Turkish Tahini Helva with Pistachios Recipe
Turkish Tahini Helva is a traditional sweet treat made from tahini (sesame paste), sugar, and water, often garnished with pistachios. This dense, slightly crumbly confection has a rich, nutty flavor with a delicate sweetness, making it a beloved dessert in Turkish cuisine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 16 ounces tahini or sesame paste (about 1 3/4 cups)
- 1 pound sugar (about 2 1/4 cups)
- 1/2 cup water
- 1/2 cup shelled pistachios (optional)
- Cooking spray (to grease the pan)
Instructions
- Prepare the Pan: Lightly grease a heatproof pan or a square baking dish with cooking spray to prevent sticking.
- Mix Tahini and Nuts: In a mixing bowl, combine the tahini with the shelled pistachios if using. Stir until evenly mixed and set aside.
- Make Sugar Syrup: In a saucepan, combine the sugar and water, and heat over medium heat. Stir until the sugar dissolves completely and bring to a boil. Continue boiling until the syrup reaches the soft ball stage, around 235°F (112°C), or until a small amount dropped into cold water forms a soft, pliable ball.
- Combine Syrup with Tahini: Slowly pour the hot sugar syrup into the tahini and pistachio mixture while stirring continuously. The mixture will thicken and become creamy.
- Incorporate Air: Beat the mixture vigorously for several minutes to introduce air, which gives the halva its light texture.
- Set the Helva: Transfer the mixture into the prepared pan, smooth the surface with a spatula, and press down firmly to compact the halva.
- Cool and Cut: Let the halva cool to room temperature, then refrigerate for at least 2 hours to firm up. Once set, cut into squares or desired shapes before serving.
Notes
- Pistachios add a traditional touch and extra texture but can be omitted or substituted with other nuts like almonds or walnuts.
- Ensure to cook the sugar syrup to the proper stage for the correct texture.
- Beating the mixture well after adding syrup is crucial for the characteristic crumbly yet creamy consistency.
- Store halva in an airtight container to maintain freshness for up to two weeks.
- This recipe does not require baking or frying; it relies on stovetop preparation and setting in the fridge.
Keywords: Turkish halva, tahini halva, sesame dessert, pistachio halva, traditional Turkish dessert