Recipe by Um Safia
Helouwa Ta'aba are very traditional, lovely simple cookies from Algeria. They should be quite hard, but if you prefer them a little softer then take them out of the oven at 20 minutes. There are 2 versions of this recipe, one flavoured with lemon & the other is plain but topped with sesame seeds. Both versions are below. This particluar recipe is our family recipe & is DH's all time favourite helouwa as it is not too sweet (so he can eat more lol!)
Top Review by Da Huz
There was no temperature listed, so I used 350. I baked 20 minutes and the cookies were a little soft, just like the description said. I used orange zest instead of lemon zest, and it was delicious. The cookies are not overwhelmingly sweet and they allow the citrus flavor to come through nicely.
- 1 kg plain flour
- 6 eggs
- 250 g granulated sugar (I use 200g-220g)
- 9.85 ml baking powder
- 250.0 ml sunflower oil or 250.0 ml vegetable oil or 250.0 ml canola oil
- 4 lemons, zest of, finely grated
- 1 egg, beaten
- 59.14 ml sesame seeds, lightly toasted
Directions See How It's Made
- In a large bowl, beat the eggs & the oil.
- Add the baking powder (& lemon zest if using), & slowly add the flour, mixing the ingredients with your hands until a dough forms. You will probably not need all of the flour.
- Once you have a firm dough, you can shape your helouwa.
- To shape, you have 2 choices: you can roll out to 5mm thickness & cut out with your favourite cookie cutters OR you can roll into a 1cm thick 'sausage' & make rings & straight lengths them decorate with a 'Nakkach' or fork if you don't have one. (See photos).
- If making the sesame version, once you have cut out all your cookies, brush a little beaten egg over the top of the cookies & sprinkle with the sesame seeds.
- Place on a tray lined with aluminium foil (shiny side up) & bake for 25-28 minutes. The cookies should be pale but hard when tapped. (Unless you want them soft on the inside, in which case you should take them out after 20 minutes).
- Allow to cool then store in an airtight container for upto 2 weeks.