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Pistachio and cardamom halva
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Indulge in nutty tahini halva, a popular treat during Lent in Greek Orthodox homes. Enjoy the rich flavors of sesame, chocolate, or pistachio. Optional cardamom adds a unique twist to this diverse dessert found across Eastern Europe, the Middle East, and western Asia.
Ingredients:
  • Olive oil
  • 50 g pistachios
  • 8 cardamom pods
  • 250 g tahini
  • ½ teaspoon good-quality vanilla extract
  • ½ teaspoon fine sea salt
  • 230 g caster sugar
Instructions:
  • Grease a loaf tin with oil and line it with cling film, leaving some overhanging the edges. Roughly chop the pistachios and grind the cardamom seeds. Combine 30g chopped pistachios, ground cardamom seeds, tahini, vanilla, and sea salt in a large mixing bowl. Beat until smooth. In a saucepan, bring sugar and 75ml water to a gentle boil over medium heat without stirring until it forms a thick syrup, about 12–15 minutes or until it reaches 121°C. Quickly add the tahini mixture to the hot syrup, stirring to combine for about 30 seconds. Spoon the mixture into the lined tin, press remaining pistachios on top. Cool, cover with cling film, and set in the fridge overnight before serving.

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