Pistachio Tahini Halva Squares
Inspired by techniques from NYT Cooking and King Arthur Baking.
Fudgy tahini halva made by beating hot sugar syrup into sesame paste, studded with pistachios and pressed into a tin to set.
Always check the labels of the products you use.
Method
- 1
Line the tin. Line the tin with baking paper, leaving extra hanging over two sides so you can lift the halva out later.
- 2
Prepare the tahini. Put the tahini, salt and vanilla in the mixer bowl and fold in the chopped pistachios.
- 3
Cook the syrup. Put the sugar, water and lemon zest in the saucepan over medium heat and stir until the sugar dissolves. Then simmer without stirring for 6-8 min, until the thermometer reads 118 °C.
- 4
Beat together briefly. Run the mixer on medium-low and pour the hot syrup into the tahini in a thin stream. Mix for just 30-60 seconds, until the mixture thickens and starts to pull away from the sides of the bowl.
- 5
Press into the tin. Scrape it into the tin straight away, lay a sheet of baking paper on top and press it flat and even with your hands.
- 6
Cool and cut. Leave to cool to room temperature for about 2 h, until firm. Lift it out and cut into 16 squares.
Storage
Wrap well and keep at room temperature for up to 2 weeks or in the fridge for up to 1 month.
Equipment
- 20 cm square tin
- baking paper
- small heavy saucepan
- digital thermometer
- stand mixer with paddle, or a large bowl and sturdy spatula
- large sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 225 kcal |
| Protein | 4.5 g |
| Carbohydrate | 24.5 g |
| of which sugars | 19.2 g |
| of which free sugars | 18.7 g |
| Fat | 13.4 g |
| of which saturates | 1.8 g |
| Fibre | 2.4 g |
| Salt | 0.15 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
