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Black-and-White Tahini Halvah: Tahini Dessert

https://pixabay.com/en/chocolate-nut-chocolate-sweet-3012752/

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.