LebaneseMedium · Room Temp
Sesame Tahini Halva with Cinnamon
A classic Lebanese sweet made by slowly cooked tahini and sugar syrup, infused with warm cinnamon and finished with a pistachio garnish. Dense, aromatic, and melt-on-your-tongue tender.
Prep
10 min
Cook
20 min
Total
30 min
Method
1
Combine white sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely, about 2–3 minutes. Stop stirring and let the syrup reach a gentle simmer. Allow it to bubble softly for 3 minutes until it turns clear and slightly viscous. Remove from heat and stir in cinnamon; set aside.
2
Pour sesame oil into a wide, heavy-bottomed skillet or straight-sided sauté pan and place it over medium-low heat. Add tahini and stir continuously with a wooden spoon for 4–5 minutes, until the tahini darkens slightly and becomes fragrant and runny.
3
Very slowly pour the warm sugar syrup into the tahini while stirring constantly with the other hand. The mixture will bubble vigorously — this is normal. Reduce heat to low and continue stirring for 6–8 minutes, until the halva pulls away from the sides of the pan into a thick, smooth mass and starts to leave a trail when you drag the spoon.
4
Lightly grease a small loaf pan or 8-inch square pan with a drop of sesame oil. Transfer the hot halva into the pan using the wooden spoon, pressing firmly and smoothing the top with the back of a spoon or an offset spatula.
C
Nutri-Score
Fair balance
A–E · lower is better · score 9
Calories
533
per serving
High in sugar · 26gCalorie-dense · 533 kcalHigh in fibre · 7gLow salt · 40mg
Protein
12g
Carbs
41g
Fat
40g
Sat. fat
5g
Fiber
7g
Sugar
26g
Sodium
40mg
Dairy FreeGluten FreeTree NutsDiabetes CautionHeart Disease Risk CautionWeight Loss AvoidHigh ProteinHigh Sugar WarningLow Fiber CautionLow Sodium
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
BCarbon
Tahini drives 64% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
8
Sweet
4
Salty
1
Sour
2
Bitter
3
Spicy
Textures
CrunchyDenseSmooth
Aromas
NuttyToastedWarm Spices
Kitchen Equipment
Primary Tool
Wide SkilletHeavy Bottomed Saute PanSkilletSmall SaucepanMeasuring CupsMeasuring SpoonsWooden SpoonMixing BowlOffset Spatula
Safety & Storage
Cooking Temperature
Sugar syrup reaches near-boiling temperatures during cooking (approximately 235°F to 240°F / 118°C to 121°C). Do not touch the syrup or allow it to splash. The mixture produces vigorous bubbling when combined.
Handling
Use a long-handled wooden spoon when stirring the hot tahini-syrup mixture. The halva reaches temperatures that can cause severe burns if it contacts skin.
Cross Contamination
If preparing for individuals with sesame or tree nut allergies, thoroughly clean all utensils, cookware, and surfaces that contacted the ingredients.
Allergen Warning
This recipe contains sesame and tree nuts (pistachios). Both are among the most common causes of severe allergic reactions. Clearly label finished halva for serving or gifting.
High Risk Population
Sesame allergies can cause anaphylaxis in sensitive individuals. Individuals with tree nut allergies should avoid this dish entirely.
Storage
Store finished halva in an airtight container at room temperature. Separate layers with parchment paper to prevent sticking.
Shelf Life
Halva maintains best quality for up to 2 weeks when stored properly at room temperature. Discard if you notice any changes in texture, color, or odor.
Equipment Safety
Use a heavy-bottomed pan for cooking to ensure even heat distribution and reduce risk of scorching or sudden boiling over.
Cross Contamination Prevention
After handling tree nuts (pistachios) and sesame ingredients, wash hands thoroughly with soap for 20+ seconds. Clean all surfaces, utensils, and storage containers with hot soapy water followed by sanitizing solution before preparing food for allergen-sensitive individuals.
Pro Tips
Technique
The moment you add the syrup, the tahini will protest with vigorous bubbling — this is the halva's way of welcoming it. Keep your hand steady and your wooden spoon moving in long, confident strokes. The halva is ready when it peels away from the pan's sides like dough, leaving a clean trail where your spoon passed.
Substitution
If Aleppo pistachios are available, they lend a gentle peppery finish that complements the cinnamon beautifully. Otherwise, any raw, unsalted pistachio will add that necessary crunch against the melt-in-your-mouth halva.
From the chef
Halva is a study in technique: tahini warmed in sesame oil until it turns fragrant, then brought together with hot sugar syrup poured in slowly while you stir without stopping. The mixture seizes before it smooths, thickens before it pulls away from the pan — and when it does, you press it into a mold immediately. Cinnamon folds in for warmth, pistachios and sesame seeds are pressed into the surface before it sets. The result is dense and yielding at once, nutty and aromatic, with a texture that dissolves cleanly. Cut it into diamonds and serve it with coffee.
TagsHalvaTahiniCinnamonPistachioNo BakeMake AheadVegetarianDairy FreeTraditional
AllergensSesameTree Nuts
Source: generated · June 12, 2026