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15-oz. can sesame tahini
2 egg whites, beaten into stiff peaks
1 cup sliced unsalted pistachio nuts


2 cups sugar
1 cup water
2 teaspoons vanilla

Boil syrup ingredients until very thick, approximately 15-20 minutes. Cool slightly before using.

With an electric mixer, beat tahini until smooth and creamy and the oil is completely absorbed.

Gently fold in egg whites. Mixture will get stiff and pull away from bowl.

Slowly add 3/4 cup syrup.

Fold in the nuts, then stir in the remaining cup of syrup a little at a time.

Transfer mixture into a loaf pan. Cover and refrigerate for 3 days before unmolding.