Pulled Sesame Halva with Pistachios

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Çekme helva is a traditional Turkish confection built on tahini and sugar, transformed by patient hand-pulling into long, silky threads. The repeated stretching aerates the dough and gives it the fibrous, layered look that distinguishes it from block halva. Serve it in thin rounds with coffee for an authentic Anatolian finish.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 32 gFat
• 4.5 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 38 gSugar
• 11 gProtein
• 30 mgSodium
• 280 mgPotassium
• 140 mgCalcium
• 4.5 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the syrup

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup (180 ml) water
• 1 teaspoon fresh lemon juice

For the halva dough

• 2 cups (480 g) well-stirred tahini (sesame paste)
• 1/2 cup (60 g) raw shelled pistachios, roughly chopped
• 1/2 teaspoon vanilla extract
• 1 tablespoon neutral oil, for the work surface

Directions

1. Combine the sugar and water in a heavy saucepan and heat over medium, stirring just until the sugar dissolves. Add the lemon juice, stop stirring, and cook until the syrup reaches 240°F / 115°C on a candy thermometer (soft-ball stage), about 8 to 10 minutes.
2. While the syrup cooks, gently warm the tahini in a separate pan over low heat for 3 to 4 minutes until it is pourable and reaches about 100°F / 38°C — warm, not hot.
3. Pour the hot syrup in a thin, steady stream into the warm tahini, beating constantly with a wooden spoon. The mixture will stiffen quickly into a thick, glossy paste.
4. Turn the paste out onto a marble or wooden surface lightly slicked with neutral oil. Begin pulling: grab one end, stretch it out to about 30 cm / 12 inches, fold it back over itself, and pull again. Repeat, working rhythmically, for 15 to 18 minutes until the halva turns a shade lighter, feels satiny, and tears into long fine threads rather than breaking cleanly.
5. During the last 2 minutes of pulling, scatter the pistachios and vanilla over the dough and work them in with a few more folds so they distribute evenly.
6. Shape the halva into two logs about 4 to 5 cm / 2 inches in diameter, pressing gently to compact. Wrap each log in parchment paper and let cool at room temperature for at least 2 hours until fully set.
7. Slice each log into 1 cm / 1/2 inch rounds with a sharp serrated knife. Arrange on a plate and serve at room temperature, ideally with Turkish coffee or tea.

Cook’s Notes

• Pull while the halva is still warm; once it cools below body temperature it becomes brittle and snaps instead of stretching into threads.
• A marble or stone countertop, lightly oiled, is ideal — the cool surface lets you grip the dough while keeping it pliable. A hook mixer can substitute for hand-pulling in larger batches.
• Use a candy thermometer for the syrup; undercooking leaves the halva sticky and dense, while overcooking makes it crumbly and dry.
• Store cut rounds wrapped in parchment at cool room temperature for up to 2 weeks. Refrigeration dries them out and dulls the silky texture.
• For variation, swap pistachios for blanched almonds or walnut halves, or add a pinch of ground cardamom with the vanilla.

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