The Sweet Delight: Halwa, Bahrain's Traditional Treat

Halwa Bahraini is a sweet, chewy confectionery that is a speciality of Bahrain. It is made from corn starch, rose water, saffron, cardamom, and nuts, and is often served with Arabic coffee. Halwa is believed to have been brought to Bahrain in the 19th century, most likely from Iraq, though some experts believe it was imported from Oman. It is a popular treat during Eid and other special occasions and is considered an integral part of Bahrain's culture and hospitality. The Showaiter family is particularly associated with the treat, having modified the original recipe and established a dynasty of halwa shops in Bahrain and beyond.

Halwa Bahraini's recipe and ingredients

Halwa is a dessert that is widespread throughout the Middle East, Central Asia, India, and parts of Europe. The name is derived from the Arabic word for "sweet". Halwa is usually served with coffee and is a key element of the dessert in Bahrain.

The Bahraini version of halwa is cooked with corn starch and canola or rapeseed oil. The recipe was brought to Bahrain from the island of Zanzibar in Tanzania by the Omanis. The recipe was then changed by the Showaiter family, who have been synonymous with halwa in Bahrain for over a century.

Ingredients:

• 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)
• 1 cup water (for the corn starch mixture)
• 1 teaspoon red food colouring
• 1½ cup rapeseed oil
• 2 tablespoons rose water
• 2 cups nuts (pistachios, almonds, walnuts, toasted)
• 3 tablespoons sesame seeds
• 1 cup sugar
• 3 cups water
• 1 large pinch saffron
• 1 1/2 tsp ground cardamom
• 1/2 tsp liquid red food colouring
• 1/4 cup oil
• 1 cup roughly chopped nuts (cashew and pistachio)

Method:

• Infuse the saffron in 1 to 2 tablespoons of boiling water for at least 1 hour.
• Put the butter in a hot skillet over medium heat. Brown for 3 minutes.
• Remove butter from heat and strain.
• Stir in cardamom and nutmeg. Infuse.
• Combine cornstarch, rose water, food colouring and 1 cup (250 ml) of water. Beat vigorously to remove any lumps.
• In a very large pot, pour sugar, water, infused saffron and lemon juice and bring to a boil over medium to high heat.
• Stir the cornstarch mixture while stirring.
• Cover to prevent splattering and cook for 5 minutes.
• After 5 minutes, add the rapeseed oil gradually and mix well. Cover and cook for 5 more minutes. Then uncover and stir every 5 minutes.
• 30 minutes after adding the cornstarch mixture, add the cardamom and nutmeg. Mix well.
• Stir in a circular motion continuously for the remaining 15 minutes. Large bubbles will form.
• Remove excess oil with a ladle and add the brown butter. The butter must be added during the last 5 minutes.
• Stir in nuts and mix well. Remove from heat.
• Sprinkle with white sesame seeds and dried fruits.

The total cooking time is 45 minutes or when the temperature of the halwa reaches 230 °F (110 °C). The end result should not be sticky. Its consistency should be soft and a little chewy.

Halwa's history and origins

Halwa is a sweet confectionery that is popular across Central Asia, the Middle East, and India. The word halwa is derived from the Arabic word حلوى, which means 'sweetness'. It is also spelled helva, halvah, halava, halawa, alva, xalwo, haleweh, ħelwa, hulwa, halvah, helava, halwa, halua, aluva, chalva, chałwa, Халва, हलवा, حلوى, and חלבה in different countries.

Halwa Bahraini, or Bahraini halwa, is a variety of halwa that is popular in Bahrain and the wider Gulf region. It is believed to have originated in Iraq or Oman and was likely introduced to Bahrain in the middle of the 19th century. The Bahraini version is characterised by the use of cornstarch and rapeseed oil. It also typically includes saffron, cardamom, and nuts such as cashews, pistachios, and almonds. The texture is described as jelly-like or similar to soft nougat, and the colour is usually red or green.

