Turkish halva with tahini and pistachios
Halva common in various regions of the world. Halva (or halwa , halvah popular in many parts of the world, including the Middle East, the Mediterranean, Central and South Asia, and Eastern Europe. 'East. Its name comes from the Arabic word “ halwa ” which means “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 mainly by their base, which can be tahini (sesame paste), semolina or flour. Here is the recipe for Turkish halva with tahini (sesame paste) and pistachios.
- 125 g tahini (pure sesame paste)
- 50 g of sugar
- 25 ml of water
- 1 tbsp honey (or glucose syrup for a firmer texture)
- 25 g unsalted pistachios, roughly chopped
- 1 teaspoon vanilla extract (optional, for an aromatic touch)
- Prepare the pistachios:
- 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.
- Prepare the syrup:
- In a small saucepan, combine the water and sugar. Heat over medium heat, stirring gently until the sugar is completely dissolved. If you want a more compact halva, add honey or glucose syrup. Continue heating until the syrup reaches a thick consistency (around 120°C). If you have a kitchen thermometer, now is the time to use it to check the exact temperature.
- Mix with the tahini:
- While the syrup is forming, pour the tahini into a heatproof bowl. You can also add vanilla extract if you want an extra touch of sweetness. When the syrup is ready, slowly pour it into the tahini, stirring constantly with a wooden spatula. Continue to mix until you obtain a homogeneous and slightly thickened texture.
- Add the pistachios:
- Add the toasted pistachios to the tahini and syrup mixture. If you want decoration on top, reserve some pistachios for finishing. Mix well to evenly distribute the pistachios throughout the halva.
- Cooling and presentation:
- Pour the halva into a mold 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.
- Cut and serve:
- Once the halva is firm, unmold it and cut it into squares or slices according to your preferences. Serve at room temperature to fully enjoy the melting texture and crunch of the pistachios.
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 like almonds or cashews, depending on your taste.
- Storage : Halva keeps very well in the refrigerator for about a week, wrapped in plastic wrap or in an airtight container.
This dessert is not only delicious, but it is also naturally gluten-free , making it perfect for people following a specific diet. In addition, with its nutrient-rich ingredients like tahini and pistachios, it combines health and deliciousness. Perfect to accompany coffee or mint tea, it brings an oriental touch to your table.