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Halawa Tahiniya

Halawa Tahiniya
(Egypt / 4 servings/ all seasons/ 30 minutes)

Utensils
Large bowl
Pan
Wisk
Cake tin
Greaseproof paper
Knife
Food thermometer

Ingredients
280g sugar
100ml water
100g unsalted pistachio nuts,
toasted 340g tahini (sesame seed paste)
Food Groups Present in the Recipe
Seeds: Sesame
Nuts: pistachios
Sugar

Preparation
Beat the tahini in a large bowl until smooth then set aside. In the meantime, combine the sugar and water in a pan and bring to a boil. Continue boiling until the mixture reaches 125°C (between the Hard Ball stage and the Soft Crack stage). Add the pistachios at this stage and stir to combine. Take the pan off the heat and gradually beat the syrup mixture into the tahini, whisking constantly. Continue beating briskly until the mixture begins to set then press the mixture into the base of an oiled cake tin lined with greaseproof paper.
Place in the refrigerator and leave to set for 24 hours. Remove from the refrigerator, take out of the tin and cut into squares with a sharp knife whilst still cold.
Kid’s participation
Suggest, always at the discretion of the parent or responsible adult and depending on age, the child to mix the syrup mixture with the tahini.

Presentation
Served cold and eaten with Baladi bread, mainly used as a dessert at breakfast or dinner.
Nutritional & cultural curiosities
Halawa tahiniya or usually simply halawa is a popular confection in Egypt that is relatively inexpensive. It is sesame-based, and comes as plain, mixed with nuts (often pistachios), or mixed with chocolate. It can be enjoyed alone, or with baladi bread ( whole-wheat round loaf) or Western-style fino bread, and sometimes with the Arabic equivalent of clotted  cream. Halawa is available as big blocks freshly cut according to weight (usually 1/4 or 1/2 kilos), or pre-packaged in plastic containers or as snack bars. More recently, extra-sweet "halawa spread" has been introduced. Less common is the fine, fibrous halawa shaar (hair halawa)

Useful tip
Prepare the food thermometer before starting to work on the recipe so as not to miss the right temperature to guarantee the correct consistency.

Publish date 15/04/2014 17:05
Last updated 15/04/2014 17:08