Halawa truffles

Halawa truffles

By
From
Cairo Kitchen
Makes
20-24
Photographer
Jonathan Gregson

In English, ‘halawa’ is usually written ‘halva’, although the origin of the word is the Arabic ‘halawa’, meaning sweetness. There are several types of halawa eaten throughout the world, mainly in the Middle East and Africa, but the main type of halawa we use in Egypt is the ‘halawa tahineya’, which is made from a paste of ground sesame seeds. These truffles are small bite-size sweets to serve alongside coffee or tea after a meal. They are very sweet, so one or two per person would probably do the job.

Ingredients

Quantity Ingredient
200g halawa
40g halawa spread
100g sesame seeds
100g cocoa
100g pistachios, finely chopped

Method

  1. In a bowl, mix together both kinds of halawa with a spoon until well combined. With your hands, form the halawa into small balls, the size of hazelnuts, and place on a plate. Refrigerate for 10 minutes.
  2. Place the sesame seeds, cocoa and chopped pistachios in three separate bowls. Dip the halawa balls in one topping and toss around to make sure they are fully and evenly covered. Remove carefully and place on a small platter.
  3. Repeat with each topping and then refrigerate the balls until you are ready to serve them.
  4. Serve as you would chocolates with coffee or tea.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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