Halawa Taheen

Heat a heavy-bottomed pan or skillet over medium-low heat and add the flour, spreading it evenly across the surface. Toast the flour slowly, stirring constantly with a wooden spoon to prevent burning.

Continue stirring the flour as it toasts until it turns a deep golden-brown color and releases a warm, nutty aroma. Remove from heat immediately once the desired color is achieved to avoid scorching.

In a separate small saucepan, melt clarified butter or ghee over low heat until fully liquefied and gently bubbling. Set aside briefly while keeping it warm.

Gradually pour the melted butter into the toasted flour, stirring continuously to combine until a uniform, smooth paste forms. The mixture should be moist but hold its shape.

Add sugar to the flour and butter mixture and stir thoroughly until the sugar is fully incorporated and the mixture becomes cohesive and slightly glossy.

Season the halawa with aromatic flavorings such as ground cardamom, rose water, or a pinch of saffron, folding them gently into the mixture to distribute evenly.

Transfer the warm mixture onto a flat tray or mold, pressing it firmly and evenly with the back of a spoon to form a compact, uniform layer. Allow it to cool to room temperature.

Once fully cooled and set, cut the halawa into squares, diamonds, or desired shapes and garnish with crushed pistachios or sesame seeds before serving.