Halawa Tehina (Egyptian Sesame Halva)

🧂 Ingredients

• 500 g Tahini(Use good quality, smooth tahini. Ensure it is well-stirred before measuring as oil can separate.)
• 400 g Granulated Sugar
• 150 ml Water
• 1 tbsp Fresh Lemon Juice(Freshly squeezed is best for flavor and acidity.)
• 1/2 tsp Ground Cardamom (optional)(Adds a fragrant, traditional Egyptian spice note.)
• 100 g Chopped Pistachios(For topping and pressing into the halva. You can substitute with almonds or other nuts.)

👨‍🍳 Instructions

1. 1

   Prepare the sugar syrup: In a medium saucepan, combine the granulated sugar and water. Stir gently over medium heat until the sugar is completely dissolved. Avoid stirring once it begins to boil.

   ⏱️ 5 minutes
2. 2

   Cook the syrup to the soft-ball stage: Bring the sugar syrup to a boil. Clip a candy thermometer to the side of the pan, ensuring the tip is submerged in the syrup without touching the bottom. Cook, undisturbed, until the syrup reaches 112-115°C (234-239°F). This is the soft-ball stage.

   ⏱️ 10-12 minutes
3. 3

   Add lemon juice and optional cardamom: Once the syrup reaches the target temperature, carefully stir in the fresh lemon juice and ground cardamom (if using). The syrup may bubble up vigorously; be cautious.

   ⏱️ 1 minute
4. 4

   Warm the tahini: While the syrup is cooking, gently warm the tahini in a separate, clean saucepan over low heat for about 3-5 minutes. You want it warm and fluid, not hot. This helps it incorporate better with the syrup. Alternatively, you can warm it in a microwave-safe bowl in short bursts.

   ⏱️ 5 minutes
5. 5

   Combine syrup and tahini: Slowly and carefully pour the hot sugar syrup into the warmed tahini while whisking continuously. Continue whisking vigorously until the mixture starts to thicken and become cohesive. This process requires some effort and may take about 5-10 minutes. The mixture will transform from a liquid to a thick paste.

   ⏱️ 5-10 minutes
6. 6

   Assemble the halva: Lightly grease a shallow rectangular or square baking dish (approx. 8x8 inch or 9x5 inch) or line it with parchment paper. Pour the tahini mixture into the prepared dish. Smooth the top with a spatula.

   ⏱️ 2 minutes
7. 7

   Add toppings and press: Sprinkle the chopped pistachios evenly over the surface of the halva mixture. Gently press them down with your hands or the back of a spoon so they adhere to the halva.

   ⏱️ 1 minute
8. 8

   Set and chill: Cover the dish tightly with plastic wrap or a lid. Let it set at room temperature for at least 4 hours, or preferably overnight, until firm. For faster setting, you can refrigerate it, but allow it to come to room temperature slightly before slicing for easier cutting.

   ⏱️ At least 4 hours
9. 9

   Slice and serve: Once firm, invert the halva onto a cutting board (if using a lined dish) or slice directly in the dish. Cut into small squares or rectangles. Serve at room temperature.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The temperature of the sugar syrup is critical for the final texture of the halva. Too low and it won't set properly; too high and it can become too hard.
• ✓Ensure your tahini is well-stirred and smooth before use. If it's very thick, you can warm it slightly to make it more pliable.
• ✓This halva is best enjoyed at room temperature. If refrigerated, let it sit out for about 15-20 minutes before serving.
• ✓The process of mixing the syrup into the tahini can be strenuous. If you have a stand mixer with a paddle attachment, you can use it on low speed, but be cautious as it's a very thick mixture.

🔄 Variations

• Chocolate Swirl: Reserve a small portion of the tahini mixture, mix in 1-2 tablespoons of cocoa powder, and swirl it into the main mixture before adding nuts.
• Vanilla: Add 1 teaspoon of vanilla extract to the tahini mixture along with the syrup for a different aroma.
• Spiced: Increase cardamom or add other warm spices like cinnamon or nutmeg to the syrup.
• Nutty: Incorporate other chopped nuts like almonds or walnuts into the mixture or as a topping.

🥗 Nutrition

Per serving