halawa  Print

I am almost sure that most of the Lebanese have a halawa box in their cupboards. When you are craving for sweet, nothing is better than halawa with Lebanese pita. Thanks to Karim El-Khazen iPhone’s app, I knew that this recipe can be easily done at home!

preparation: 15min | refrigerate: 24 hours | difficulty:

© 2011 Tony El Batal

serving portion: 40 to 50 pieces


  • 1 1/2 cup tahini

  • 1/2 cup unsalted pistachio nuts, toasted

  • 1 cup sugar

  • 1/2 cup water

  • 2 Tbsp sugar


  1. Beat the tahini in a bowl until smooth; set aside.

  2. In the meantime, combine the sugar and water in a pan and bring to a boil. Continue boiling until the mixture reaches 125°C, then add the pistachio and stir to combine.

  3. Take the pan off the heat and gradually beat the syrup mixture into the tahini, whisking constantly. Continue beating 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.

  4. Remove from the refrigerator, take out of the tin and cut into small squares of approx. 2 cm width with a sharp knife whilst still cold.


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5 Responses to “halawa

  1. Dula says:

    looks yummi :)

  2. Julia says:

    It is really tasty, and easy to prepare. Give it a try!

  3. melissa says:

    yummyyyy hihihi :)

  4. Linda says:

    I bought some, but how do you serve it. I tasted it and yes it was sweet, but it was so crumbly I couldn’t keep it on a utensil or pita chip.

  5. Julia says:

    Hello Linda, yeah that’s true the halawa is sweet and crumbly. It is best served with Lebanese pita which is thinner than the traditional pita. You can fill the pita with the halawa then wrap it like a sandwich. Bonne appetite!

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