Halva, a tahini-based confection (6 variations)

Enjoy this mouth-watering dessert with a cup of coffee or tea.
The recipe includes 6 different variations of tahini halva!

Ingredients:

1 ½ cups TAHINI (sesame paste), room temperature, well mixed
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 ¼ cups sugar
1/3 cup water
Roasted pistachios, coarsely chopped (optional)

Directions:

1. Line a 20 x 20 cm (or 23 cm x 10 cm) baking dish with baking paper, leaving a 5 cm overhang at the edges (cut each corner so that the baking paper lies flat).
2. In a large heatproof bowl, combine the TAHINI, vanilla extract and salt. Mix well.
3. Prepare the sugar syrup: Place the sugar and water in a medium saucepan (over medium heat). Attach a candy thermometer to the saucepan. Stir the sugar to dissolve it first. When it starts to boil, stop stirring, but swirl the saucepan occasionally. Continue to heat until the sugar reaches 120°C (this syrup should form a firm ball when added to the water).
4. Carefully and constantly whisk the hot sugar syrup into the TAHINI mixture (until the mixture is completely combined and starts to pull away from the sides of the bowl). This will take less than a minute. Do not overmix or the mixture will become crumbly.
5. Form the halva: Quickly pour the mixture into the prepared baking dish, pressing down and spreading it evenly in the baking dish. If desired, sprinkle with chopped roasted pistachios (roast in a 150°C oven until warm and fragrant, about 10-15 minutes, then cool and chop).
6. Let the halva cool to room temperature, then cover tightly and refrigerate until completely set (about 3 hours). Once set, remove the halva from the baking dish, peel off the parchment paper, and cut into pieces. Refrigerate for up to 3 weeks; allow the halva to come to room temperature before serving to enhance the flavor.

Variations:

Chocolate halva: After adding the sugar syrup, quickly stir in 1/2 cup of coarsely chopped dark chocolate. Sprinkle with cocoa nibs for a bitter and crunchy texture.
Chocolate Pistachio Halva: Roast 1 cup of pistachios in the oven at 150°C (until golden and fragrant). Coarsely chop and add half of the pistachios to the TAHINI mixture. After adding the sugar syrup, quickly add 1/2 cup of coarsely chopped dark chocolate. Sprinkle the remaining 1/2 cup of chopped pistachios over the halva in the baking dish.
Coffee and Cardamom Halva: Add 1 tablespoon of instant espresso powder and 1/2 teaspoon of ground cardamom to the TAHINI mixture. Sprinkle chocolate-covered espresso beans or 1/4 cup of chopped chocolate over the prepared halva.
Pistachio and Rose Halva: Roast 1 cup of pistachios in the oven at 150°C (until golden and fragrant). Coarsely chop and add half of the pistachios to the TAHINI mixture. Replace the vanilla extract with 1/4 teaspoon rose water. Sprinkle the remaining 1/2 cup chopped pistachios over the halva in the baking dish.
Dried Fruit Halva: Once the halva is mixed, stir in chopped dried figs, apricots, cherries, raisins, mangoes, or other dried fruit.

Recipe: themediterraneandish.com