Recipe: chocolate halva cookies

Chef Mounir Toub introduced the whole of the Netherlands to the riches of Arab cuisine via 24Kitchen. In his new book Chef Toub: Lekker Arabisch, he also shows just how surprisingly versatile these dishes are, how beautiful and colorful, and above all, how well you can make them yourself at home. From easy weekday meals to going all out at the weekend; in this book, he takes you along with his motto: “Cook and eat with lots of love and pleasure”.

Mounir Toub: “I really love halva, but I love chocolate just a little bit more. By combining the two in this delicious cookie, I’ve come to love halva even more.”

How to make the chocolate halva cookies

• Melt the milk chocolate au bain-marie (in a mixing bowl over a pan of boiling water).
• Divide 200 g of halva into small pieces and shape the rest into sixteen small balls.
• Add the milk and butter to the melted chocolate, stir well and leave to cool. Mix in the biscuit and the remaining halva. Shape the dough into sixteen balls. Press a halva ball into each dough ball and reshape the dough balls into neat rounds. Roll them in the ground pistachios.

Title: Chef Toub: Lekker Arabisch
Author: Mounir Toub
Price: €24,99
Publisher: Kosmos

Read also:

• Halva. What can you do with it?
• There’s more than nougat
• Six things you didn’t know about chocolate yet