea salt until smooth and fluid. If your tahini has separated, mix it thoroughly in the jar first so the halva sets evenly.

3. 3

   In a small saucepan, combine the caster sugar and water. Bring to a boil over medium heat without stirring, just swirling the pan if needed, and cook until the syrup reaches 121C, the firm-ball stage. If you do not have a thermometer, boil for about 3 to 4 minutes after the sugar dissolves; the bubbles will look thicker and more viscous.

4. 4

   Immediately pour the hot syrup into the tahini mixture in a thin stream while folding with a spatula. Mix only 15 to 25 seconds, just until the mixture thickens, turns matte, and begins to lose its gloss. Do not overmix or it will become greasy and dense rather than crumbly.

5. 5

   Fold in most of the chopped pistachios, reserving a little for the top. Press the mixture into the lined tin, flatten lightly without compacting too hard, and scatter the remaining pistachios over the surface.

6. 6

   Leave the halva to rest at room temperature for about 5 minutes to firm slightly, then slice or break into pieces and serve. For a cleaner cut, chill briefly after it has cooled, but the texture is best when just set and still a little tender.

Nutrition per serving

Notes

• •Use good-quality, runny tahini made from hulled sesame seeds; thick or bitter tahini will give a heavy, less delicate halva.
• •A sugar thermometer gives the most reliable crumbly texture. Too low a temperature makes the halva soft; too high makes it hard and brittle.
• •This small batch keeps well in an airtight container for 4 to 5 days at cool room temperature.

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