Turkish Tahini Halva Recipe
Turkish Tahini Halva Recipe, known simply as tahin helvası is one of the most iconic and beloved sweets in Turkey and across the Middle East. With its crumbly yet melt-in-the-mouth texture, this sesame-based dessert has been enjoyed for centuries in Anatolia, the Balkans, Greece, and the Levant. Traditionally served at breakfasts, family gatherings, and religious celebrations, tahini halva symbolizes comfort, abundance, and hospitality in Turkish culture.
The beauty of tahini halva lies in its simplicity: sesame paste (tahini) and sugar syrup come together to form soft, rich blocks of flavor. Its deep, nutty aroma pairs beautifully with tea or coffee, and it can even be spread on warm bread for a nostalgic treat. Modern variations include cocoa, pistachio, vanilla, and walnut-filled versions, yet the classic plain halva remains the most culturally cherished.
This homemade version captures the essence of traditional tahini halva using straightforward stovetop techniques. While factory-made halva relies on specialized pulling machines, this easy recipe achieves a texture that is wonderfully close — soft, slightly crumbly, and deeply aromatic. For a truly authentic Turkish dessert experience, you can also enjoy it alongside traditional sweets such as Semolina Halva, creating a comforting dessert pairing.
Let’s make this nostalgic dessert that has sweetened Turkish tables for generations
Turkish Tahini Halva (Tahin Helvasi)
Ingredients
- 1 cup tahini
- 1 cup sugar
- 1/4 cup water
- 1/4 tsp vanilla extract optional
- 2 –3 tbsp chopped pistachios optional
- A pinch of salt
Instructions
- Stir tahini until fully smooth.
- Cook sugar and water until syrup reaches 115–118°C.
- Pour syrup into tahini while whisking quickly.
- Add pistachios if desired.
- Transfer into a container to set.
- Cool 2–3 hours and slice.
🍯 Ingredients (Mobile-Friendly Version)
1 cup tahini (tahin) — Smooth, high-quality sesame paste
1 cup granulated sugar
1/4 cup water
1/4 tsp vanilla extract (optional)
2–3 tbsp chopped pistachios (optional)
A pinch of salt — Enhances flavor balance
👨🍳 Preparation & Cooking Steps
Phase 1 — Prepare the Tahini Mixture
Stir the tahini in its jar to ensure it’s fully homogenized.
Add a pinch of salt and vanilla (optional).
Why it matters: Prevents separation and ensures smooth texture.
Phase 2 — Cook the Sugar Syrup
Combine sugar and water in a saucepan.
Cook until the syrup reaches 115–118°C.
Why it matters: Correct syrup temperature creates the crumbly halva structure.
Phase 3 — Combine & Shape
Slowly pour the hot syrup into the tahini while whisking.
Add pistachios if desired.
Transfer immediately into a parchment-lined container.
Why it matters: Halva sets quickly; smoothness depends on fast mixing.
Phase 4 — Rest & Slice
Cool for 2–3 hours at room temperature.
Slice and serve.
💡 Tips & Tricks
Use high-quality tahini for the best flavor.
Overcooked syrup = hard halva; undercooked syrup = oily halva.
Work fast — mixture solidifies quickly.
Add nuts last to prevent sinking.
Allow full resting time for best texture.
Store in an airtight container up to 2 weeks.
🍽️ Serving Suggestions (Corrected & Final)
Serve with hot Turkish tea or strong Turkish coffee.
Enjoy on warm toasted bread or fresh simit.
Pair with other Turkish desserts such as Semolina Halva for a traditional selection.
Serve after meals as a sweet, comforting finish.
Great for picnics, weekend brunches, or holiday gatherings.
❓ FAQ
1. Can I make halva without a thermometer?
Yes — cook syrup until it lightly coats a spoon and forms a soft ball in cold water.
2. Why did my halva become oily?
Either the syrup was undercooked or the tahini was not fully mixed.
3. Can I use brown sugar?
Yes, but the flavor becomes deeper and slightly caramel-like.
4. How long does homemade tahini halva last?
Up to 2–3 weeks in an airtight container.
5. Can I freeze halva?
Yes — freeze up to 3 months.
6. Can I add flavor variations?
Absolutely: cocoa, pistachio, walnut, vanilla, or coffee.
Note:
Use high-quality tahini. Do not overcook the syrup. Work quickly as halva sets fast.
