Halva (Sesame Tahini Halva)

Halva is a dense, crumbly sweet made from little more than tahini and sugar syrup, found from Turkey to the Levant under slightly different names. It keeps for weeks, slices like fudge, and needs nothing but a hot cup of tea alongside it.

Ingredients

• 2 cups tahini, well stirred
• 1 1/2 cups sugar
• 1/2 cup water
• 1 teaspoon vanilla extract
• 1/3 cup pistachios, roughly chopped

Instructions

1. Warm the tahini
   Gently warm the tahini in a saucepan over low heat, just until loose and pourable. Set aside.
2. Make the syrup
   In a separate pot, bring the sugar and water to a boil, stirring until the sugar dissolves. Boil until the syrup reaches 240°F (115°C) on a candy thermometer.
3. Combine
   Remove the syrup from heat and let it cool for 1 minute, then pour it into the warm tahini while whisking constantly.
4. Add vanilla
   Stir in the vanilla extract until the mixture is smooth and glossy.
5. Pour and set
   Pour into a parchment-lined loaf pan, scatter pistachios on top, and press gently to help them stick.
6. Cool completely
   Let the halva sit at room temperature for at least 2 hours, until firm enough to slice.
7. Slice and serve
   Turn out of the pan and cut into small squares or slices.

Store halva in an airtight container at room temperature for up to two weeks.