All in the Family: al-‘Amad li-l-Halaweh’s 100 Mouthwatering Years in Jerusalem’s Old City

Halaweh—the word derived from hulw, or “sweet,” in Arabic—is a sweet thick paste that may have different ingredients but is essentially halva root, sesame paste (tahini), and sugar or honey. Commercially, it is usually referred to as “halva,” but not in the Old City of Jerusalem, which boasts the best halaweh you are likely to find anywhere.

Any Palestinian Jerusalemite will tell you that al-‘Amad—the most famous halaweh place in the city—is where the good stuff is.

“There are countless [Israeli and Palestinian] versions of halaweh that you will find in different packages,” says Ribhi al-‘Amad, “but when you look at the ingredients, you will quickly know the difference in the percentages of what we offer versus the rest.”1

Ribhi should know: The ‘Amad family has sustained this business for more than 100 years. The shop has always been in the souk Khan al-Zeit’s main market in the Old City of Jerusalem, but it was first opened in 1880 a few doors away from its current location by Ribhi’s grandfather and his brother. Ribhi’s father renovated the store in the 1970s, and it has remained in its current location ever since.

The actual halaweh factory used to be located in Khan al-Zeit too, at Hosh al-Shawish. However, in the 1970s, because the Israeli Ministry of Health forced some restrictions (mostly related to food control and safety) that resulted in the factory being barred from operating in the Old City, the family opted to move the factory to Nablus but still sell their products in Jerusalem.

The ‘Amad family is large, with branches in Palestine, Jordan, Syria, Yemen, and elsewhere. “Our origins are from Nablus, but my grandfather was always tied to Jerusalem, as was my father, and now myself.” Ribhi speaks with pride in belonging to a family that has become a household name, inextricably linked to the product it has made and sold in the Old City for decades.

“I’m the third generation at this place,” Ribhi told Jerusalem Story in November 2024. “My grandfather founded it, and my father kept it running. I hope our children will carry on the legacy.”

When comparing halaweh sold in Jerusalem, you immediately realize that al-‘Amad’s halaweh has a flaky texture that almost literally melts in your mouth, unlike those sold in packages that are usually too wet or too dry. The family, which makes the halaweh by hand and not using a machine, took the confectionaries one step further and offered flavors—vanilla, pistachio, coconut, cacao, and chocolates.

When asked about what he thinks of all these varieties, Ribhi responds diplomatically, “Each person has their own taste.”

“People think halaweh has milk, butter, flour, and nonnatural sources in it,” Ribhi explains, but the family recipe is simple and has been consistent with the original version. The base ingredient is the plant of the soapwort root (sometimes known as the halva herb); this forms the foam and gives a creamy texture. Sugar and tahini are added to it. “It is vegan and gluten-free,” he emphasizes.

Versions of halaweh are found throughout the Arab world, the Balkans, and South Asia.

“When we were kids, my siblings and I, we used to come here and help our dad run the business. Slowly, we learned the rare—and old—profession. We preserved it and were open to updating, but still maintaining the trademark.”

“My siblings and I have all completed our education, at the university level,” he emphasizes. “But it was also important for us to return to this profession. We now export—and we sell to other outlets in the local market.”

When asked whether he expects his children to carry on the work, he expresses hope that they will see value in doing that. They often go to the factory and know how things run. “We hope the next generation will carry on with it,” he says.

“Jerusalem is a place everyone wishes to be in. It’s our honor to be here, especially in the heart of the Old City of Jerusalem. It is a privilege for us to be here.”