The Lebanese Tahini and Halawa Production: A Success Story Locally and Abroad

Tahini and Halawa are not just random Lebanese products, they are symbols of the Lebanese culinary culture. These products are in the pantry of every Lebanese home and every Lebanese restaurant. Locals even rate a restaurant based on the quality of its hummus, which is a traditional Lebanese mezze whose main components are Tahini and chickpeas.

Tahini is basically a paste made from ground sesame seeds while Halawa is around a 50/50 combination of Tahini and sugar. Also added to the Halawa is the imported root extract of a plant called “Saponaria”, more commonly known as “shirsh el halawa” in Arabic. The Saponaria root is boiled in water to get the extract and then sugar is added to get the consistency of a fluffly meringue. The process of making Halawa is a craftsmanship in its own right and that’s why its making is not left in the hands of machines but rather in the hands of a Halawa connoisseur.

Tahini and Halawa however go beyond being just culinary symbols, they represent the Lebanese’s business acumen and success. The Lebanese manufacturers of Tahini and its by-products offer the ideal bright spot in a dark economic picture with their achievements so far and their potential going forward.

To read the full report, click on the link below:

The Lebanese Tahini and Halawa Production – A Success Story Locally and Abroad

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