Turkish Tahini Helva (Sesame Paste Dessert) Recipe
Turkish Tahini Helva is a traditional Middle Eastern dessert characterized by its rich, nutty flavor and crumbly, fudge-like texture. Made primarily from tahini (sesame paste), sugar, and water, this sweet treat is often garnished with pistachios for added crunch and flavor. It’s a simple, no-bake dessert that highlights the distinct taste of sesame and is perfect for serving with tea or coffee.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Base Ingredients
- 16 ounces tahini or sesame paste (about 1 3/4 cups)
- 1 pound sugar (about 2 1/4 cups)
- 1/2 cup water
Optional Garnish
- 1/2 cup shelled pistachios, chopped
- Cooking spray (to grease the pan)
Instructions
- Prepare the Pan: Lightly spray or grease a loaf pan or a similar mold with cooking spray to prevent the helva from sticking. Set aside.
- Combine Sugar and Water: In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally until the sugar is fully dissolved. Bring to a gentle boil and cook until the syrup reaches the soft ball stage (about 235°F / 113°C) or slightly thicker consistency. This will take around 10-15 minutes.
- Add Tahini: Remove the syrup from heat and immediately stir in the tahini or sesame paste. Mix thoroughly until the mixture is smooth and homogeneous.
- Incorporate Pistachios: If using, fold in the shelled pistachios evenly throughout the mixture.
- Pour and Set: Quickly pour the tahini mixture into the prepared loaf pan. Press down gently to level the surface and compact the helva.
- Cool and Firm Up: Allow the helva to cool to room temperature for about 1-2 hours and then refrigerate for at least 3 hours or until fully firm.
- Serve: Once set, cut the helva into slices or cubes and serve at room temperature. Enjoy this sweet, nutty dessert as is or with a cup of tea or coffee.
Notes
- Use good quality tahini for the best flavor and texture.
- The syrup stage is crucial for correct texture; use a candy thermometer to ensure accuracy.
- Helva can be stored in an airtight container in the refrigerator for up to one week.
- Optional pistachios add crunch and visual appeal but can be omitted or substituted with other nuts like walnuts or almonds.
- Tahini helva is traditionally served at room temperature for best flavor and texture.