provisions (mouné)


Tuesday, January 18th, 2011 | 5 Comments

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.



Tuesday, August 3rd, 2010 | 3 Comments

preparation: 20 min | difficulty:

© 2010 Tony El Batal


  • 1 L milk

  • 1 Tbsp curd / laban


  1. In a deep sauce pan bring the milk to a boil; Then turn off the heat and allow to cool.

  2. Once it reaches around 30°C add 1 Tbsp of curd and mix well.

  3. Transfer it into a glass airtight container and wrap it well with a cloth; the laban is ready and can be kept in a refrigerator.


  • Hala Saliba

blueberry and passionfruit jam

Saturday, June 26th, 2010 | 2 Comments

preparation: 10 min | cooking: 40 min | difficulty:

© 2010 Tony El Batal

serving portion: 3 medium size jars


  • 2 passionfruit

  • 750g blueberries

  • 750ml water

  • 550g sugar

  • 60ml fresh lemon juice


  1. In a large saucepan combine blueberries and water; bring to a boil. Lower the heat; simmer uncovered, about 20 minutes.

  2. Add sugar and lemon juice to the fruit mixture; stir over heat, without boiling, until sugar dissolves. Then bring to a boil, uncovered, stirring occasionally, about 20 minutes or until jam get thicker.

  3. Stir in passionfruit pulp; stand 5 minutes. Pour hot jam into sterilized jars; seal while hot.