Pistachio ginger halva
As part of our Ha’atzmaut celebration, we bring you a classic Middle Eastern confection. Most people think of tahini as a savory ingredient. It is used as a dip for kebabs, an ingredient in hummus, or a binder for sauces. But, halva is a time tested classic dessert. It is a rich and dense dessert. If you are not a big sesame fan, this may change your mind. Sweet and earthy, it has a fudge like consistency, but with a flavor and texture that is unique to the region. The addition of pistachio and ginger add a little zing and crunch. Try pistachio ginger halva with a nice mango Ice cream or sorbet and a salted caramel for an unusual take on a sundae.
Light, but filling, this makes a great snack any time. You can store it in the fridge for a couple of weeks. There are commercial halvas out there sold at room temperature. Most, tend to have a stale flavor IMHO. Making your own and keeping it refrigerated make this a special treat whenever you have a little sweet tooth.
Don’t confuse the dessert with the song, halva Shekerola. Although, listening to that while eating pistachio ginger halva may just bring you back to the holy land, if just for a few minutes.
Table of Contents
Pistachio ginger halva
Ingredients
- 1.5 Lb Tahini paste (well stirred)
- 1/4 tsp kosher salt
- 1/2 tsp vanilla extract
- 1 1/2 cup sugar
- 1/3 cup water
- 1 cup shelled pistachios
- 1/4 cup chopped candied ginger
Instructions
- Roast pistachios in a 350 degree oven for 8 to10 minutes. Allow to cool. Then chop them.
- Line a sheet pan with parchment paper. Be sure to line the sides to accommodate the halva
- Stir tahini, salt, ginger, vanilla, and 1/2 the pistachios together in a medium to large mixing bowl. It is best to use a wooden spoon for this.
- Put sugar and water in pot. Bring to a boil and stir occasionally. Using a candy thermometer, cook to 250 degrees. It will be like syrup.
- Immediately, drizzle the sugar syrup into the tahini mix. Don't over-work the mix or the halva will come out crumbly.
- Spread the mix evenly in the sheet pan. Press the remaining pistachios into the halva.
- Refrigerate for at least 2 hours. Use the parchment paper to gently remove from the pan. Cut and serve when it is solid.