Middle Eastern style halva was an exotic and much-loved treat of my childhood and I still love it. This type of halva is always made with some kind of nut butter, most often tahini (sesame paste).
Lightly toast 50g (1¾ 0z) of pistachios until they are toasty and fragrant, chop them roughly and allow them to cool. Line a small tin, 15cm (6″) square or an equivalent-sized rectangle, with baking parchment and scatter the pistachios into the base. In a small saucepan heat 200g (7 oz) of tahini paste (I used un-hulled) until it is thinner and just warm. Set aside. Have ready a large bowl of cold water in which to cool the sugar syrup you are about to cook. Measure 300g (10½ oz) of caster sugar and 100ml (3⅓ fl oz) of water into a fresh saucepan, one with a lid is a good idea as this will prevent sugar crystals forming. Cook, covered, over high heat for 5 minutes until it reaches soft-ball stage, ideally 118º (244.5ºF). Remove from the heat and cool the saucepan in the cold water, making sure none of the water gets into the sugar. Now transfer the tahini into a large bowl and stir it continuously with a spatula while slowly pouring in the sugar syrup. The halva will thicken quickly as it cools. When it’s cool enough to touch, ditch the spatula and use your hands, kneading the halva as you would dough. As soon as it reaches the consistency of marzipan, quickly transfer it to the tin and press it flat. Don’t wait too long or it will harden. Chill in the fridge for at least 2 hours. Turn out and cut into squares to serve.
*recipe from Honey & Co.The Baking Book by Sarit Packer and Itamar Srulovich
michelle picker cooks 