Turkish · Dessert
Sohan Halwa-Style Turkish Pistachio Sohan
A dense, amber caramel-nut confection from Turkish and Persian confectionery traditions, built from slow-cooked honey, butter and semolina bound with toasted pistachio and almond, scented with saffron and cardamom, then pressed into a slab and cut into glossy, chewy squares.
$18
15 minsPrep
12 minsCook
147 minsTotal
MediumLevel
Nutrition per serving
265Calories
5gProtein
16.3gFat
27.7gCarbs
18.3gSugar
2.6gFiber
59mgSodium
19mgChol
5.6gSat Fat
215mgPotassium
35mgCalcium
1mgIron
0mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Beer (Efes)
local
Turkish Coffee
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Melt the butter in a heavy pan over low heat, then stir in the semolina and toast gently for 3-4 minutes until pale gold and fragrant.
2
Add the honey and sugar to the pan and cook over medium-low heat, stirring constantly, until the mixture turns a deep amber and thickens to a caramel that coats the spoon, about 6-8 minutes.
3
Stir in the chopped pistachio, slivered almond, saffron-infused water and ground cardamom, mixing fast and thoroughly until the nuts are evenly distributed through the caramel.
4
Pour the hot mixture onto a lightly buttered sheet of parchment set inside a 10x10cm frame or ring, and press it down firmly and evenly with the back of an oiled spoon to about 1cm thickness.
5
Scatter the finely crushed pistachio topping over the surface while still warm and press gently so it adheres.
6
Leave the slab to cool and firm up at room temperature for at least 2 hours, then lift out and cut into 4 neat squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18g18g Butter, melted
- 22g22g Honey
- 16g16g Sugar White
- 14g14g Semolina, fine
- 20g20g Pistachio, roughly chopped
- 10g10g Almond, slivered, toasted
- 1g1g Saffron, steeped in a spoon of warm water
- 1g1g Cardamom, ground
- 8g8g Pistachio, finely crushed, for topping, 1
