5-Ingredient Matcha Halva (Printable)

Silky smooth tahini blended with vibrant matcha creates this delicate Middle Eastern sweet that melts beautifully on the tongue.

# What You'll Need:

→ Base

01 - 1 cup tahini, well-stirred and unsweetened
02 - ½ cup granulated sugar

→ Flavor

03 - 2 teaspoons culinary grade matcha green tea powder

→ Syrup

04 - ⅓ cup water

→ Finish

05 - Pinch of fine sea salt

# Directions:

01 - Line an 8x4 inch loaf pan with parchment paper, leaving overhang on sides for easy removal later.
02 - Combine sugar and water in a medium saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves. Bring to a gentle boil and cook without stirring until thermometer reaches 245°F (118°C), the soft ball stage.
03 - While syrup heats, whisk tahini, matcha powder, and sea salt in a mixing bowl until completely smooth and evenly colored.
04 - Immediately pour hot syrup into tahini mixture when it reaches temperature. Stir vigorously with a wooden spoon for 20-30 seconds until mixture thickens, appears matte, and begins pulling away from bowl sides.
05 - Quickly scrape mixture into prepared pan. Smooth top evenly with spatula or back of spoon.
06 - Let halva cool at room temperature for 10 minutes, then refrigerate for at least 1 hour until completely firm.
07 - Lift halva from pan using parchment overhang. Cut into squares or rectangles and serve immediately.

# Expert Tips:

01 -
  • The earthy matcha cuts through tahinis richness in the most elegant way
  • Only five ingredients and done in under fifteen active minutes
  • Keeps for weeks in the fridge, making it perfect for unexpected guests
02 -
  • The stirring step is where magic happens—under stir and it stays grainy, over stir and it seizes
  • Sugar temperature matters—too low and halva wont set, too high and it becomes hard as stone
  • Room temperature tahini blends easier than cold straight from the fridge
03 -
  • Toasting ¼ cup pistachios and folding them in right before pouring into the pan adds incredible crunch
  • If your halva turns out grainy, pulse it in a food processor with a teaspoon of melted coconut oil

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