How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

ghee along with 3 T of honey. Cook for 5-10
minutes, spooning honey over the patty and
flipping the patty at least once. Pour 1 T of the
nut mixture into it. Remove onto a plate,
pouring the honey and butter mixture over
top, add a pinch of pepper. This should work
fine with larger batches but we haven’t tried
that yet.
Hulwa
Ibn al-Mabrad p.19
Its varieties are many. Among them are the
sweets made of natif. You put dibs [fruit syrup],
honey, sugar or rubb [thick fruit syrup] in the
pot, then you put it on a gentle fire and stir until
it takes consistency. Then you beat eggwhite and
put it with it and stir until it thickens and
becomes natif. After that, if you want almond
candy you put in toasted almonds and 'allaftahu;
that is, you bind them. walnuts, pistachios,
hazelnuts, toasted chickpeas, toasted sesame, flour.
[apparently alternative versions]. You beat in the
natif until it thickens. For duhniyyah you put in
flour toasted with fat. As for ... [other versions.]
Sugar version Honey version
¼ c water 1 c honey
1 ¼ c sugar 1 egg white
1 egg white 2 ½-3 c or more nuts
1 ½ - 2 c nuts [ground nuts
or sesame seeds]
This makes 25-40 hulwa.
Sugar version: Bring the water to a boil,
stir in the sugar, continuing to heat. When it is
dissolved and reasonably clear, turn it down
to a simmer and put the top on the pot for two
or three minutes (this is to let the steam wash
down any sugar on the sides of the pot). Take
the top off, boil gently until the temperature
reaches the hard ball stage (250° -260° F).
Beat the egg white until it is just stiff enough
to hold its shape. Pour the sugar syrup into the
egg white, beating continuously. You now
have a thick white mixture; this is the natif.
Mix it with chopped nuts (we have used
almonds and walnuts) or toasted sesame
seeds, or some mixture thereof. Squeeze the
mixture into balls and set them aside to cool.
As the natif cools it gets harder and less
sticky, so you have to work quickly; the hotter
122
you get the syrup before combining it with the
egg white (and hence the less water ended up
in it), the faster this happens and the dryer the
hulwa ends up. If you get past 260°, the syrup
may crystallize on you as or before you pour
it; if so, give up and start over.
Honey version: Simmer the honey gently
until it reaches a temperature of 280° -290° F.
From that point on, the recipe is the same as
for sugar, using the boiled honey instead of
the sugar syrup. Note that honey requires a
higher temperature than sugar to get the same
effect. Also note that natif made from honey
will be stickier than natif made from sugar
(maybe you can solve this by getting the
honey up to 310° without burning it; I
couldn't). So use a higher ratio of nuts to natif
and have the nuts chopped more finely; this
helps reduce the stickiness. You may want to
roll the honey hulwa in sesame seeds or
ground nuts, also to reduce stickiness.
Dibs version (still experimental). Stir the
dibs while simmering at medium heat about ½
hour+, until it gets to about 250°. If you do
not stir, it may separate out. By 250° there is
some problem with scorching.
Note: Dibs is date syrup, available from
some Middle Eastern grocery stores.
To toast sesame seeds, put them in a heavy
iron pot over a medium to high flame. When
the ones on the bottom begin to tan, start
stirring. When they are all tan to brown, take
them off the heat or they will burn.
Makshufa
al-Baghdadi p. 211
Take equal parts of sugar, almonds (or
pistachios), honey, and sesame-oil. Grind the
sugar and almonds, and mix together. Add
saffron to color, mixed with rose-water. Put the
sesame oil into a basin and boil until fragrant:
then drop in the honey, and stir until the scum
appears. Add the sugar and almonds, stirring all
the time over a slow fire until almost set: then
remove.
1 c+ almonds 3 T rosewater
¾ c sugar ¾ c sesame oil
10 threads saffron ½ c+ honey