Halva - tahini-based sesame sweet treat.

Other

Prepare the pan. Line an 8-inch square pan or a 9-inch by 4-inch loaf pan with parchment paper, ensuring a 2-inch overhang on the sides. Cut slits at each corner of the pan to help the parchment lay flat.

Season the tahini. In a large, heatproof bowl, combine the tahini, vanilla extract, and kosher salt. Stir well to combine.

Make the sugar syrup. Place sugar and water in a medium-sized pot over medium heat. Attach a candy thermometer to the pot. Stir the sugar initially to help it dissolve. Once it begins to simmer, stop stirring, but occasionally swirl the pan. Continue heating until the sugar reaches 250°F. A drop of this syrup into water should form a firm ball.

Mix the halva. Carefully stream the hot sugar syrup into the tahini mixture while stirring continuously until the mixture is fully combined and starts to pull away from the sides of the bowl. This will take less than a minute. Avoid over-mixing to prevent the mixture from becoming crumbly.

Mold the halva. Quickly transfer the mixture to the prepared pan, scraping the bowl with a heatproof spatula, and then pressing and spreading it evenly into the pan. Sprinkle with chopped pistachios, if using.

Chill and serve. Allow the halva to cool to room temperature, then cover tightly and refrigerate until fully set, about 3 hours. Once set, lift the halva out of the pan, peel away the parchment, and slice into pieces. Store in the refrigerator for up to 3 weeks.