chefspencil: Tahini Halva with Almonds (Recipe)

Halva is a very popular dessert in many part of the world from South East Europe to the Middle East and Northern Africa.

There are many different recipes for halva – some are made with semolina, some with all-purpose flour, but the most popular is made with tahini.

Enjoy this tahini halva recipe by Greek celebrity Chef Giorgos Tsoulis. This recipe is made with almonds, but feel free to add other types of nuts. Enjoy!

Tahini Halva with Almonds

A delicious dessert that's popular in Greece, the Balkans and the Middle East. It's super easy to make and delicious!

Course Dessert

Cuisine Greek

Prep Time 8

Cook Time 30

Waiting Time 12

Total Time 12 38

Servings servings

Author Giorgos Tsoulis

Ingredients

1 kg tahini
400 gr granulated sugar
200 gr almonds skinned
200 gr glucose syrup
10 ml water
1 tbsp vanilla extract

Metric – US Customary

Instructions

Combine the tahini and vanilla extract in a large bowl, whisking together with a hand whisk, and then set it aside.
Combine the glucose syrup, sugar, and water in a saucepan, heat over medium heat, and simmer until the caramel reaches a temperature between 120-125°C/248-257° F.
Remove from the heat, pour a portion of the syrup into the tahini mixture, and swiftly mix with a wooden spoon. Gradually incorporate the remaining syrup in batches, stirring continuously.
Add 150 grams (1 cup) of almonds to the mixture and stir until it becomes homogeneous. Take a rectangular mold 30×12 cm (12×5 inches), grease it thoroughly, sprinkle the remaining almonds on the bottom, and pour the halva mixture on top.
Spread the halva evenly in the mold, cover with cling film, and let it sit for 12 hours to solidify.
Cut into pieces and serve.

Notes

Chef’s tip: when adding the caramel to the mixture in order to attain the intended fibrous consistency. Feel free to replace almonds with your preferred nuts or add other types of nuts to the almonds.