Middle Eastern Semolina Halva Bars with Sesame Seeds and Pistachios

Name: Middle Eastern Semolina Halva Bars with Sesame Seeds and Pistachios
Prep time: 20 min
Cook time: 30 min
Yield: 16

middle-eastern halva semolina sesame pistachios bars traditional sweet-treats nutty unique-desserts

Desserts

Traditional Middle Eastern halva transformed into easy-to-serve bars featuring toasted semolina, fragrant tahini, and crunchy pistachios - a uniquely delicious dessert with exotic flavors.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 30

Ingredients

200g1 1/4 cups fine semolina
100g7 tbsp unsalted butter
120g1/2 cup tahini (sesame paste)
300ml1 1/4 cups whole milk
150g3/4 cup granulated sugar
3 tbsp3 tbsp honey
1 tsp1 tsp vanilla extract
1 tsp1 tsp orange zest
1/2 tsp1/2 tsp ground cardamom
1/4 tsp1/4 tsp salt
80g2/3 cup shelled pistachios, roughly chopped
3 tbsp3 tbsp sesame seeds, toasted
2 tbsp2 tbsp powdered sugar for dusting

Instructions

Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
In a large heavy-bottomed saucepan, melt 100g7 tbsp unsalted butter over medium heat. Add 200g1 1/4 cups fine semolina and cook, stirring constantly, for 8-10 minutes until golden and fragrant.
In a separate saucepan, combine 300ml1 1/4 cups whole milk, 150g3/4 cup granulated sugar, 3 tbsp3 tbsp honey, 1 tsp1 tsp vanilla extract, 1 tsp1 tsp orange zest, 1/2 tsp1/2 tsp ground cardamom, and 1/4 tsp1/4 tsp salt. Heat until just simmering and sugar dissolves.
Gradually add the hot milk mixture to the toasted semolina, stirring constantly to prevent lumps. The mixture will bubble vigorously.
Reduce heat to low and cook, stirring constantly, for 8-10 minutes until mixture thickens significantly and pulls away from the sides of the pan.
Remove from heat and immediately stir in 120g1/2 cup tahini (sesame paste) until well combined. The mixture should be smooth and hold together when stirred.
Fold in half of the 80g2/3 cup shelled pistachios and 3 tbsp3 tbsp sesame seeds, reserving the rest for topping.
Press the mixture evenly into the prepared pan using a spatula or the back of a spoon. Sprinkle remaining pistachios and sesame seeds over the top, pressing gently to adhere.
Cool completely at room temperature for at least 2 hours, then refrigerate for 2 hours until firm.
Using the parchment overhang, lift from pan and cut into 16 squares. Dust lightly with 2 tbsp2 tbsp powdered sugar for dusting before serving.

Ingredients

id: semolina metric: 200g imperial: 1 1/4 cups name: fine semolina
id: butter metric: 100g imperial: 7 tbsp name: unsalted butter
id: tahini metric: 120g imperial: 1/2 cup name: tahini (sesame paste)
id: milk metric: 300ml imperial: 1 1/4 cups name: whole milk
id: granulated_sugar metric: 150g imperial: 3/4 cup name: granulated sugar
id: honey metric: 3 tbsp imperial: 3 tbsp name: honey
id: vanilla_extract metric: 1 tsp imperial: 1 tsp name: vanilla extract
id: orange_zest metric: 1 tsp imperial: 1 tsp name: orange zest
id: ground_cardamom metric: 1/2 tsp imperial: 1/2 tsp name: ground cardamom
id: salt metric: 1/4 tsp imperial: 1/4 tsp name: salt
id: pistachios metric: 80g imperial: 2/3 cup name: shelled pistachios, roughly chopped
id: sesame_seeds metric: 3 tbsp imperial: 3 tbsp name: sesame seeds, toasted
id: powdered_sugar metric: 2 tbsp imperial: 2 tbsp name: powdered sugar for dusting

Instructions

Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
In a large heavy-bottomed saucepan, melt {butter} over medium heat. Add {semolina} and cook, stirring constantly, for 8-10 minutes until golden and fragrant.
In a separate saucepan, combine {milk}, {granulated_sugar}, {honey}, {vanilla_extract}, {orange_zest}, {ground_cardamom}, and {salt}. Heat until just simmering and sugar dissolves.
Gradually add the hot milk mixture to the toasted semolina, stirring constantly to prevent lumps. The mixture will bubble vigorously.
Reduce heat to low and cook, stirring constantly, for 8-10 minutes until mixture thickens significantly and pulls away from the sides of the pan.
Remove from heat and immediately stir in {tahini} until well combined. The mixture should be smooth and hold together when stirred.
Fold in half of the {pistachios} and {sesame_seeds}, reserving the rest for topping.
Press the mixture evenly into the prepared pan using a spatula or the back of a spoon. Sprinkle remaining pistachios and sesame seeds over the top, pressing gently to adhere.
Cool completely at room temperature for at least 2 hours, then refrigerate for 2 hours until firm.
Using the parchment overhang, lift from pan and cut into 16 squares. Dust lightly with {powdered_sugar} before serving.

Tips

Semolina Toasting: Toast the semolina until it smells nutty and turns golden. This step is crucial for developing the characteristic halva flavor.

Consistency Check: The mixture is ready when it pulls away from the sides and forms a ball when stirred. If too wet, cook a bit longer; if too dry, add a splash of milk.

Tahini Quality: Use high-quality tahini for the best flavor. Stir the tahini well before measuring as it tends to separate.

Storage: Store covered at room temperature for 3 days or refrigerated for up to 1 week. The texture is best at room temperature.

Serving Suggestions: Serve with Turkish coffee or mint tea. These bars are quite rich, so small portions are perfect.

Variations: Substitute pistachios with almonds or walnuts, or add a pinch of rose water for a floral note typical in Middle Eastern sweets.