Hey Guys,
Sorry I haven't posted much. to much home work so little time. I feel so busy all the time. It hasn't sunk in that I am in high school yet. any way... I di a presentation on Omani Halawa last week and I wanted to share some facts about Halawa with you all. Sorry if I spelt something wrong... I am special . any way I hope you all learn something from this.

Omani Halawa

Halawa is translated from (sweet) in Arabic. A trip to Oman is not complete without trying some of this delicious local delicacy. Omani Halawa is a symbol of Omani hospitality and is traditionally served with Omani coffee (Kahwa). This sweet is mostly served on special occasions like weddings, Eid (Islamic holiday) and Ramadan. But Omanis serve it on normal days if they have family coming over or just for fun. The Omani government fully supports the Halawa industry. This shows how important Omani Halawa is to the Omani cloture and tradition. 

Halwaw was invented 600 years ago in Jabel Akdar and then became famous all over the Arab world. It was introduced to the Bahrainis by the Omanis during the yarabi time which was when the Omanis helped drive out the Iranis in 1800s. From there Halawa started to spread all over the Arab world.

There are different kinds of Halaw. Every Walaya (part or region) has their own Halawa that symbolises there region. Each Halawa has a different ingredient or colour that symbolises the region. For example:  If you taste a hint of rose water it means it is from Jabil Akdar. Jabil Akdar is famous for its Rose water so in order to make a Halawa of their own they added Rose water.

The colour of Halawa depends on the colour of sugar used; dark red or brown Halawa is usually indicative of the inclusion of brown sugar. The best known Halawa is the Sultani Halawa. It is known to be the best and finest Halawa in Oman. HM Sultan Qaboos gives this Halawa to his visitors as gifts. But know the way it is made has now been reviled but cannot be perfected like the original.

The Halawa- making process is a laborious one, with the dedicated chef stirring the gigantic pot of bubbling hot, sticky substance for up to three hours. A momentary lapse in attention and the Halawa could stick to the pot and burn and be ruined.

The Halawa is cooked over gas or a large wood fire, with wood being preferred as it is said to produce the best result. The Halawa is fool of sugar, Cardamom and Saffron. The top is decorated with nuts called ( Mokasarat). People also like to use Simsim sends on top to give it a little bit of a crunch. I don’t like it though.