Halawa tahiniya (Egyptian tahini halva)
Crumbly, fibrous sesame halva set with hot sugar syrup
In Egypt halawa tahiniya is a breakfast and suhoor food more than a dessert: it is eaten in Ramadan before dawn, on Coptic fasting days when animal foods are avoided, and spread in warm aish baladi bread at any time of year. Tahini is mixed with sugar syrup at the firm-ball stage, and the syrup crystallises through the sesame paste to give the halva its fibrous, crumbly strands. It tastes nutty, sweet and toasty, and pairs well with sweet tea. Factory halva often uses soapwort root, whose foam whips the syrup and gives longer strands; this home version offers it as an option, and never uses egg white. It is naturally egg-free: the hot syrup, crystallising as it is folded into the tahini, is what sets it. Chef's tip: stir only until the mixture turns matte and starts to look stringy. The common mistake is over-mixing, which makes the oil separate and the halva greasy.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 12
Ingredients
- 10 ½ oz tahiniwell stirred
- 1 tsp vanilla extract
- 1 pinch fine salt
- 10 ½ oz granulated sugar
- ½ cup water
- ½ tsp lemon juice
- ⅛ oz soapwort root (erq al halawa) (optional)boiled in 60 ml water for 10 minutes and strained
- 1 ¾ oz pistachios (optional)roughly chopped
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Method
0/7 doneStep 1: Line a 450 g loaf tin with baking paper. Scatter half of 1 ¾ oz pistachios over the base if using.
Step 2: Warm 10 ½ oz tahini with 1 tsp vanilla extract and 1 pinch fine salt in a large heatproof bowl set over a pan of hot water until it feels warm to the touch, about 122°F. Keep it warm.
5 minStep 3: Put 10 ½ oz granulated sugar, ½ cup water and ½ tsp lemon juice in a small heavy pan over a medium heat and stir until dissolved, then boil without stirring until the syrup reaches 118–250°F (firm-ball stage).
9 minStep 4: If using ⅛ oz soapwort root (erq al halawa), take the pan off the heat and whisk in 1 tbsp of the soapwort liquid; the syrup will foam up and turn white.
Step 5: Pour the hot syrup into the warm tahini and stir with a wooden spoon for 1–2 minutes, just until the mixture thickens, turns matte and begins to pull into strands. Stop as soon as it does.
2 minStep 6: Press it firmly into the tin, scatter over the rest of the pistachios and press them in.
Step 7: Leave uncovered for 30 minutes, then cover and leave at room temperature for at least 2 hours, ideally overnight, until firm enough to slice. Keeps 1 month airtight at room temperature.
120 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 7 g
- Carbs
- 29 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does halawa tahiniya (Egyptian tahini halva) take?
- About 150 minutes in total: 135 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of vanilla extract?
- Vanilla bean paste, same amount.
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
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