Halawa, also known as tahini halva, is a popular confectionery in Middle Eastern cuisine, made primarily from tahini (sesame paste) and sugar. The production process of halawa involves several key steps to achieve its characteristic texture and flavor.
- Tahini Preparation: The process begins with selecting high-quality sesame seeds. The seeds are cleaned, dehulled, and roasted. The roasted seeds are then ground into a smooth paste known as tahini.
- Syrup Preparation: Simultaneously, sugar syrup is prepared. This involves mixing sugar with water and boiling it to a specific temperature (around 145°C). Citric acid is often added towards the end of the boiling process to help achieve the desired consistency and prevent crystallization.
- Mixing Tahini and Syrup: Once the syrup is ready, it is combined with the tahini in a specific ratio. This mixture is thoroughly blended to ensure a homogeneous texture.
- Emulsification: Soapwort extract (a natural emulsifier) is added to the mixture. This ingredient is crucial as it helps to incorporate air into the mixture, giving halawa its light and fibrous texture. It also prevents the separation of sesame oil from the tahini.
- Cooling and Setting: The mixture is then poured into molds and allowed to cool. This cooling process can take between 12 to 24 hours, during which the halawa sets and solidifies into its final form.
- Packaging: After cooling, the halawa is cut into desired shapes and sizes, packaged, and prepared for distribution.
