Very popular in the Arab world, this Middle Eastern treat is as unique as it is delicious.
There are several variations of this exceptional and very unusual confection.
A very fitting, and appropriate description for this terrific dessert.
What is This Dessert?
This dessert goes all the way back to Byzantine times, so around and about the 12th century.
It made an appearance in the oldest known Arabic cookbook, translated as The Book of Dishes, as a typical dessert.
This recipe, with it’s Turkish roots, is made with simple ingredients which is indicative of an ancient method of cooking.
A very popular recipe in the Middle East, it comes in all kinds of flavors, textures and shapes.
The recipe itself has been modernized, and is made commercially, which like other foods changes the soul of a food.
This tends to make the halawa harder, more slicable and easier to store.
Helva, as it’s known in Turkish is made in slightly different ways depending on which country it is made in.
Each village or province in different countries will have their own version.
In the United States this dessert can be found mostly in cans.
It will be sold in vacuum sealed packaging and in only a couple of flavors.
How to Make Halva or Halawa
This easy recipe uses simple ingredients that are relatively easy to find in most grocery stores.
Be careful not to overmix otherwise it can become a little grainy and bitty.
Very quickly the ingredients will come together to form a tahini mixture that will easily form a ball.
For this recipe a small loaf pan or other small container will be ample to hold the halawa.
This recipe uses about two cups of granulated sugar, with about half a cup water over medium heat in a small saucepan.
Working quickly, once the mixture has begun to thicken, pour it into the prepared pan.
Tahini in Sweets
Tahini can be used to make granola or even to create a delicious ice cream sweetened with honey.