Halva

• servings: Makes 36 squares
• total time: 2.5 hr

Ingredients

50g pistachios, roasted (see page 20) and roughly chopped

1 tbsp dried rose petals

200g tahini paste

300g granulated sugar

100g ml water

Directions

Line a small (roughly 6 inch x 6 inch) plastic container or shallow square baking tin with baking parchment and sprinkle with the chopped pistachios and the rose petals.

Fill a large bowl (or part-fill the sink) with cold water, ready to chill the sugar syrup pan when it comes off the heat.

Place the tahini paste in a small saucepan and set on a low heat. Stir constantly while the tahini thins and becomes shinier.

Once it feels quite warm when tested against your lip, remove from the heat. Leave in the pan to keep warm.

Put the sugar in a separate pan, pour in the water around the sides and mix lightly to create a damp paste.

Moisten your finger or a brush with some water and run it around the sides of the pan to clean away any sugar crystals.

Place on a high heat and bring to the boil, then cook for 5 minutes or, if you have a sugar thermometer, until the mixture reaches "soft-ball" stage (244°F).

Take the pan off the heat and plunge it into the bowl of water (or half-filled sink) to cool it rapidly from outside. Don't let the water overflow into the sugar syrup.

Transfer the warm tahini to a wide bowl and stir with a spatula.

Slowly pour in the sugar syrup, stirring all the time. The halva will start to thicken immediately and will continue to do so as it cools. Keep stirring and when it gets really thick, get rid of the spatula, put on some disposable gloves (if you have any) and use your hands to mix and knead the halva as you would dough.

Once it is as thick as marzipan, transfer to the lined container or tin containing the pistachios and roses. Press down to flatten, then cover and place in the fridge to cool for at least 2 hours before cutting into 36 small squares (about 1 inch x 1 inch).

Notes

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer