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Halawa (Egyptian Tahini Fudge)

Halawa (Egyptian Tahini Fudge)

Featured Spices
1 ½ cups tahini
1 ½ cups confectioner’s sugar
1 cup powdered milk
caviar from 3 – 4 inches Madagascar vanilla bean (more or less to taste)
½ cup nuts, sliced (almonds, pistachios, walnuts, or your favorite nuts)
1 – 2 tablespoons sesame seeds, toasted (optional garnish)
1 tablespoon hemp hearts (optional garnish)
coconut oil for greasing dish

For making confectioner’s sugar:
1 cup palm sugar
1 tablespoon arrowroot powder

Halawa is an Egyptian fudge made from tahini paste (which we have a remarkably easy recipe for), confectioner’s sugar (astonishingly simple to make using palm sugar), milk and nuts—which, well, are super easy to find at the grocery store.

Tahini is used for making so many delightful dishes in the Middle East, and has been used in a wealth of desserts in America, so it’s really no surprise that it makes for a delicious fudge. We hope you’ll try making some and let us know what you think.

Making halawa

Making your own confectioner’s sugar: in a blender or food processor, combine the palm sugar and arrowroot. Pulse until mixture forms a very fine powder. Use in place of confectioner’s sugar for Halawa.

Toasting your own sesame seeds: measure sesame seeds into a dry skillet and heat over medium-low. Toast seeds until they begin to release their oils and turn golden-brown (about 2 – 3 minutes).

Scraping your vanilla bean for caviar: cut a 3 – 4 inch piece of vanilla bean (or more if you really like vanilla). Use a sharp knife to slice open the bean lengthwise down the center. With your blade, scrape the caviar out of the bean and set it aside. Discard the pod or use it in other recipes.

In a medium bowl, combine the following:
palm sugar

Whisk to combine.

Add the tahini and use your hands to knead the mixture. Continue kneading until a moist dough forms. (If dough is still dry or powdery after fully mixed, add a small amount of tahini and knead to mix in. You want dough to be just moist enough to stick together.)

Add the nuts, folding them into the mixture.

Grease a glass baking dish with coconut oil. Transfer Halawa batter into the dish and press with your hands to smooth out evenly. Sprinkle the top with sesame seeds and hemp hearts (if using).

Cover and refrigerate for 24 – 36 hours.

Invert halawa over serving plate and slice. Optionally, garnish with sliced almonds, toasted sesame seeds and/or hemp hearts (which impart a nutty flavor).

Serve cool or at room temperature.

Note: tastes differ when it comes to vanilla. Use more or less, depending on your preferred level of pure vanilla flavor.

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