Halawa means "sweetness" in Arabic, which describes this chocolate dessert. The recipe appears courtesy of Lena Sareini , who is featured in the Detroit episode of No Passport Required.
- For pistachio cake:
- 225 butter
- 225g sugar
- 3g salt
- 3 whole eggs
- 40g yogurt
- 100g almond flour
- 100g pistachio flour
- 150g corn meal
- 4g baking powder
- For chocolate feuilletine:
- 500g feulletine
- 500g dark chocolate
- 22g grape seed oil
- 4g salt
- For halawa bars:
- 700g honey or sugar
- 4g salt
- 340g tahini
- 55g pistachios
- Whip room temperature butter, sugar, and salt in a mixer with a paddle on high until very light and fluffy.
- Whisk together eggs and yogurt. Add half at a time to butter mixture, stopping to scrape down in between additions.
- Dry blend remaining ingredients, add to your batter and mix on low until just incorporated. Spread evenly into a half sheet try lined with parchment and sprayed with nonstick.
- Bake pistachio cake at 325 degrees for 10-15 minutes. Set aside and allow to cool.
- Put feuilletine in a bowl with salt, set aside. Melt dark chocolate and grape seed oil in a double boiler and pour over feuilletine and salt mixture and coat flakes evenly. Spread mixture onto a half sheet tray lined with parchment and sprayed with nonstick.
- Press cooled-down pistachio cake on top of the chocolate feuilletine mixture. Set aside.
- Heat honey and salt to 250 degrees, meanwhile whipping tahini on high. Once honey has reached temperature, slowly pour into whipping tahini and keep whipping on high until noticeably thicker and cooled down slightly.
- Stir in pistachios. Spread over pistachio cake layer while halawa mixture is still warm.
- Allow to stiffen and cool then cut into desired sized bars.
- Optional: Dip bars into melted milk chocolate and sprinkle with sea salt and toasted sesame.
Tips/TechniquesPlease note: PBS has not professionally-tested this recipe.