Turkish halva with tahini and pistachios

Halva is a confectionery widely enjoyed in various parts of the world. Halva (or halwa , halvah the Mediterranean, Central and South Asia, and Eastern Europe. Its name comes from the Arabic word " halwa ," meaning "sweet." There are many variations of halva, each with specific ingredients and preparation techniques according to local traditions. Turkish halva (or helva in Turkish) is a very popular dessert in Turkey, with several variations. Turkish halva recipes are distinguished primarily by their base, which can be tahini (sesame paste), semolina, or flour. Here is a recipe for Turkish halva with tahini (sesame paste) and pistachios.

Preparation time: 5 minutes

Cooking time: 10 minutes

Rest time 60 minutes

Total time 1 hour 15 minutes

Difficulty: Intermediate

Servings: 4

Special diet: naturally gluten-free

Ingredients

125g of tahini ( pure sesame paste)
50 g of sugar
25 ml of water
1 tbsp of honey (or glucose syrup for a firmer texture)
25g of unsalted pistachios, roughly chopped
1 teaspoon of vanilla extract (optional, for an aromatic touch)

Preparation

1
Prepare the pistachios:
2
Start by lightly toasting the pistachios in a dry pan for about 2-3 minutes over medium heat. This process helps release their natural oils and enhances their flavor. Once toasted, set them aside to incorporate later.
3
Prepare the syrup:
4
In a small saucepan, combine the water and sugar. Heat over medium heat, stirring gently until the sugar is completely dissolved. If you prefer a thicker halva, add the honey or glucose syrup. Continue heating until the syrup reaches a thick consistency (approximately 120°C/248°F). If you have a kitchen thermometer, now is the time to use it to check the exact temperature.
5
Mix with the tahini:
6
While the syrup is forming, pour the tahini into a heatproof bowl. You can also add the vanilla extract if you'd like an extra touch of sweetness. When the syrup is ready, slowly pour it into the tahini, stirring constantly with a wooden spatula. Continue stirring until you have a smooth, slightly thickened mixture.
7
Add the pistachios:
8
Stir the roasted pistachios into the tahini and syrup mixture. If you'd like a garnish, reserve a few pistachios for finishing. Mix well to evenly distribute the pistachios throughout the halva.
9
Cooling and presentation:
10
Pour the halva into a baking pan lined with parchment paper. Or use a silicone mold. Use a spatula to smooth the surface and add the remaining pistachios for decoration. Let the halva cool at room temperature for a few hours. If you're in a hurry, place it in the refrigerator to speed up the process.
11
Cut and serve:
12
Once the halva is firm, unmold it and cut it into squares or slices as you prefer. Serve at room temperature to fully enjoy its smooth texture and the crunch of the pistachios.

Note

Tips for a Perfect Tahini and Pistachio Halva :

Adjust the texture : If you prefer a firmer halva, feel free to slightly increase the amount of glucose syrup or honey. This will make the dessert more compact.
Add variety : You can personalize this recipe by incorporating other nuts such as almonds or cashews, according to your taste.
Storage : Halva keeps very well in the refrigerator for about a week, wrapped in plastic film or in an airtight container.

This dessert is not only delicious, but it's also naturally gluten-free , making it perfect for those following a specific diet. Furthermore, with its nutrient-rich ingredients like tahini and pistachios, it combines health and indulgence. Perfect with coffee or mint tea, it adds an oriental touch to your table.

Keywords: tahini halva, gluten-free dessert, pistachio, Turkey