Halawa Tahiniya
(Sesame Seed Paste Halva) Recipe

Origin: Egypt      Period: Traditional

Ingredients

This is a classic Egyptian form of Halva (Halawa) containing pistachio nuts.

280g sugar
100ml water
100g unsalted pistachio nuts, toasted
340g tahini (sesame seed paste)

Halawa Tahiniya
(Sesame Seed Paste Halva) Preparation:

Method:

Beat the tahini in a large bowl until smooth then set aside. In the meantime, combine the sugar and water in a pan and bring to a boil. Continue boiling until the mixture reaches 125°C (between the Hard Ball stage and the Soft Crack stage). Add the pistachios at this stage and stir to combine.

Take the pan off the heat and gradually beat the syrup mixture into the tahini, whisking constantly. Continue beating briskly until the mixture begins to set then press the mixture into the base of an oiled cake tin lined with greaseproof paper. Place in the refrigerator and leave to set for 24 hours.

Remove from the refrigerator, take out of the tin and cut into squares with a sharp knife whilst still cold.

Read: Recipe Articles and Reviews

More snack recipes...

More Traditional recipes...

More recipes for Nuts...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary