Marble Halvah

Marble Halvah

Halvah, or halawa as it's called in Arabic-speaking countries, is a confection made from tahini. In Egypt, halawa is a breakfast spread that’s tucked into soft doughy buns. Although it isn’t spreadable owing to its texture, Egyptians love adding dollops of clotted cream to make it hold itself, and thereby an even more decadent breakfast sandwich. Crumbly like sand on your tongue but super sweet and nutty, halvah can be sliced and served to eat on its own or even crumbled like a topping on things like yoghurt or ice cream– wherever you want a pop of nutty flavor. The possibilities with halvah are endless. 

In the United States, halvah has become a popular treat akin to brownie bites or fudge thanks to both its taste and because it’s a great gluten-free dessert option. What’s fun to see is how candy makers and bakeries have gotten creative with halvah. They’ve produced unexpected flavor combinations such as halvah with white chocolate, or halvah with dried fruits or lemon curd. We’ve come up with a combination that’s both a classic but perhaps novel in its own way: halvah with molasses. 

Our recipe for marble halvah takes the concept of a much-favored breakfast dip in Egypt, tahini and molasses, and converts it into a halvah that can be sliced and served as little slices of deliciousness to serve and pass around, perhaps at the end of a dinner with coffee or hot peppermint tea. It can also be a little power bar to eat if you need to skip breakfast, or want to power up before a run. 

The best marble halvah will necessitate the best tahini, and of course we’d recommend using Dukkan Tahini and to flavor it with molasses, we’d recommend Dukkan Molasses.You can use a cooking thermometer to make sure the sugar doesn’t heat up too much in the first step, but it should be easy enough to determine just when all the sugar has dissolved in the water and before it reaches boiling point. Make sure not to overstir your halvah when preparing it, or else it will turn really crumbly and won’t set easily. 





About 22 pieces 


1 Hour to cook 

2.5 Hours to set




1 ½ cup Dukkan Tahini 

1 cup regular sugar 

½ tsp vanilla essence 

⅓ cup water 

⅓ cup Dukkan Molasses


Step 1:

Prepare an 8 x 8 inch baking dish by lining it with parchment paper or foil and allow for a few extra inches so that you can lift it up out of the baking dish before serving. . 


Step 2:

Over medium heat, combine the sugar, water and vanilla essence. Stir it once and allow the sugar to dissolve. With a silicone spatula, scrape down any sugar that crystallises to the sides of the pot. Remove from the heat just before it seems the sugar will boil, or when it reads 240 degrees fahrenheit on your cooking thermometer.


Step 3:

Combine the sugar, water and vanilla with the tahini. Don’t roughly overmix but just combine the ingredients by stirring them together until fully incorporated. Roughly overmixing will create a very sandy texture and won’t allow you to pour it in the baking pan to set easily. 

Step 4:

Pour the halvah into the baking pan and with your spatula make sure it’s evenly spread. Allow it to cool and reach room temperature before drizzling the Dukkan Molasses. Don’t attempt to mix or combine, but allow it to settle as is. Pop the baking pan in the fridge for four hours so that it firmly sets. 


Step 5:

Lift the halvah by pulling at the parchment paper from its sides. Slice with a sharp knife into bite size pieces. You can then transfer them to an airtight container. They will keep for a week.

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