Nistisima
By Georgina Hayden
About the recipe
If you visit a Greek Orthodox person’s home during Lent, you’re almost certain to find a slab of tahini halva on the counter, ready to slice whenever a sugar hit is needed. I love all the flavour combinations: straight-up sesame, or with chocolate, but pistachio is my absolute favourite. You don’t have to add cardamom to it, most people don’t, but this is my nod to the vast amount of varying sweets named halva – it is a term that spreads from Eastern Europe, through the Middle East and over to western Asia, where the Indian cardamom-laced versions are some of my all-time favourite foods.
Recipe From
Olive oil
50g pistachios
8 cardamom pods
250g tahini
½ teaspoon good-quality vanilla extract
½ teaspoon fine sea salt
230g caster sugar
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