Turkish Sesame Halva Breakfast Toast
Thick sourdough toast spread with a tahini-halva cream and topped with honey, pistachios and fresh figs. A quick, indulgent Middle Eastern-inspired breakfast.
The spread comes together in minutes: plain halva crumbled into tahini with a pinch of salt and a little warm water to loosen it into a luscious cream. Toasted sourdough provides a sturdy, crisp base, while sliced fresh figs add juicy sweetness and chopped pistachios bring crunch.
Serve it with strong tea or coffee for a weekend treat, or make it on a busy morning when you want something that feels a little luxurious without much effort. The quantities below make two generous slices, easily doubled.
Ingredients
- 2 thick slices sourdough bread (about 2cm/¾ inch thick)
- 80g plain sesame halva, crumbled
- 2 tablespoons tahini
- 1 tablespoon warm water, plus more as needed
- 1 pinch fine sea salt
- 2 teaspoons honey, or to taste
- 2 fresh figs, sliced into wedges
- 2 tablespoons shelled pistachios, roughly chopped
- 1 teaspoon sesame seeds, lightly toasted
Instructions
- Toast the sourdough slices until deeply golden and crisp at the edges, either in a toaster or on a dry griddle pan over medium-high heat for 2–3 minutes per side.
- While the bread toasts, make the halva cream: in a small bowl, mash the crumbled halva with the tahini, warm water and salt using a fork until it forms a thick, spreadable paste. If it looks stiff, add warm water a teaspoon at a time until it loosens slightly but still holds its shape.
- Spread the halva cream generously over the warm toast, right to the edges.
- Drizzle the honey over the cream, then arrange the fig wedges on top.
- Scatter over the chopped pistachios and toasted sesame seeds. Serve immediately, while the toast is still warm and crisp.
Cook’s tips
- Use a plain, not flavored, halva for this recipe so the sesame flavor stays clear.
- Warm the tahini jar in a bowl of hot water for a minute if it is very thick and difficult to stir.
- Toast the bread well; the firm, crisp base balances the soft, sweet topping.
Substitutions
- Replace fresh figs with sliced banana, pear or a handful of raspberries.
- Use walnuts or almonds instead of pistachios.
- Maple syrup can stand in for honey.
Storage & reheating
The halva cream can be made up to 2 days ahead and kept covered in the fridge; bring to room temperature and stir before spreading. Assemble the toast just before serving so the bread stays crisp.
Frequently asked questions
What kind of halva should I use?
Look for plain sesame halva, often sold in blocks or tubs. Avoid chocolate, pistachio or other flavored varieties, which would change the balance of the spread.
Can I make this without figs?
Yes. Sliced banana, pear or berries work well. The creamy spread, honey and nuts are the core of the recipe.
Is this suitable for vegans?
Not as written, because honey is used. Swap the honey for maple syrup or another plant-based syrup to make it vegan.
Why add water to the halva cream?
A little warm water loosens the tahini and halva mixture so it spreads easily without becoming oily or crumbly. Add it gradually.