The Showaiter family is synonymous with halwa in Bahrain, having modified the original recipe and established a dynasty of halwa shops over a century ago. Bahraini halwa is often served with Arabic or Turkish coffee and is a key element of dessert and hospitality in the country, particularly during the Eid celebrations after Ramadan.

Halwa's popularity and demand

Halwa is a very popular sweet in Bahrain and the Gulf region, often served during Eid and other special occasions. It is said to be best enjoyed when freshly made, still warm, and topped with crunchy nuts. Its jelly-like texture and strong flavours of saffron and cardamom make it a delightful treat.

The origins of halwa are believed to be Iraqi or Omani, but it was perfected in Bahrain by artisans who added their unique touches and competed to create the most delectable sweet. The Bahraini version is made with cornstarch and rapeseed oil, setting it apart from other varieties.

The Showaiter family is synonymous with halwa in Bahrain, having modified the original recipe and established a dynasty of halwa shops over a century ago. Their name has become so closely associated with the sweet that it is often called "halwat Showaiter". The family's success extends beyond Bahrain, with shops and factories in every Arab Emirate.

The popularity of Bahraini halwa is evident in the number of shops and vendors dedicated to this sweet treat. Halwa & Gahwa, Murooj Al Muharraq, Alhalwachi Sons, Showaiter Delights, and Jamal Showaiter Sweets are just a few examples of places where one can indulge in this local favourite.

The sweet's fame has spread beyond the region, attracting visitors from around the world to Bahrain's Exhibition Avenue in Muharraq, where they can sample the renowned delicacy. The avenue is known for its restaurants, hotels, and sweet shops, with Bahraini halwa being the main attraction. It is said that "Bahraini halwa can be imitated but never equalled," which brings many people to Exhibition Avenue in search of the authentic taste.

Halwa's preparation and process

Halwa is a sweet confectionery that is popular across Asia and the Middle East. The Bahraini version of this treat is made with corn starch and rapeseed oil, which sets it apart from other varieties. The following is a guide on how to prepare and make Bahraini Halwa.

Firstly, infuse saffron threads in a small amount of boiling water for at least an hour. Next, grind cardamom pods and remove the seeds. Then, toast nuts in a frying pan and roughly chop them. Separately, combine cornstarch, rose water, a small amount of red food colouring and water, mixing until smooth.

In a medium-sized pot, pour in sugar, water, lemon juice and the saffron-infused water. Bring this mixture to a boil over a medium-high heat. Set a timer for 45 minutes and press start. Cover and cook for 5 minutes, then gradually stir in rapeseed oil. Cover and cook for another 5 minutes, then uncover and stir every 5 minutes.

After 30 minutes, add the ground cardamom and cinnamon, stirring to combine. For the last 15 minutes, stir continuously. Large bubbles will form. During the final 5 minutes, remove any excess oil and add in the brown butter, stirring until the timer reaches 0. Turn off the heat and stir in 3/4 of the nuts.

Pour the mixture into a serving dish and top with sesame seeds and the remaining nuts. Leave the halwa to cool and set before serving. The colour will lighten over time but this is normal.

Bahraini halwa is best served with Arabic or Turkish coffee to balance the sweetness. It is a key element of dessert in Bahrain and is often served to guests on Eid and other special occasions.

Halwa's taste and texture

Halwa is a sweet confectionery with a gel-like texture similar to soft nougat. It is chewy and sticky, with a crunchy texture from the nuts. The Bahraini version is subtly spiced with cardamom, saffron and nutmeg, and its flavour is reminiscent of Turkish delight.

The basic ingredients of Bahraini halwa are water, sugar, corn starch, rose water, saffron, cardamom, food colouring and nuts. The saffron is infused in the rose water, and corn starch is dissolved in the water. The sugar is then melted and the corn starch mixture is added, along with the saffron rose water, cardamom, food colouring and oil. The mixture is stirred continuously until it becomes smooth. The nuts are then added, and the halwa is poured into a serving dish.

The end result is a soft, chewy sweet with a gooey texture. It is often served with Arabic or Turkish coffee to balance out the sweetness. It is a popular dessert and is commonly served to guests on Eid and other special occasions.

Frequently asked questions