Halva (Helwa Tat-tork)
The Maltese name for halva translates to ‘Turk’s sweet’. Found in many Middle Eastern countries, halva is loved in Malta too. I’m curious as to why tahini hasn’t made its way into savoury recipes, as it’s readily available, but regardless, the sweet is here to stay. The tahini confection is commonly made with almonds, but since discovering that some pecan trees grow on Malta, I’ve been using those instead with great results. They toast lightly under the molten heat of the halva, and are less dense than almonds. I love this halva’s citrus flavour with both orange-blossom water and zest. If you are not a fan of this flavour, this recipe might just convert you!
Ingredients 7
260 g tahini (hulled tahini), light (hulled)
1 tsp natural vanilla extract
1 tsp orange-blossom water
1 orange zest, finely grated
80 g pecans, roughly chopped
200 g sugar
180 ml water
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Method 4
Line a small loaf (bar) tin with baking paper. Warm the in a medium saucepan over the lowest heat until tepid, then stir in the , , and and remove from the heat.
Meanwhile, heat the and in a small saucepan over a low heat. The sugar will dissolve, then the syrup will come to the boil (resist stirring once it starts simmering). Cook until it reaches 140°C (285°F) on a sugar thermometer. The syrup should remain clear without any caramelising, and there should be so many bubbles you can no longer see liquid.
As soon as the syrup is cooked, pour it into the warm mixture and stir quickly until blended, then immediately scrape into the tin. Before long it will harden into a grainy confection. Leave to cool for at least 1 hour.
Cut the into small squares. Halva can be stored for weeks in an airtight container.
Simon Bajada's tips
Halva can be stored for weeks in an airtight container.
