Lebanese Halaweh
A decadent, melt-in-your-mouth Middle Eastern confection made from a rich sesame tahini base, perfect for serving with fresh bread or fruit.
Ingredients
- •1 cup high-quality tahini (250g)
- •1 cup powdered sugar (120g)
- •1 cup powdered milk (100g)
- •1/2 teaspoon vanilla extract
- •1/4 cup shelled pistachios, roughly chopped
- •1 tablespoon rose water (optional)
Instructions
- 1
In a large mixing bowl, combine the powdered sugar and powdered milk, whisking well to ensure there are no lumps.
- 2
Add the tahini, vanilla extract, and rose water to the dry mixture.
- 3
Mix with a sturdy spatula or your hands until a thick, dough-like consistency forms; it should be pliable but not overly sticky.
- 4
Gently fold in the chopped pistachios until they are evenly distributed throughout the mixture.
- 5
Line a small loaf pan or container with parchment paper and press the mixture firmly into the bottom to create an even layer.
- 6
Cover the container and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm up.
- 7
Once chilled, remove from the pan, slice into squares or rectangles, and serve immediately.
💡 Chef tips
- Ensure your tahini is well-mixed before measuring; if it has separated, stir the jar thoroughly until smooth.
- For a firmer texture, you can increase the amount of powdered milk by a few tablespoons.
- Store the Halaweh in an airtight container in the refrigerator for up to two weeks to maintain its freshness.
✅ How it should turn out
The finished Halaweh should be dense, smooth, and slightly crumbly, with a nutty, sweet flavor profile and a delicate floral aroma from the rose water.