Both types of tahini should be roughly the same consistency for this black-and-white tahini halvah recipe ideally pretty loose and pourable. Hence, it makes it easy to marble them.
Have This!
- Nonstick vegetable oil spray
- Half cup white tahini
- One teaspoon kosher salt
- One-third cups sugar
- Half cup black tahini
Do This!
- Lightly coat an 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving a 2″ overhang on long sides.
- Place a sheet of parchment paper on work surface and lightly coat with nonstick spray. Beat white tahini and half tsp.
- Salt in the bowl of a stand mixer fitted with the paddle attachment on low speed just until smooth.
- Place cup sugar in a small saucepan and remaining ⅔ cup sugar in another small saucepan.
- Add ¼ cup water to each saucepan and set both saucepans over low heat.
- Cook, stirring with a rubber spatula to dissolve, about four minutes.
- Keep one saucepan over low and increase heat to medium-high for other saucepan and fit with thermometer.
- Cook syrup, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals
- Beat just until halvah comes together in a smooth mass, less than a minute.
- Scrape onto prepared parchment and flatten with spatula until ¾” thick.
- Invert a medium bowl over halvah to keep warm.
- Rinse any hardened sugar off thermometer; clip to second saucepan.
- Increase heat to medium-high and cook syrup, brushing down sides of saucepan with wet pastry brush, until thermometer registers 248°, about 4 minutes.
- While the syrup is cooking, briefly beat black tahini and remaining ½ tsp. salt in the same bowl of stand mixer until smooth.
- Stream in syrup and mix just until halvah comes together in a smooth mass.
- Uncover white halvah and scrape black halvah on top.
- Flatten to about the same shape as the white halvah.
- Using the sides of the parchment to lift edges, fold stacked halvah in half and flatten slightly.
- Repeat folding and flattening motions five times, rotating halvah as you work, to create a marbled effect.
- Press into prepared pan.
- Fold sides of parchment paper over top of halvah and let cool, at least three hours.