Sakalance Recipe

Make halawa

In a medium bowl, combine 1 cup well-stirred tahini with 3/4 cup powdered sugar. Stir with a spatula until the mixture begins to thicken and become grainy. Add 2 tablespoons honey and 1/2 teaspoon vanilla extract; continue folding until the sugar is fully incorporated and the mixture holds together but is still slightly soft. Taste and add a pinch of salt if needed to balance sweetness. If mixture is too stiff, add up to 1 teaspoon neutral oil or 1 teaspoon extra honey to loosen. Press the halawa into a small loaf pan or shape into a log for easier serving. Refrigerate while you prepare other components so it firms slightly (15–30 minutes).

Prepare cream base

Pour 2 cups heavy cream and 1/2 cup whole milk into a heavy-bottomed saucepan. Warm gently over low heat, stirring occasionally, until it reaches a bare simmer (steam rising and tiny bubbles around edges) — do not boil. Remove from heat and stir in 1 teaspoon lemon juice and 1/4 teaspoon salt. Let the mixture cool to room temperature, then transfer to a shallow glass dish or bowl.

Form clotted layer

Cover the dish loosely and refrigerate undisturbed for at least 6 hours, preferably overnight. As it chills, a thick layer will form on top. Gently skim the thickened clotted cream from the surface into a bowl using a slotted spoon or spatula. Whisk lightly to loosen and make it spreadable. Taste and add 1/2 teaspoon orange blossom water if you want a floral note (optional). Keep refrigerated until assembly.

Prepare jam

If using store-bought jam, warm 1/2 cup apricot jam gently in a small saucepan over low heat for 1–2 minutes until pourable; optionally stir in 1/2 teaspoon orange blossom water. If using fresh fruit, lightly macerate 1 cup sliced figs or berries with 1 tablespoon honey and a squeeze of lemon for 10 minutes to release juices.

Toast pistachios

Toast 1/4 cup chopped pistachios in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant. Remove from heat and let cool.

Remove the halawa from the pan or unwrap the log and slice into rounds or wedges about 1/2–3/4 inch thick. Arrange 3 slices per serving on a shallow plate or on a communal platter.

Place a generous dollop (about 2–3 tablespoons) of the chilled clotted cream next to each halawa slice or heap in the center for sharing.

Spoon 1–2 tablespoons of warm apricot jam (or the macerated fresh fruit) over or beside the halawa and cream. Drizzle with extra honey or date syrup if desired (about 1 teaspoon per serving).

Scatter toasted pistachios over the cream and halawa, garnish with fresh figs/berries and a few mint leaves. Serve immediately with crisp flatbread or toasted pita wedges for scooping.

Storage: Keep leftover halawa covered in the refrigerator up to 2 weeks. Clotted cream keeps 2–3 days refrigerated. Rewarm jam gently before serving again.