Halwa Recipe (Assyrian Halva)

Halwa is a delicious Assyrian treat made with a roux that is mixed with Date Molasses. "Halwa" is how Assyrians pronounce "Halva" but it's not quite like the Halva prepared by other cultures. In my cookbook, I refer to this Halwa Recipe as "Assyrian Fudge." Yet, it has a unique taste that's hard to compare to anything else.

There are many different types of halva. Some have a texture similar to nougat and are made with tahini. While others are dry and brittle.

Some are dotted with nuts such as pistachios. Still, others are nut-free. Assyrian Halwa has a smooth and creamy texture, somewhat similar to fudge, and does not usually contain any nuts.

Halwa is almost always served with hot tea or as we call it "chai." It is often served when guests come to your home to pay their respects after a death in the family.

Halwa is also served at Assyrian churches. After church services, there is usually a time of fellowshipping over tea and sweets.

It is particularly served during times of fasting. This includes the 40-day fast leading up to Easter and the 25-day fast leading to Christmas.

Many Assyrians abstain from eating meat and dairy during these fasts. So instead of making halwa with butter, it is prepared with vegetable oil. There are some halwa recipes that use a combination of butter and oil.

Mom was known for her delicious Halwa recipe. I had the pleasure of watching her prepare it and learned all her little tricks. Now I'm passing those tricks on to you.

How to Make this Recipe

Melt butter and bring to a boil. Simmer over medium heat for approximately 5 minutes.

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Gradually add flour, while stirring over medium heat for 5 additional minutes.

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Continue to stir until the mixture turns dark tan in color. This should take approximately 20 minutes.

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Mix date molasses and water in a small saucepan and bring to a boil. Carefully pour the molasses into the roux (flour and butter mixture). Mix thoroughly until completely combined. There should be no streaks of light and dark colors. The mixture should be a solid brown color.

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Transfer the mixture into a loaf pan or other small dish. Press down firmly to pack the halwa using a spatula or the back of a wooden spoon.

Cut into 1"-2" portions using a knife. Cool completely before serving. 

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Recipe FAQ's and Expert Tips

• I halved the original recipe found in my cookbook. If you want to make more, double the recipe.
• The halwa should be approximately 1" thick. Use a pan that will allow you to achieve this thickness. If the pan is too large the halwa will not be thick enough.
• If the halwa doesn't come out as thick as you'd like, just reheat it briefly in the same saucepan then add to a smaller pan or dish.
• Halwa is usually even darker in color. I used homemade Date Molasses that was not as dark as store-bought molasses. If you want the color to be darker, use this Date Molasses.

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