The anecdote commenced in the town of Nablus, in year 1860 AD, when Ahmed Ayesh started to produce Tahini & Halawa from the cereals of sesame, of high quality and excellent standards at the tiny attic of his small residence in his home city, Nablus, where he kept to use the superior raw materials for that, a thing that made the celebrity of the taste, flavor & savor of his Tahini & Halawa touch the ears of the Ottoman Sultan, who bestowed upon him the nickname of " Tahini & Halawa Sheikh" since year 1900 AD. So far and up to now, the secret of Tahina & Halawa ingredients is being inherited and passed on among the generations of the family for 150 years about the production of Ayesh Tahini & Halawa.