Macedonian Halva

Name: Macedonian Halva
Cuisine: Cypriot
Ingredients: 1 large package (700g) unmixed tahini; 2 sachets vanilla; 2 cups sugar; 2 tablespoons glucose syrup; 2/3 cup pistachios (Aegina nuts) toasted, or other nuts, chocolate, or whatever you like

Recipe by Giorgoula Christodoulou

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INGREDIENTS

1 large package (700g) unmixed tahini
2 sachets vanilla
2 cups sugar
2 tablespoons glucose syrup
2/3 cup pistachios (Aegina nuts) toasted, or other nuts, chocolate, or whatever you like

METHOD

In a glass bowl, place the tahini and vanilla. In a frying pan, place the sugar and glucose. Put it on the heat and boil until it caramelizes, about 10 minutes. Pour 1/3 of the caramel into the tahini and stir quickly and vigorously with a wooden spoon, bringing the bottom mixture upwards. Add the rest of the caramel mixture and stir in the same way.
If you have silicone gloves, place the mixture on your work surface and knead it like bread dough, meaning by folding the dough. Add 1/3 cup of coarsely ground toasted pistachios.
When the caramel is incorporated into the halva, fibers will form, which will dissolve with the moisture and leave a very nice flavor. Place the remaining pistachios (or whatever else you choose) at the bottom of a rectangular mold and place the halva on top. Press with a spoon to level the surface. Let it cool and set for 4-5 hours.