• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

196 flavors

196 countries. A world of flavors.

Search

Advanced Search
  • fr
  • es
  • Recipes
    • By Course
    • By Region
      • Africa
      • Americas
      • Asia
      • Europe
      • Oceania
    • By Diet
    • By Holiday
  • Flavors Map
  • eBooks
    • Breads eBook
    • Christmas eBook
  • Experts
  • About us
    • Register
    • Contact Us
You are here: Home / Continent / Asia / Bahrain: Halwa Bahraini

Bahrain: Halwa Bahraini

March 26, 2014 by Vera Abitbol 6 Comments

Tweet
Share6
+1
Pin213
Email
Shares 219

Bahrain recipes

halwa bahrani

I started making halva a few months ago when we virtually traveled to Israel. At the time, I focused on the Levantine version, specifically the Turkish one.

I obviously could not stop there as the world of halva is very broad. From Central Asia through the Middle East to India, halva is undoubtedly one of the most popular and widespread confectionery.

The word halva is derived from the Arabic word حلوى that includes the notion of sweetness, which expresses everything that can be sweet. Halva is also called helva, halvah, halava, halawa, alva, xalwo, haleweh, ħelwa, hulwa, halvah, helava, halwa, halua, aluva, chalva, chałwa, Халва, हलवा, حلوى, חלבה depending on the country.

Today, we’ll call it halwa !

Among a multitude of recipes, I wanted to feature one whose mix of tastes, colors and textures is very different from the others, a version that reflects both Eastern and Western influences, the halwa from the Kingdom of Bahrain.

Unlike many Asian countries where halwa is prepared with semolina or flour, what makes this halwa recipe from Bahrain special is the use of corn starch and rapeseed oil.

This halwa recipe was not invented in Bahrain, as its name suggests, but rather on the island of Zanzibar, located in Tanzania. Omanis, who have always maintained close commercial ties with the island, were the first to introduce this delicious Middle Eastern sweet in the Gulf countries. Neighboring Emirates have subsequently adopted it. In Bahrain, it probably became popular 150 years ago.

Most halwa stores in Bahrain bear the name of the Showaiter family, a dynasty that has been synonymous with halwa in Bahrain for over a century. Bahraini even came to call their national treasure “halwat Showaiter”. The name Showaiter has become synonymous with the delicacy in Bahrain.

It was this family who changed the halwa recipe by introducing corn starch and rapeseed oil, and then they continued to establish a dynasty of halwa which earned them a great recognition beyond the Gulf. More than 25 cousins of the ​​Showaiter family established chain stores in Bahrain. Some have developed their creations in neighboring countries while others have established a web presence to serve international clients. The sweet family company, specializing in halwa as well as sweets, also saw a huge success in every Arab Emirate where they opened factories and shops.

halwa

Halwa is an integral part of the local hospitality and is served with coffee. It is also a key element of the dessert in Bahrain. Sales of halwa peak during the three days of Eid after the month of Ramadan.

So what was my verdict on halwa Bahraini? Let’s face it, if you suffer from diabetes, stay away from it! For the others, let’s just say our diet will start tomorrow… after we indulge in this delicious recipe from Bahrain.

Its gel texture is similar to soft nougat, obviously much less brittle than Israeli halva whose taste is totally different. Beside the crunchy nuts which are very pleasing to the palate, the halwa Bahraini is subtly raised by the three warm spices : cardamom, saffron and nutmeg.

I probably won’t stop there with halwas… the list is long and the tastes certainly different depending on the country of origin. My curiosity is sharpened and maybe yours is too? If you have delicious ideas, please share them with me.

halwa recipe

halwa bahrani
Print
Halwa Bahraini
Prep Time
1 hr
Cook Time
45 mins
Total Time
1 hr 45 mins
 
Most halwa stores in Bahrain bear the name of the Showaiter family, a dynasty that has been synonymous with halwa bahraini for over a century.
Course: Dessert
Cuisine: Bahraini, Middle Eastern, Vegetarian
Servings: 6 people
Author: Vera Abitbol
Ingredients
  • 4 cups sugar
  • 5 cups water
  • 4 teaspoons lemon juice
  • 5 tablespoons unsalted butter
  • 2 tablespoons ground cardamom + ½ teaspoon (for the butter)
  • 1 tablespoon ground nutmeg + ½ teaspoon (for the butter)
  • 10 threads saffron
  • 1 cup cornstarch
  • 1 cup water (for the corn starch mixture)
  • 1 teaspoon red food coloring
  • 1½ cup rapeseed oil
  • 2 tablespoons rose water
  • 2 cups nuts (pistachios, almonds, walnuts, toasted)
  • 3 tablespoons sesame seeds
Instructions
  1. Infuse the saffron in 1 to 2 tablespoons of boiling water for at least 1 hour.
Flavored brown butter
  1. Put the butter in a hot skillet over medium heat. Brown for 3 minutes.
  2. Remove butter from heat. Strain.
  3. Stir in cardamom and nutmeg. Infuse.
Halwa
  1. Combine cornstarch, rose water, food coloring and 1 cup of water. Beat vigorously to remove any lumps.
  2. In a very large pot, pour sugar, water, infused saffron and lemon juice and bring to a boil over medium to high heat.
  3. Stir the cornstarch mixture while stirring.
  4. At this point, the total cooking time is 45 minutes.
  5. Cover to prevent splattering and cook for 5 minutes.
  6. After 5 minutes, add the rapeseed oil gradually and mix well. Cover and cook 5 more minutes. Then uncover and stir every 5 minutes.
  7. 30 minutes after adding the cornstarch mixture, add the cardamom and nutmeg. Mix well.
  8. Stir in circular motion continuously for remaining 15 minutes. Large bubbles will form.
  9. Remove excess oil with a ladle and add the brown butter. The butter must be added during the last 5 minutes.
  10. Stir in nuts and mix well. Remove from heat.
  11. Sprinkle with white sesame seeds and dried fruits.
  12. The total cooking time is 45 minutes or when the temperature of the halwa reaches 230 F.
  13. The end result should not be sticky. Its consistency should be soft and a little chewy.

Related Posts:

  • India: Gajar Ka HalwaIndia: Gajar Ka Halwa
  • Israel: Halva with Pecans and AlmondsIsrael: Halva with Pecans and Almonds
  • Georgia: GozinakiGeorgia: Gozinaki
  • India: Pineapple KesariIndia: Pineapple Kesari
  • United Arab Emirates: BalaleetUnited Arab Emirates: Balaleet
  • Qatar: Oum AliQatar: Oum Ali
Tweet
Share6
+1
Pin213
Email
Shares 219

Vera Abitbol
Vera Abitbol
Vera is the “expert” of the 196 flavors' duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.
Vera Abitbol on FacebookVera Abitbol on InstagramVera Abitbol on PinterestVera Abitbol on TwitterVera Abitbol on Wordpress

Filed Under: Asia, Bahrain, Dairy, Dessert, Gluten-free, Middle East, Ramadan Tagged With: almond, butter, cardamom, cornstarch, food coloring, lemon, nutmeg, pistachio, rapeseed oil, rose water, saffron, sesame seed, sugar, walnut

Previous Post: « Kuwait: Freekeh with Chicken
Next Post: Barberry (Zereshk) »

Reader Interactions

Comments

  1. Manila says

    September 22, 2016 at 12:59 pm

    Thank You for this recipe. I tried this at home, and my kids loved it. I added a few more ingredients like 250g chia seed and 250 grams of Ricotta to make it a bit different, and trust me it tasted so nice. I have also tried your bulgaria-bob-chorba-bean-soup….My mother in law loved it…

    Once I prepared Maho Halwa for my guests at home, and they loved its taste. I will share here the link if you want to try ithttp://www.nestle-family.com/recipes/english/maho-halwa_47832.aspx

    Reply
    • Mike BenayounMike Benayoun says

      September 24, 2016 at 10:54 pm

      Hey Manila, we just LOVE it when our readers try and love our recipes. I am so glad the bob chorba was a hit with your mother-in-law 😉 Please share more of your experiences, and don’t hesitate to share the photos of your creations on our Facebook page too!

      Reply

Trackbacks

  1. Are You Curious About Bahrain Cuisine? | What's On The List? says:
    August 10, 2014 at 11:32 pm

    […] sweet dish I chose was Bahrain: Halwa Bahraini as found on […]

    Reply
  2. Sesame Seed Tahini Pistachio Halva | The Ananasa Blog says:
    January 12, 2015 at 6:45 am

    […] Stemming from the middle east region, it is a delicacy that leaves our taste buds wanting more. It can be made with various ingredients from sunflower seeds to nuts and even […]

    Reply
  3. MENA Cooking Club: Bahraini Halwa - Halal Home Cooking says:
    July 22, 2017 at 3:29 pm

    […] gave us the option of Chicken Machbous and this Halwa […]

    Reply
  4. 27 Types of Halwa | Gajar ka Halwa | Badam Halwa | Bahraini Halwa and many more! | 4.6/5.0 - Indian Food Critic says:
    April 5, 2018 at 4:28 pm

    […] Bahrain – Halwa Bahraini – Isreali Halva – worth a try! […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About Us

Vera and Mike

196 flavors is a unique world cuisine and food history blog created and designed by Vera and Mike. (learn more)

Cuisine of the Month: Vietnam

Vietnam: Chuối Chiên (Fried Bananas)

chuoi chien

Vietnam: Bánh Bôt Loc

banh bot loc

Vietnam : Gỏi Gà Bắp Cải

goi ga bap cai

Vietnam: Cà Phê Đá

ca phe sua da

Vietnam: Bún Chả

bun cha

Vietnam: Nem Nướng

nem nuong

Copyright 2012 – 2018 196 Flavors | Privacy Policy | Design Pixelator