Pistachio Orange Blossom Halva is a modern take on a classic Middle Eastern sweet. Traditionally enjoyed during Lent or as a simple everyday treat, halva is known for its rich sesame flavor and crumbly texture. This version, however, is softer, slightly fudgy, and much more delicate thanks to two key ingredients: pure tahini and a precisely cooked sugar syrup.

The nutty depth of sesame blends beautifully with the crunch of pistachios, while a touch of orange blossom water adds a floral, aromatic note that elevates the entire dessert. This halva is perfect for slicing, serving with tea, crumbling over yogurt, or gifting during holidays.

Ingredients

For the Halva Base

• 1 ½ cups tahini
• 1 ½ cups sugar
• ½ cup water
• Pinch of salt

Flavor & Texture Add-Ins

• ¾ cup chopped pistachios (½ cup mixed in, ¼ cup for topping)
• 1 teaspoon orange blossom water (optional but recommended)

Equipment Needed

• Medium saucepan
• Heat-proof mixing bowl
• Candy thermometer (optional but helpful)
• Small loaf pan
• Parchment paper
• Nonstick spray

Step-by-Step Instructions

1. Prepare the Pan

Line a small loaf pan with parchment paper, leaving enough overhang on the sides to easily lift the halva later. Lightly spray the inside with nonstick spray.

2. Mix the Tahini Base

In a heat-proof bowl, add the tahini, pinch of salt, and ½ cup of the chopped pistachios. Mix until smooth and set aside.

3. Cook the Sugar Syrup

In a saucepan, combine the sugar, water, and orange blossom water.
Heat over medium-high until the mixture begins to boil. Stir just until the sugar dissolves and the liquid turns clear.

Continue cooking until the syrup reaches 240°F (115°C).
If you don’t have a thermometer, watch for uniform bubbles rising steadily—this indicates the correct stage.

4. Combine Syrup with Tahini

Once the syrup reaches temperature, immediately remove it from heat.
Slowly pour it into the tahini mixture while stirring constantly.

Keep mixing until the mixture thickens, looks slightly grainy, and begins pulling away from the sides of the bowl. This transformation is what creates halva’s unique texture.

5. Transfer to the Pan

Pour the thick mixture into the prepared loaf pan.
Smooth the top with a spatula and sprinkle the remaining pistachios over the surface.
Tap the pan gently on the counter to release any air pockets.

6. Chill Until Firm

Refrigerate the halva for at least 2 hours, preferably overnight, until it becomes firm enough to slice.

7. Slice and Serve

Lift the halva out of the pan using the parchment overhang.
Slice into rectangles, cubes, or wedges — or crumble it over other dishes.

Serving Suggestions

• Serve with mint tea or black coffee.
• Crumble over yogurt or vanilla ice cream.
• Mix chunks into cookie dough or brownies.
• Enjoy as a sweet snack during the day.

Storage

• Refrigerator: up to 3 months in an airtight container.
• Freezer: up to 1 year.
• Keeps best in a cool, dry environment away from sunlight.

Why This Recipe Works

• Uses pure tahini and sugar syrup, giving a smooth, creamy, fudge-like texture.
• Pistachios add crunch and depth.
• Orange blossom water brings a delicate floral aroma characteristic of Middle Eastern desserts.
• Simple to prepare, highly customizable, and much more flavorful than most store-bought versions.