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Halawa Tamr

Recipe information

  • Yield

    makes about 50

Ingredients

Preparation

  1. Step 1

    Blend in a food processor and reduce to a paste 1 pound dried pitted dates (of the soft, moist variety), then work in 1 pound coarsely chopped walnuts. Shape into marble sized balls and roll in confectioners’ sugar. They keep well for weeks and are good to serve with coffee.

  2. Variation

    Step 2

    For an Algerian version with dried figs, blend in the food processor 1 pound dried figs, 1 pound pitted dates, 2 tablespoons honey, and 1 tablespoon aniseed, then work in 1/2 pound coarsely chopped nuts. Shape into marble sized balls and roll in confectioners’ sugar.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsCookieDessertMiddle EasternDateDried FruitFruitWalnutNutSnackGluten FreeDairy FreeEasyQuickNo-CookFood ProcessorRamadanCookbooks
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