Halawa tahini is a traditional, traditional industry that is in high demand during Ramadan

The Shawar family, whose name has been associated with it for many years, has maintained the halva industry, since Hajj Daoud Shawar opened the first halawa factory in the old town of Hebron, in the early 1930s, and is still Even today, in the traditional traditional handicraft way.

Continue the journey..

Young Jaafar Shawar continues the career of his grandfather and father, noting that making halawa is their main business, and that it is a symbol of the family that only remembers halawa, tahini and serge, and in the traditional, manual way that preserves the same quality that was before and the same original taste, explaining that it is the story of the struggle of years. long.

He explained, that despite the introduction of some modern tools in the manufacture of halva halva, it is still prepared in the traditional way, indicating that the main components of halawa are sugar, tahini, glucose, and the extract of halva water or halawa straw, extracted from the Siphonera tree that is imported from Turkey, Iran and India, in addition to For sesame tahini, choco and vanilla foods.

Industry stages.

Jaafar indicated that the first stage of making the sweetness, which is called “the sweetness of our master Musa,” is by cooking sugar with glucose, and beating it with a substance that gives the product consistency and color, at a temperature of up to 160 degrees Celsius, adding: After cooking the sugar, it is done in The second stage is adding pure sesame tahini, then kneading the ingredients manually in the traditional way in a large pot known in Hebron as “Hilla” while continuing to stir manually.

He pointed out that the method of kneading with halal copper and the old method, that is, the Levantine method, is the best and the best, until it is ensured that the sugar absorbed the amount of water, so as not to damage the sweetness, stressing that the percentage of tahini is 55% of the percentage of sweetness.

He added: After it is confirmed that the water is completely absent from the sweetness, in the third stage the sweetness is cut after it has been flavored with chocolate and mixed with another flavored with vanilla, to find its way after that to the shelves of shops and from there to consumers, of various weights.

The Lady of Suhoor..

Jaafar stressed that sweetness is in high demand in the blessed month of Ramadan, as it is the lady of suhoor, and is very useful, pointing out that sweetness in the market is of different shapes and types, including Meccan-hair, and Levantine-tahini sweetness, which is the most consumed and requested, and that nuts can be placed from Pistachios, walnuts, etc., as desired.

He noted that Shawar Halawa was still produced in the Old City despite the Israeli practices of Judaization, noting that those made in the old city of Hebron have a distinct flavor.

tired..

Jaafar, who completed his university studies in business administration, pointed out that the traditional halwa industry is tiring and not easy, and no one can work with it. He stands by his father since he was young and watches him how he makes and works, indicating that he will teach it to his children, so that it will remain connected to his family name.

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