5-Ingredient Matcha Halva (Printable version)

A modern fusion twist on the classic Middle Eastern treat, blending nutty tahini with earthy matcha green tea for a delicate, melt-in-your-mouth confection.

# Ingredient list:

→ Base

01 - 1 cup (250 g) well-stirred unsweetened tahini
02 - ½ cup (100 g) granulated sugar

→ Flavor

03 - 2 teaspoons culinary grade matcha green tea powder

→ Syrup

04 - ⅓ cup (80 ml) water

→ Finish

05 - Pinch of fine sea salt

# Directions:

01 - Line an 8x4 inch loaf pan with parchment paper, allowing overhang on all sides for easy removal.
02 - Combine sugar and water in a medium saucepan over medium heat. Stir constantly until sugar completely dissolves. Bring to a gentle boil and cook without stirring until thermometer reaches 245°F (soft ball stage).
03 - In a mixing bowl, whisk tahini, matcha powder, and salt until completely smooth and uniform in color.
04 - Immediately pour hot syrup into tahini mixture. Stir vigorously with wooden spoon for 20-30 seconds until mixture thickens, appears matte, and begins pulling away from sides of bowl.
05 - Quickly scrape mixture into prepared pan. Smooth top with spatula or back of spoon.
06 - Let cool at room temperature for 10 minutes, then refrigerate for at least 1 hour until firm and set.
07 - Lift halva from pan using parchment overhang. Cut into squares and serve immediately or store refrigerated.

# Expert Tips:

01 -
  • The texture is absolutely dreamy, like fudge that dissolves on your tongue
  • Five ingredients create something that feels fancy and special
  • You get that perfect balance of bitter matcha and creamy tahini without any dairy
02 -
  • The stirring window is tiny. Once that mixture starts thickening, you have maybe 30 seconds before it sets completely.
  • If your syrup temperature is too low, the halva will be sticky and soft. Too high, and it will be crumbly and dry.
03 -
  • Room temperature tahini incorporates much more smoothly than cold from the fridge
  • Have your pan ready before you start — you cannot pause once the syrup hits the tahini

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