Helwa Tat Tork Halva
Delight your taste buds with the rich, nutty simplicity of Helwa Tat Tork Halva, a traditional Middle Eastern dessert bursting with the earthy flavor of tahini and a hint of vanilla sweetness. This no-bake confection combines a velvety tahini base with a perfectly cooked sugar syrup to create a uniquely crumbly yet melt-in-your-mouth texture. For added indulgence, a sprinkle of chopped nuts like pistachios, almonds, or walnuts adds delightful crunch and visual appeal. Ready in just 25 minutes of active prep and cook time, this halva recipe is an effortless way to bring authentic Middle Eastern flavors to your table. Perfect for gifting, special occasions, or as a sweet treat to savor alongside coffee or tea, this homemade halva is sure to impress.
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Recipe Information
Ingredients
- 200 grams Sugar
- 80 milliliters Water
- 1 teaspoon Lemon juice
- 1 teaspoon Vanilla extract
- 250 grams Tahini (sesame paste)
- 50 grams Chopped nuts (pistachios, almonds, or walnuts; optional)
Instructions
In a medium-sized saucepan, combine the sugar, water, and lemon juice.
Place the saucepan over medium heat and stir until the sugar dissolves completely.
Allow the mixture to boil gently without stirring for about 8-10 minutes, or until it reaches approximately 115°C (239°F) on a candy thermometer. This is the 'soft ball' stage.
While the syrup is cooking, warm the tahini in a separate saucepan over low heat, stirring gently to loosen its consistency, but do not let it boil.
Once the syrup reaches the correct temperature, remove it from the heat and add the vanilla extract. Stir to combine.
Pour the hot syrup into the warmed tahini in a thin stream while stirring continuously with a wooden spoon or spatula. Stir quickly but carefully to ensure the mixture combines smoothly.
If using chopped nuts, fold them into the mixture at this stage.
Immediately pour the halva mixture into a parchment-lined loaf pan or square dish. Smooth the surface with a spatula.
Let the halva cool to room temperature and then refrigerate for 3-4 hours, or until fully set.
Once set, slice the helwa tat-tork into squares or desired shapes to serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
Nutrition Facts
Calories |
2607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 264.3 g | 96% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 204.1 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1123 mg | 86% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1409 mg | 30% | |
*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.
