Halva

Pistachio halva is a sweet treat made with tahini that melts the moment it hits your tongue.

If you didn’t grow up eating halva, the food item might be a mystery. But this simple confection is a treat to eat straight—it almost has the texture of fudge—or it can elevate other desserts, from ice cream sundaes to brownies. Making this halva recipe is a breeze: Simply combine bubbling sugar syrup and tahini, add vanilla and salt, and within minutes the mixture thickens into a dense treat that’s incredibly versatile. Add spices, dried fruits or nuts, such as pistachios, for extra flavor and texture.

Once pressed into a loaf pan and cooled, the mixture sets into tender, flaky layers that shatter when sliced and practically melt the moment they hit your tongue. The flavor is sweet and nutty with a slight bitterness from the sesame that keeps things interesting. While you can find halva in Middle Eastern or Mediterranean markets, Jewish delis and, if you’re lucky, the international aisle in your grocery store, making halva at home lets you control exactly how sweet it is and how many mix-ins end up in each slice.

What is halva?

Halva is a dense, sweet confection made from either tahini or semolina, depending on the region. It’s been a beloved treat across the Middle East, the Mediterranean and Central Asia for centuries, and it shows up at everything from tea parties to holiday celebrations. The most common version in the U.S. combines tahini with a hot sugar syrup, which gets whipped and set into a sliceable block with a crumbly, almost flaky texture—think fudge without the fudginess. You’ll often find it flavored with vanilla, chocolate or, as in our halva recipe, pistachios.

Ingredients for Halva

• Sugar: Granulated sugar and water create the candy-like syrup that gives halva its signature crumbly yet melt-in-your-mouth texture. The syrup also adds a clean sweetness that balances the rich, nutty flavor of the tahini.
• Tahini: The heart of this confection, tahini contributes a rich, nutty sesame flavor and creamy fat content. Its natural oils give the finished candy a smooth, tender bite that practically dissolves on the tongue.
• Salt: A small amount sharpens the overall flavor, preventing the halva from tasting flat or one-dimensionally sweet. Salt also draws out the toasty depth of the tahini and enhances the pistachios’ nuttiness.
• Vanilla extract: A good vanilla extract gives the halva a more polished, layered taste without competing with the tahini. The vanilla’s touch of warmth and floral complexity round out the sesame and sugar flavors beautifully.
• Pistachios: Folded into the thickening mixture, these nuts add a satisfying crunch that contrasts with halva’s tender, crumbly texture. Their mild sweetness and vibrant green color also make each slice more visually appealing. Toasted pistachios will add the most flavor.

Directions

Step 1: Prepare the pan

Grease a 9×5-inch loaf pan and set it aside.

Step 2: Make the halva

In a small saucepan, combine the sugar and water. Cook over medium heat until a thermometer reads 250°F. Remove from the heat, then add the tahini, vanilla and salt.

Stir until the mixture begins to thicken.

Fold in the pistachios.

Step 3: Cool and cut the halva

Press the halva mixture into the prepared pan. Let it stand until cool. Remove the halva from the pan and cut it into 1-inch squares. Store in airtight containers.

Halva Variations

• Try a chocolate swirl: Melt 2 ounces of dark chocolate, drizzle it over the tahini mixture, then press it into the pan; use a knife to create a marbled effect throughout.
• Add warm spices: Stir in 1/2 teaspoon of cardamom and a pinch of cinnamon along with the vanilla for a fragrant, aromatic halva that pairs beautifully with coffee or tea.
• Swap in different nuts: Replace the pistachios with toasted almonds, walnuts or hazelnuts to change up the flavor and texture profile.
• Fold in dried fruit: Mix in 1/2 cup of chopped dried apricots, cranberries or sour cherries along with the pistachios for pops of tartness that cut through the sweetness.
• Top it with flaky salt: Press a generous pinch of flaky sea salt, such as Maldon, onto the surface of the halva before it sets for a sweet-salty finish that makes each bite irresistible.
• Make it floral: Add 1 teaspoon of rosewater in place of the vanilla extract for a delicately perfumed halva inspired by Middle Eastern candy shops.
• Coat it in sesame seeds: Roll the finished squares in toasted sesame seeds for extra crunch and a stunning presentation that doubles down on the sesame flavor.

How to Store Halva

Store halva in an airtight container at room temperature, keeping the layers separated with parchment to prevent the squares from sticking together. A cool, dry spot away from direct sunlight or heat sources works best, as warmth can soften the tahini and make the halva crumbly. Halva will last up to two weeks.

Can you freeze halva?

While this halva recipe can be frozen in an airtight container for up to two months, the delicate texture may not hold up as well after thawing. Ice crystals can cause the tahini oils to separate, resulting in a softer, less crumbly consistency. If you do freeze it, wrap individual squares tightly in parchment before placing them in the container to help protect the texture as much as possible.

Halva Tips

What do I serve with halva?

Enjoy a piece of halva alongside a cup of strong coffee or fragrant tea—the rich sesame sweetness pairs beautifully with bold, warm flavors. Halva also makes a stunning addition to a cheese or charcuterie board, holding its own against salty cheeses, dried fruits and crackers. For a lighter pairing, serve it with tart fresh fruits like raspberries, pomegranate seeds or sliced citrus to cut through the richness. You can also crumble it over yogurt or vanilla ice cream as a nutty topping, or fold chopped pieces into brownie or cookie batter for pockets of melty sesame flavor.

What type of tahini works best for a halva recipe?

The best tahini for halva is a smooth, well-stirred variety made from hulled sesame seeds. Look for tahini with a pourable, runny consistency rather than a thick, dry paste, as the texture directly affects how smoothly the halva comes together. Avoid tahini that has been sitting on the shelf for a long time, since older jars tend to separate and develop a bitter flavor.

Why is my halva crumbly and falling apart?

Halva that is too crumbly usually means the sugar syrup didn’t reach the correct temperature before being combined with the tahini. Use a reliable candy thermometer and make sure the syrup hits exactly 250° before removing the saucepan from the heat. Stirring the ingredients too aggressively or for too long after combining can also make the halva dry and grainy rather than tender and sliceable.

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