Prep 20 min - cook 20 min - serves 16
Turkish Sesame Halva Blocks
Tahini and cooked sugar folded just enough to leave the flaky strands that define a good halva.
Before you cook
The flakiness comes from under-mixing. Fold the syrup into the tahini only until the streaks are nearly gone, then stop.
Keep stirring past that point and the strands break down into a uniform, heavy fudge instead.
Method
Warm the tahini gently in a bowl set over hot water until loose.
Stir the salt and vanilla through the warmed tahini and set it aside.
Heat the sugar, water and honey in a heavy pan without stirring it.
Bring the syrup to 120C, brushing down any crystals on the sides.
Pour the hot syrup into the warm tahini in a thin, steady stream.
Fold with a spatula only until the pale streaks have almost disappeared.
Stop deliberately early, because over-mixing destroys the flaky strands.
Fold the pistachios through with two or three strokes at most.
Press into a lined tin without compacting it more than necessary.
Cool, then refrigerate overnight before cutting into blocks.
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