Traditional tahini halva is made by combining roasted sesame paste with sugar syrup and kneading it until it develops a fibrous texture. This dessert can be made plain or with cocoa and is known for its long shelf life.
Bring the sugar, water, and lemon juice to a boil over medium heat. Cook for 10–12 minutes, until the syrup reaches the thread stage. A drop of syrup should form a firm thread when dropped into cold water.
Warm the tahini gently in a separate pot over low heat.
Slowly pour the hot syrup into the warmed tahini, stirring quickly. The mixture will thicken and begin to turn white; work quickly.
Stir in the pistachios or almonds, pour the mixture into a mold, and let it rest at room temperature for at least 3 hours.
Cut into slices and serve.
Store in a covered container at room temperature for up to 3 weeks; keep it in a cool, dry place.
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