Assyrian Dishes © ALL RIGHTS RESERVED. 

1 cup Sugar

1/2 cup Water

2 cups Tahini Paste

1/2 cup Pistachios

1 teaspoon Vanilla Essence

Extra Pistachios

Directions

• ​Pour the tahini paste in a saucepan
  
• Heat on low heat & add the vanilla essence
  
• Stir together
  
• In a separate saucepan add the sugar & water
  
• Stir & bring to a boil on high heat
  
• Boil to 240F or 115C
  
• Mix together the warm tahini & sugar syrup
  
• Stir together
  
• Add the pistachios & stir together
  
• Stir until a thick consistency
  
• In a small baking loaf pan, place some parchment paper
  
• Place the extra pistachios at the bottom of the pan
  
• Add the halawa in the pan
  
• Pack it down with the back of a spoon
  
• Add the rest of the halawa
  
• Pack it down & refrigerate overnight
  
• Next day, take off the parchment paper & FLIP!
  

Ingredients

Halawa