Have you ever tasted a dish and it immediately threw you back to the place where you ate it for the first time? This is exactly what happens to me whenever I eat pistachio halva. I will always remember the great time my wife and I had in Jerusalem by biting a piece of the delicacy.
My wife and I recently made a trip to Israel. We visited the bustling city of Jerusalem and explored the tight cobbled streets which were full of activity and sound. We ventured around the market, marveling at all the unique sights our eyes were able to take in. As we were making our way down the street, we happened upon a charming little shop run by a young Arab gentleman. He had set up an outdoor table where he was giving away samples of his delightful pistachio halva. That was an invitation that proved impossible to resist!
My wife and I, as major foodies, simply couldn’t resist a taste of the Halva. The delightful combination of sweetness and nuttiness it possessed was combined with a creamy yet crumbly texture. As a result, that was an experience that was utterly satisfying. We were both instantly intrigued and decided to buy some of the items to take home with us. Something immediately captivating had drawn our attention; we simply couldn’t resist.
As we conversed with the young man and savored the halva, it was clear a demonstration or protest was taking place nearby. The joyousness of the market stood in sharp contrast to the fervor and haste of the demonstration. It was a bizarre juxtaposition. We asked the man if he knew what was going on. He replied that it was a protest against the ongoing conflict in the region.
As we were making our way out, I pleaded with him to provide me with the recipe for halva. We had both relished its exquisite taste and wished to be able to recreate it at home. To my amazement, he was willing to provide me with the instructions and I hastily wrote it down on a scrap of paper.
Pistachio halva calls for tahini, kosher salt, granulated sugar, water, vanilla bean or vanilla extract, toasted pistachios, and cardamom.
Halva is a deliciously indulgent treat, and making it isn’t overly complicated; however, it can be a bit tricky. Perfecting the recipe for this delicious treat requires practice and a bit of patience. Blending tahini and roasted pistachios to perfection, with some sugar and cardamom creates an irresistible flavor, which are the two key ingredients in this recipe. This mixture yields a unique flavor unlike any other. Heating and stirring the mixture, until it achieves smoothness and creaminess results in a delicate texture.
Pistachio halva is a sweet and nutty dessert that you can serve with the followings:
- Fresh fruits like strawberries, raspberries, or figs can be served alongside pistachio halva. The tartness of the fruits will help balance the sweetness of the halva.
- A cup of hot tea or coffee can be a great accompaniment to pistachio halva. The nutty and sweet flavors of the halva can be complemented by a warm beverage.
- A dollop of whipped cream or Greek yogurt can be a great addition to pistachio halva. The creaminess of the whipped cream or yogurt can help balance out the denseness of the halva.
- Some people like to serve halva with a drizzle of honey or a sprinkle of cinnamon. These flavors can enhance the sweetness and aroma of the halva.
- Another idea is to serve pistachio halva with crackers or bread. The combination of the nutty, sweet halva with the savory flavor of crackers or bread can be a unique and delicious experience.
To sum up, that day in the market in Jerusalem was a wonderful experience. During our visit, we had the opportunity to indulge in the city’s unique flavors and culture. We also met a wonderful and resilient young man who taught us his fascinating recipe for pistachio halva, which my wife and I enjoyed. The demonstration served as the perfect setting to emphasize how even the simplest of pleasures, such as halva, are truly invaluable and make life meaningful despite occurring within a chaotic and contentious atmosphere.
Here is an easy-to-follow recipe for a delicious pistachio halva that I discovered during a trip to Jerusalem:
Ingredients:
- 1 1/2 cups of tahini
- 3/4 tsp. kosher salt
- 1 1/2 cups of granulated sugar
- 1/3 cup of water
- 1/2 vanilla bean (or 1 tsp pure vanilla extract)
- 3/4 cup of toasted pistachios
- 1/2 tsp. cardamom
How to make pistachio halva?
- Line an 8” x 8” pan with parchment paper. Take a large bowl and blend together the tahini and salt. Then add cardamom, placing a kitchen towel underneath the bowl as support while mixing.
- In a medium pot, combine sugar, water, and the seeds of a vanilla bean over medium heat. If using vanilla extract instead, stir it into the tahini mixture before simmering. Raise the temperature of the blend to 245°F, paying caution not to agitate it. Wet a pastry brush and use it for swabbing the sides of the pot in order to ward off the crystallization of sugar during this process.
- Combining the syrup and tahini, pour it slowly into the mixture as you stir, then fold in half a cup of pistachios. The halva is complete when it thickens adequately – take care not to over-mix for the sake of avoiding a too-crumbly texture.
- After mixing the ingredients together fully, pour the mixture into a prepared pan and evenly spread across the surface. With 1/4 cup pistachios, scatter those along the top of the mix before pressing them into place. Allow to cool to room temperature then refrigerate for around 3 hours until chilled before serving.
Overall, this recipe for pistachio halva is a delicious treat that is easy to make at home and can be enjoyed on any occasion. The perfect balance of sweetness, nuttiness, creamy and crumbly texture, it is a must-try recipe for any halva lover.
