Tahini halawa (halvah) is a classic Middle Eastern sweet based on tahini and sugar (or sugar syrup). Homemade versions need careful syrup temperature and fast mixing to develop the signature fibrous set.

Simplified method: cook a dense sugar syrup to the thread stage, remove from heat and quickly fold into quality tahini, pour into a lightly oiled mould, and cool until firm. Add pistachio or cocoa if desired.

Home challenges: overcooked syrup makes hard halawa; undercooked syrup stays soft and cuts poorly. Flavour consistency depends on tahini quality and sesame content.

Factory halawa is produced on controlled lines with sealed packs suited to hospitality, gifting, and storage. Alrawdha Foodstuff Industry in Ajman makes plain, pistachio, chocolate, and light halawa under Syriana and Alnelain — from 400 g to 4.5 kg.

For a fun kitchen project, make a small homemade batch. For weekly entertaining or trade, choose certified halawa from the largest tahini and halvah manufacturer in the UAE. Also read our tahini vs. halawa guide and the benefits-and-side-effects article.