Israeli Sesame Halva Sweet Block

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A classic Israeli confection made from stone-ground tahini and a honeyed sugar syrup, this crumbly sesame halva has a beautifully flaky, melt-in-your-mouth texture. Studded with pistachios and cut into tidy squares, it pairs perfectly with strong coffee or tea. Simple to make with just a handful of pantry staples, it's a beloved treat across the Middle East.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 24 gFat
• 3.5 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 30 gSugar
• 6 gProtein
• 25 mgSodium
• 180 mgPotassium
• 130 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the sugar syrup

• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1 tbsp fresh lemon juice
• 1 tbsp honey

For the halva

• 2 cups tahini (well-stirred, room temperature)
• 1 tsp pure vanilla extract
• 1/4 cup shelled pistachios, roughly chopped
• 1 tbsp neutral oil for greasing

For garnish

• 2 tbsp shelled pistachios, finely chopped

Directions

1. Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the sides, and lightly grease with neutral oil.
2. In a heavy-bottomed saucepan, combine sugar, water, lemon juice, and honey. Bring to a gentle boil over medium heat, stirring only until the sugar dissolves, then stop stirring.
3. Continue cooking the syrup until it reaches 240°F (soft-ball stage) on a candy thermometer, about 8 to 10 minutes; the surface should bubble steadily and look slightly thickened.
4. While the syrup cooks, place the room-temperature tahini in a large, heatproof mixing bowl and whisk briefly to ensure an even, pourable consistency.
5. Carefully and slowly pour the hot syrup into the tahini while whisking continuously and vigorously. The mixture will hiss and thicken rapidly; keep whisking for 2 to 3 minutes until it lightens slightly in color and becomes stiff enough to hold peaks.
6. Working quickly while still warm, fold in the chopped pistachios with a sturdy spoon, then scrape the halva into the prepared loaf pan.
7. Press the mixture firmly and evenly into the pan using the back of a spoon or an offset spatula, compacting it well so it holds together when sliced.
8. Let the halva cool uncovered at room temperature for at least 4 hours, or until completely firm. Do not refrigerate, as cold temperatures ruin the signature flaky texture.
9. Lift the halva out using the parchment overhang and, with a sharp knife, cut it into 1-inch squares or thick slices.
10. Sprinkle with extra chopped pistachios and serve at room temperature alongside hot coffee or mint tea.

Cook’s Notes

• Use high-quality tahini made from 100% hulled sesame seeds; stir the jar very thoroughly before measuring since the oil separates on standing.
• A candy thermometer is strongly recommended; syrup that is too thin makes soft halva, while overcooked syrup produces a rock-hard texture.
• Do not refrigerate the finished halva, as cold temperatures cause it to lose its delicate, crumbly flakiness and become dense and chalky.
• Wrapped tightly in parchment and stored in an airtight container at cool room temperature, halva keeps well for up to 2 weeks.
• For a chocolate variation, sift 2 tablespoons of unsweetened cocoa powder into the tahini before adding the syrup.
• Lightly oiling your knife between cuts yields cleaner, neater squares without crumbling the edges.

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