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!
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.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
The texture was perfect, and the crunchy almonds made it all the better. Good recipe 👍