🍬 Tahini Halva
Tahini halva is a firm, flaky confection made by beating hot sugar syrup into sesame paste, often with pistachios folded through. It has a nutty, toasted sesame flavor, a dry, crumbly texture that melts in the mouth and a deep sweetness. It is sliced thinly and eaten with bread at breakfast, with tea or coffee, or as a snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g tahini
- 300 g sugar
- 100 ml water
- 50 g shelled pistachios
Method
- Line a small tin with baking paper.
- Warm the tahini gently.
- Boil the sugar and water to 118 °C.
- Stir the syrup into the tahini quickly until it thickens and turns matte, then fold in the pistachios.
- Press into the tin and leave to set for several hours before slicing.
How to make it lighter
- Cut thin 20–30 g slices and weigh them at first to learn the size.
- Pair a slice with fruit for a sweet breakfast that feels larger.
- Keep halva for occasional treats rather than daily snacking.
History
Sesame-based halva has been made for centuries across the Middle East, the Balkans and the eastern Mediterranean. Today it is a pantry staple sold in blocks in Turkey, Greece, the Levant and Iran, in plain, pistachio and other flavors.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →