Halva Recipe

Halva is a Middle Eastern confection made with sugar, water and tahini. Simple yet so delicious, halva has a fudgy but crumbly texture. You can make halva plain or with pistachios.

Halva is more than just a sweet treat—it’s a staple in Persian, Middle Eastern and Mediterranean cultures. It can be enjoyed as a dessert, a snack, or even for breakfast. Its texture is unlike anything else, solid yet light, with a slight melt-in-your-mouth quality that makes it so irresistible.

Usually served with warm lavash alongside a hot cup of tea, tahini halva is a treat that everyone loves. If you are a fan of my world famous tahini cookies, you’re going to love this recipe because the flavors are pretty similar!

History and Culture of Tahini Halva

Tahini halva, often referred to simply as halawa in the Middle East, is a traditional confection. It dates back centuries and has deep roots across various cultures.

The word “halva” itself is derived from the Arabic word ḥalwá, meaning “sweet.” This treat is widespread across the Middle East, Central Asia, the Balkans, and even parts of North Africa. Each region has its unique twist on this dessert.

• Persian Influence: Known as Halva Ardeh in Iran, where ardeh means tahini. This version of halva is a staple in Persian culture. Moreover, it’s often served during breakfast or tea time. It’s important not to confuse tahini halva with halva that’s made with flour, butter and saffron syrup.
• Levant and Arab World: In countries like Lebanon, Syria, and Palestine, halva is referred to as halawa. People often serve it with bread in the form of a sandwich. Also, its presence is strongly associated with family gatherings and celebrations.
• Turkey: In Turkey, Tahin Helva (tahini halva) is a much-loved dessert, particularly during the winter months. People in Turkey serve alongside seafood dishes and believe it to aid digestion after a heavy meal.

Why It’s So Loved

Halva’s popularity stems from its rich, nutty flavor, melt-in-your-mouth texture, and versatility. Its sweet, dense consistency paired with the natural earthiness of tahini makes it both comforting and satisfying. You can enjoy it on its own, served with tea, or spread on bread for a quick snack.

Aside from the classic tahini halva, variations exist with ingredients like chocolate, vanilla, nuts, and even dried fruits. Some modern interpretations include marbled or layered versions with different flavors.

Ingredients For Tahini Halva

• Sugar: You need granulated sugar to make the syrup for the tahini halva.

• Water: To make the sugar syrup.

• Tahini: The star ingredient of the recipe. It gives halva its signature nutty flavor and creamy texture. You can use store bought or follow my instructions on how to make tahini at home for a homemade version.

• Pistachios: Optional but a tasty addition. The crunch complements the smoothness of the tahini. Furthermore, the pistachios also give the halva visual appeal with their vibrant green color.

How to Make Tahini Halva

Prepare the sugar syrup: In a small saucepan, combine sugar and water. Bring the mixture to a simmer over medium heat, and cook until the syrup reaches 247°F (120°C), which is the ideal temperature for candy-making. This should take about 8 minutes from the time it begins simmering. Use a candy thermometer to monitor the temperature closely.

Mix with the tahini and pistachios: While the syrup is simmering, mix the tahini with chopped pistachios in a large bowl. Then, stir it well to ensure the nuts are evenly distributed throughout the tahini.

Once the syrup reaches the right temperature, carefully pour it into the tahini mixture.

Now, combine the ingredients quickly. The mixture will start to thicken fast, so it’s important to work swiftly to ensure everything is evenly mixed.

Transfer to a loaf pan: Now, pour the halva mixture into the pan and smooth the top with a spatula. Sprinkle the remaining pistachios on top of the halva.

Then, use the excess parchment paper or another piece of parchment paper to press down gently on the top to ensure the pistachios stick to the halva.

Let it set and slice: Allow the halva to sit at room temperature for about 2 hours to set.

Afterward, place it in the fridge for 2 hour to firm up completely. Once firm, remove the halva from the pan using the parchment paper and slice it into pieces. Serve and enjoy your homemade tahini halva!

Serving Suggestions

• With bread for breakfast: Serve halva with warm bread such as my no yeast flatbread, barbari, khubz, pita, or simit for a traditional Middle Eastern breakfast. The richness of the halva pairs beautifully with the soft, pillowy texture of the bread.
• Get creative: Enjoy halva as a dessert alongside a hot cup of tea or strong coffee, particularly Turkish coffee. The slight bitterness of the coffee complements the sweet, nutty flavors of halva. You can also crumble halva over a bowl of yogurt for a sweet treat!

Variations and Substitutes

Nut Additions:

• Pistachios are the most popular choice for adding crunch and color to halva, but you can swap them for almonds, hazelnuts, or walnuts. Each nut adds its own flavor and texture profile.

Flavor Twists:

• For extra variety, try mixing in cocoa powder to create a chocolate tahini halva. You can also marble it with melted chocolate for a rich, dessert-like version.
• Other flavorings include vanilla extract for a subtle sweetness or rosewater for a Middle Eastern touch.

Seeds and Spices:

• You can add a bit of sesame seeds for extra texture or incorporate spices like cardamom, cinnamon, or nutmeg for a warming spice profile that pairs well with the sweetness of the halva.

Marbled Halva:

• Create a marbled effect by swirling two different flavored mixtures, such as chocolate and vanilla or tahini and cocoa. This makes for an appealing presentation and flavor contrast.

Storage

At Room Temperature:

Tahini halva can be stored at room temperature in an airtight container for up to two weeks. Ensure the container is tightly sealed to prevent the halva from drying out or becoming too crumbly.

In the Refrigerator:

For longer storage, keep the halva in the fridge. It can last for up to 2 months when stored in an airtight container. The halva will firm up in the fridge but remain fresh.

Can I freeze tahini halva?

Tahini halva can also be frozen for extended storage, lasting up to 6 months. Wrap individual pieces in plastic wrap or wax paper before placing them in a freezer-safe bag or container. This will prevent freezer burn and keep the halva’s texture intact. To serve, thaw the halva at room temperature for a couple of hours.

Tips:

• Avoid moisture: Exposure to moisture can affect the texture, so ensure the halva is stored in a cool, dry place.
• Maintain airtight seal: Always keep halva sealed to preserve its delicate flavor and prevent any odors from the fridge from affecting it.

Frequently Asked Questions