Halawa, Haleweh, Halva.. different names to the same middle eastern confectionery. Its preparation is based on traditional recipes that include long hours and meticulous steps of creating a meringue, which makes it difficult to re-create at home. You should know first that this sweetmeat is one of the most nutritious whole foods sweets you can have. Plus the fact that it indulges the sweet toothed!

It’s delicious and can come in different flavors: chocolate, coffee, vanilla, rosewater or orange oil. You can add a crunchy flavor to it using pistachios, almonds or hazelnuts. It is usually served with bananas and honey, in a bread. In my opinion it can be used as a great topping to a chocolate tart. It feels like a good mix of French and Lebanese culture in a dish… Super Tasty!

Ingredients:
250g Powdered Milk
200g Icing sugar
250g Tahini (sesame paste)
30g Cocoa powder (optional for chocolate flavor)
2 tsp Vanilla flavor (optional)
1. Mix the tahini (sesame paste) with the cocoa powder or vanilla flavor in a robot (make sure to sift the cocoa powder).
2. In a bowl, sift the icing sugar and mix it with the powdered milk.
3. Incorporate the dry ingredients into the sesame past in small batches and beat at medium speed till you get some sort of dry mousse/crumble.
4. Use hand gloves to manipulate the mixture on a plastic paper, roll it in a rectangular block then wrap it in the paper and press to compact.
5. Keep refrigerated for at least 5 hours or until it gets firm before serving it.
>> Can be refrigerated in an airtight container for up to 1 month.

Please note that you can add melted chocolate, chopped pistachios, slivered almonds or even Nutella! These additions will only be possible after adding the dry ingredients (after step 3).

The Halwa recipe is no longer a secret!

Enjoy,

The Urban Apron