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Halawa tahiniya (tahini halva): recipe illustration
Snacks & baking

Halawa tahiniya (tahini halva)

A dense, crumbly sweet made of tahini and sugar cooked together into a paste that can be sliced. Much loved at breakfast and teatime in Egypt, it is often eaten with flatbread or fresh cheese.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

528 kcal per serving

Protein
10.4 g
Carbohydrates
50.1 g
of which sugars
42.5 g
Fat
30.6 g
of which saturated fat
4.2 g
Fiber
4.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Heat the water with the sugar in a heavy-bottomed pan over medium heat, stirring until fully dissolved.
  2. Let it boil gently for 3 to 4 minutes until you get a slightly thick syrup that forms a thread between two spoons.
  3. Take off the heat and immediately beat in the tahini vigorously to get a smooth paste.
  4. Add the vanilla, salt and cardamom if you use it, then mix again.
  5. Pour the mixture into a greased or paper-lined rectangular tin.
  6. Tap the tin to level the surface, sprinkle with crushed pistachios and press them lightly into the top.
  7. Let it cool completely at room temperature for at least 3 hours before turning out and slicing.

Variations and tips

Honey version. Replace part of the sugar with honey for a rounder flavour and a slightly softer texture.

Using what's easy to find here. Tahini is sold in most supermarkets; choose a brand with finely ground sesame for a smooth texture.

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Original Ecomely recipe.