Levantine cuisine · Desserts & Sweets

Halawa Tahinieh

Firm sesame halva made from tahini and hot sugar syrup, kneaded with pistachios and almonds and sliced thin.

Ingredients · for 8 servings

• 400 g tahini
• 300 g sugar
• 120 ml water
• 1 tbsp lemon juice
• 100 g pistachios
• 50 g almonds
• 1 tsp vanilla
• 1 pinch salt

Instructions

1. Stir the tahini thoroughly until the oil and paste are fully combined, mix in the vanilla and salt, and have it ready at room temperature.
2. Roughly chop the pistachios and almonds and line a small loaf pan, about 20 cm, with baking paper.
3. Bring the sugar, water and lemon juice to a boil in a small pot and cook without stirring for 6–8 minutes to 120°C (250°F) – a drop in cold water must form a soft ball.
4. Stir the hot syrup into the tahini in a thin stream and keep stirring vigorously for 2–3 minutes, until the mixture turns thick and matte-glossy; stop at once, or it will turn crumbly instead of fibrous.
5. Fold in the chopped nuts with just a few strokes, then quickly press the mixture firmly into the pan and smooth the top.
6. Let set covered overnight at room temperature, then turn out and cut into thin slices with a sharp knife.