Helwa Tat Tork
Dive into the exquisite sweetness of *Helwa Tat Tork*, a traditional Middle Eastern sesame halva that melts in your mouth with its rich, nutty flavor and velvety texture. Crafted from simple ingredients like creamy tahini, caramelized sugar syrup, and a hint of vanilla, this no-bake dessert is surprisingly easy to make yet irresistibly indulgent. The recipe combines precision with simplicity, guiding you through the key steps of achieving the perfect soft-ball stage for the sugar syrup and blending it seamlessly with warmed tahini. Elevate your Halwa with a sprinkle of vibrant chopped pistachios for added crunch and elegance. Ready in under 30 minutes and perfect for sharing, this delicately sweet treat is ideal for festive gatherings, as a teatime snack, or as a unique homemade edible gift. Keep it fresh in an airtight container to enjoy its delectable goodness for days. Keywords: Middle Eastern dessert, tahini halva, homemade halva, sesame candy recipe, Helwa Tat Tork.
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Recipe Information
Ingredients
- 200 grams Tahini (sesame paste)
- 150 grams Granulated sugar
- 50 milliliters Water
- 1 teaspoon Lemon juice
- 1 teaspoon Vanilla extract
- 25 grams Chopped pistachios (optional, for garnish)
Instructions
Line a small loaf pan or container with parchment paper to prevent sticking. Set it aside.
In a medium saucepan, combine the granulated sugar, water, and lemon juice. Stir gently to dissolve the sugar.
Heat the sugar mixture over medium heat, without stirring, until it reaches 118°C (244°F) on a candy thermometer (soft-ball stage). This process takes approximately 8-10 minutes. Be careful to monitor the temperature closely to avoid burning.
While the sugar syrup is cooking, place the tahini in a medium mixing bowl and warm it slightly in the microwave (for 10-15 seconds) or over a bain-marie. This will make it easier to mix.
Once the sugar syrup reaches the desired temperature, remove it from the heat and quickly pour it in a thin, steady stream into the tahini while stirring constantly with a wooden spoon or heat-resistant spatula.
Add the vanilla extract and continue mixing until the mixture thickens and starts to pull away from the sides of the bowl. Work quickly, as the halva will set as it cools.
Immediately transfer the mixture into the prepared loaf pan and press it down evenly using the back of a spoon or your hands (dampen your hands slightly with water to prevent sticking).
If desired, sprinkle the top with chopped pistachios and gently press them into the surface.
Let the halva cool at room temperature for 1-2 hours or until fully set. Once firm, remove it from the pan using the parchment paper and slice it into pieces.
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for longer shelf life.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 153.8 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 884 mg | 68% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
