Pistachio Tahini Halva

Pistachio Tahini Halva pinit

Pistachio Tahini Halva is one of the popular foods in the Levant, Egypt, Saudi Arabia and Morocco. As it’s made mainly from sesame tahini with pistachios, sugar and other ingredients that can’t be found in supermarkets so you can use vanilla instead.

It’s believed that halva belongs to the cuisine of the Levant and developed in its current form in the Ottoman era, which made some believe that it is of Turkish origin. Popular and upscale.
In each country, we find different recipes for the Levantine halva, while preserving the basic ingredients. The type of nuts varies between pistachios, almonds and pine nuts, and some types of dried fruits are added to them in some recipes.

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Pistachio Tahini Halva is one of the dishes present on the breakfast and dinner table in Arab countries and around the world, and there are various ways to make halva, the easiest of which is this recipe, which depends on only four ingredients, and the ingredients are sufficient to make approximately 400 grams of halva.

Pistachio Tahini Halva

Difficulty: Beginner Prep Time 20 min Rest Time 2 hour Total Time 2 hrs 20 mins Servings: 4 Calories: 272



  1. Halva dough

    In a large bowl pour the tahini, then pour in the powdered milk and powdered sugar, and stir the ingredients together well.

  2. After stirring, knead the ingredients a little by hand until they stick together.

  3. Put a quarter cup of grated pistachios on top of the halva mixture, and then knead it with your hands to get a homogeneous texture.

  4. Filling the halva

    Bring a medium-sized bowl and make sure that the bowl is completely dry of water, you can use an old halva box or a suitable plastic box.

  5. Pour the rest of the remaining pistachio nuts at the bottom of the bowl and spread them all over the floor of the can.

  6. Pour the halva paste over the pistachios and distribute it evenly.

  7. Sprinkle the rest of the pistachio nuts on the face of the bowl so that it is distributed over the entire face.

  8. After decorating the halva with pistachios, squeeze the halva with your hands a little.

  9. Presentation and Storage

    Cover the bowl and put the halva in the refrigerator for at least two hours.

  10. After two hours, the halva is ready to be eaten, and the halva can be served directly or stored for a longer time, and you can also add sesame oil on the face of the halva in the box, which makes it last longer and adds a stronger taste.

    Also, make sure to always use a dry spoon of water when taking from a can of halva.

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