Maltese Halva - Helva Tat-Torkk

See: My Kitchen - Traditional Maltese Ice-Cream - Halva - Lilikoi Butter - Macadamia Nut Brittle

Maltese Halva is a traditional sweet with roots in Middle Eastern and Mediterranean cuisine, adopted and loved in Malta. It is dense, crumbly, sweet, and made mainly from sesame paste (tahini) and sugar, sometimes flavored with vanilla or citrus.

Here's a traditional-style recipe:

Ingredients:

1 cup tahini (sesame paste)
1 cup granulated sugar
¼ cup water
1 tsp vanilla extract (optional)
A pinch of salt
½ cup chopped almonds or pistachios (optional)

Instructions:

Prepare the mold:
- Line a loaf tin or small dish with parchment paper or lightly grease it.
- You can sprinkle some chopped nuts on the bottom if desired.
Make the sugar syrup:
- In a saucepan, combine the sugar and water.
- Stir over medium heat until the sugar dissolves, then stop stirring.
- Allow the mixture to boil gently until it reaches the soft ball stage (about 115°C / 240°F).
  - To test without a thermometer, drop a small amount in cold water – it should form a soft, pliable ball.
Mix with tahini:ß
- Quickly remove the syrup from the heat and stir in vanilla extract and salt.
- Immediately pour the tahini into the hot syrup and stir vigorously with a wooden spoon or spatula.
- Mix just until combined and starting to stiffen. Do not overmix — the grainy texture is part of its charm.
Pour and press:
- Quickly transfer the mixture into the prepared mold.
- Press it down firmly and smooth the top.
- If using nuts, press some on top.
Cool and set:
- Let it cool completely at room temperature.
- Once firm (about 1–2 hours), remove from mold and slice.

Storage:

Store in an airtight container at room temperature for up to 2 weeks.
It can be refrigerated if preferred firmer, but may dry slightly.

Notes:

This is a no-bake sweet.
Variations include adding cocoa powder, orange zest, or rose water.
In Malta, it’s often sliced thinly and served with coffee or tea.