Go Back Email Link
–+ servings
Slice of Tahini Halva next to whole slab on a white plate.

Tahini Halva

By Tammy Spencer
Tahini halva, a classic Middle Eastern confection, combines the rich, nutty flavor of tahini (sesame seed paste) with a delicate, flaky texture that dissolves on your tongue. You'll be amazed at how easy it is to make at home, and how irresistible it is to eat!
5 from 1 vote
Prep Time5 minutes
Cook Time5 minutes
Cooling Time2 hours 30 minutes
Total Time2 hours 40 minutes
Servings: 16 slices
Calories: 194kcal

Special Equipment

Ingredients

  • 1½ cups (384 grams) tahini paste, well stirred, at room temperature, see Recipe Notes
  • ½ teaspoon (½ teaspoon) pure vanilla extract
  • ¼ teaspoon (¼ teaspoon) kosher salt
  • 1¼ cups (250 grams) granulated sugar, see Recipe Notes
  • ¼ cup (56 grams) water
  • sesame seeds, for garnish, optional

Instructions

  • Line a standard loaf pan with parchment paper, leaving a 2-inch overhang on two sides, then set aside.
  • Make the halva base: In a medium heatproof bowl, stir together 1½ cups tahini paste, ½ teaspoon pure vanilla extract, and ¼ teaspoon kosher salt until the mixture is smooth. Have the bowl nearby as you cook the sugar syrup.
    1½ cups tahini paste, ½ teaspoon pure vanilla extract, ¼ teaspoon kosher salt
  • Cook the sugar syrup: Combine 1¼ cups granulated sugar and ¼ cup water in a small saucepan. For best results attach a candy thermometer to the side of the pan.
    1¼ cups granulated sugar, ¼ cup water
  • Bring the sugar mixture to a boil over medium-high heat and cook, stirring occasionally, until it reaches 250 °F (known as the firm-ball stage in candymaking), about 5 to 7 minutes. See the Recipe Notes for how to tell when the sugar syrup is ready if you don't have a candy thermometer.
    Immediately remove the sugar syrup from the heat.
  • Mix the halva: Gradually stream the sugar syrup into the tahini mixture, mixing constantly. The bowl might want to move during this step, so it's useful to have a helper pour in the syrup as you mix and hold the bowl steady.
  • Continue stirring just until the halva comes together in a smooth ball. This will take less than a minute, and the mixture will start to pull away from sides of bowl.
    Be careful not to over-mix the halva or the finished product will be too crumbly.
  • Quickly transfer the halva into the prepared loaf pan, pushing the mixture toward the pan edges and smoothing out the top. If desired, sprinkle the halva with sesame seeds, pressing them in gently with your fingers.
    sesame seeds
  • Let the halva cool to room temperature for about 30 minutes, then cover the pan tightly with plastic wrap and chill until the halva is firm, at least 2 hours.
  • Remove the halva from the pan using the parchment paper overhang as a sling. Serve in slices (¾- to 1-inch wide is a good portion size), and enjoy!
  • Yield: This recipe makes about 1 pound of halva, or about 16 slices.
  • Storage instructions: You can store tahini halva in an airtight container - it will keep for several weeks at a cool room temperature, or in the refrigerator for several months.

Recipe Notes

Be sure to start with a high-quality tahini paste, and bring it to room temperature if it's chilled. If it has separated during storage, stir well to recombine the sesame oil into the paste prior to using.
Halva recipes can be sweetened with sugar, honey, date syrup, or other sweet syrups. I'm using sugar to make the simple syrup just for ease, but you can use about 1½ to 2 cups of your favorite syrup, heated just like the simple syrup in the recipe.
If you don't have a candy thermometer, you're going to need to check if the sugar syrup has reached the firm-ball stage. This test is done by dropping a small amount of the syrup into a glass of cold water. You're looking for the syrup to form a firm ball that won’t flatten when you take it out of the water, yet remains malleable and will flatten when squeezed.
There are hundreds of ways that halva can be flavored using combinations of flavoring extracts and nuts. See the halva flavor variations in the post for some ideas.

Nutrition

Serving: 1slice | Calories: 194kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 45mg | Potassium: 104mg | Fiber: 1g | Sugar: 16g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg