Algerian Helouwa Ta'aba (Lemon or Sesame Cookies)

Recipe by Um Safia
READY IN: 58mins




  • 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.