Srour Halawa: The Amman Halva House We Import

Who Ibrahim Srour Est. is

Ibrahim Al-Srour began halva and tahini production in Damascus, Syria in 1936, and the family recipe stayed in Syria for most of the following seven decades. After the Syrian war began in 2011, the family relocated and registered the business in Amman, Jordan in December 2012, restarting production there; the house now operates under Jordan FDA food-safety inspection.

That history is worth stating precisely rather than folding into a vague "traditional recipe" line: what reaches our catalogue is a specific, 1936 Damascus family formula, pressed today in Jordan rather than Syria — the tradition survived the move even where the address didn't.

What we import: one line, one format

We carry a single Srour product — Halawa with Pistachio, an 800 g block, tahini whipped with hot sugar syrup and studded with pistachio through the block rather than sprinkled on top. It's the classic Levantine pairing, and it's the format most GTA delis, grocers and dessert counters mean by default when they order "halva."

We're direct about scope here: plain and other flavoured formats beyond the 800 g pistachio block aren't a standing catalogue line. They can be sourced on request through the house rather than held as stock — raise the format and volume in your inquiry and we'll confirm what's available rather than assume.

That single-line honesty matters most for a buyer comparing us against a listing that implies a wider Srour catalogue than actually reaches Canada through any importer — we'd rather confirm the one product we can back up than let a search result imply a range we can't.

Buying through a Canadian distributor vs sourcing it yourself

Ordering Srour's halawa through Levant Direct means placing a domestic wholesale order against a case already landed in Canada, with one written quotation, rather than managing an import file, a preventive control plan and cosmetic-adjacent customs paperwork directly with a Jordanian producer. For most delis, grocers and cafés testing or reordering a single line, that's the simpler path — importing directly makes more sense at a scale well beyond a normal case reorder.

We can't speak to every importer this specific line moves through in Canada, so it's worth comparing any source against a named producer, a documented history and a straightforward, quote-based process — the standard we hold ourselves to on this page.

Where the block fits on a counter or menu

One 800 g block covers weeks of service for most delis and cafés, sliced to order rather than pre-portioned, and it needs no refrigeration to hold its texture. It pairs naturally with the rest of a Levantine sweets or breakfast shelf — see halawa croissants, babka and brownies for pastry-kitchen uses beyond the deli slice, and our sesame guide for the tahini it's built from.

Cafés running a coffee-and-sweets counter often slice it fresh alongside barazek and ghraybeh service, since all three hold well at room temperature and draw from the same case-based inquiry.

Ordering Srour halawa

Add the case count you need to an inquiry alongside anything else in the catalogue — sweets, spices, oils — and a single written quotation covers everything, typically within a business day. There's no published price list; the quotation is the price document, and asking commits you to nothing.