Friday 21 July 2017

Indy Power: A slice of perfection pistachio

 

Pistachio Halva
Pistachio Halva

Indy Power

Have yourself a sweet slice of halva, a nutty treat from the Middle East that's easy to make at home.

Pistachio Halva

I first had halva in Chelsea  Market in New York. The  second that I saw it, I knew I would love it - sweet tahini  goodness with added nuts or chocolate... how could I not? It's the most simple treat and, in my opinion, pretty impossible to beat.

Gluten-free, dairy-free, vegan & paleo

Ingredients

85g pistachios

270g light tahini

125ml maple syrup

Method

Preheat the oven to 180°C/350F/gas mark 4.When it's hot, add the pistachios to a roasting tray and roast for about 8 minutes until they are golden.

Add the maple syrup to a medium saucepan on high heat. Bring it to a boil and let it bubble vigorously for 2-3 minutes.

Remove it from the heat and whisk in the tahini until smooth and stiff.

Roughly chop the pistachios and stir them into the mixture.

Line a small baking tin with parchment paper and spread the mixture out evenly.

Pop it in the freezer for about 3 hours to set. Then chop and serve.

WHY HALVA IS HEAVENLY

Halva is a traditional Middle Eastern dessert that’s made two ways, either flour-based or nut butter-based. Typically, the nut butter used is a sesame paste, like in my recipe, which gives a kind of dry, crumbly, fudge-type texture and an amazing flavour. Pistachio is a classic addition, as are other nuts or chocolate. I love it on its own but it’s a great addition to other desserts too — try flaking some over a scoop of vanilla ice-cream or crumble it into brownie batter before baking. If you’re feeling a little lazier, simply have some with a good cup of coffee.

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