Thursday, March 1, 2012

Mamul and home-made Halva


Mamul are basically middle-eastern doughs stuffed with lightly sweetened pistachio filling with a hint of rose water. The powdered sugar on top helps add the extra sweetness this needs.

Ground, shelled pistachios. When you blanch salted pistachios, most of the salt gets dissolved. I was afraid they would be too salty. They were just fine.

I did not shape these 100% properly but you can buy a special tool for crimping them. My brother brought me this one from the Holy Land.

 You wrap them like this and then crimp.

Halva is basically ground a sesame candy. It has its own unique flavor. Gruff, lingering, potent sweetness. These I added chocolate ganache to because it was falling apart.

I poured hot soft ball stage sugar into the running food processor that had the tehina, cardamom and cinnamon. I waited too long in between pours and that caused the sugar not to mix in 100% properly. The result was a delicious crumbly mess. These things are supposed to be one solid block. Sooo, I mixed in the ganache. Sometimes they marbleize it anyways.

For anyone who has had store bought halva, please note that home-made is far superior. It just has a better texture and flavor than the store bought. Using good quality organic tehina also helps get the best flavor and richness.


  1. I love halva but I never thought about making it myself. Would you be willing to share the recipe source?

  2. ב''ה

    Sure, it is from the book: Aromas of Allepo by Pupa Dweck. Careful though, she is not as exacting as Rose is and sometimes her recipes are dead-wrong. You'll have to use your baker's intuition (I know you have it!) :)

  3. thanks Mendy! I will look for the book.

  4. I've never heard of Mamul before. They look so delicious.

  5. ב''ה

    Thanks Vicki! They were.