Traditional Tahini Misbahoo***

Ingredients

• 2  cups honey (use organic & diabetics can enjoy)
• 2 cups of tahini
• 1 tps. Vanilla extract
• pistachio, split almond nuts or Nestle's Milk Chocolate Morsels are optional
• olive oil
• 1/2 - 2cups of dry milk*

Instructions

1.      Warm honey on medium heat or microwave for 40 seconds, not over 100 degrees

2.      Have the Tahini in a medium size bowl

3.     Add the honey to the Tahini, and add the vanilla extract.  Mix with a wooden spoon to combine. At first it will look separated but after a few moments it all comes together

4.   Continue to mix until the mixture starts to stiffen, for a good 6-8 minutes. If the mixture does not become stiff, slowly fold in dry milk to stiffen filling.* Add mixture into a lightly-greased ( olive oil )  loaf pan**, or into a greased cake pan with a removable bottom. Press into pan and smooth out the bottom with a spatula. 

5.   Keep at room temperature and wrap tightly with plastic wrap. Leave in the refrigerator for up to 3 hours. This will allow the tahini to form, which will give the halawah its distinctive texture.

6.      Invert to remove from pan and cut into pieces with a sharp knife. Will keep for months in the refrigerator, tightly wrapped in plastic.

Time: 20 minuets to prepare

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Notes:  processed honey contains sugar so it wont crystalize on the store shelves, use raw or uncooked honey and this will not affect the sugar levels of diabetics ( Allah is Great)

** crumble some nuts and place at the bottom of the loaf pan, which will become the top of the misbahoo loaf

***misbahoo is the blackamerican muslim designation for this dessert