Y - Issue 175 - June 21 2011 - Y-oman.com

Sweet TraditionsClint Derric EgbertOmani halwa has been an intricate part of Omani culture foras long as people can remember. It is a formality yet a displayof gratitude and respect to guests visiting Omani homes orformal events. In other words, it is one form of the worldfamous Omani hospitality.Omani halwa is a sweet that is made using simple ingredientssuch as starch, eggs, sugar, water, ghee, saffron, cardamom,nuts and rosewater, which is brought all the way from the hillsof Jebel al Akdhar. But even though the ingredients may besimple, it is still a complicated dish that does require quite a bit of know-how to cook and to preserve.Traditionally made on a wood fire made from sinmr wood, that is popular due to its durability and ability to burn withoutemitting smoke or odours, halwa can also be cooked over a gas or electric stove. However, because culture is an intricate partof Omani society, the most common method of cooking is the traditional manual way.Cooking halwa is a strenuous job that requires consistentattention and most importantly, a rhytmic stirring of thehalwa when being cooked, to avoid it from sticking tothe bottom and sides of the cooking vessel (Mirjnl).Also, it is imperative to add small amounts of oil whilestirring. When cooked, it must be left to cool beforeeating.Omani halwa comes in quite a few varieties, of whichthe most popular is the Sultani type, also known asSpecial halwa as it is made from a special kind of Omanisugar. Then there is the Muscati, also called Red halwa,that is mainly made in Nizwa and Bahla. Black halwa,called Zayt al Zaytoon (olive oil), Tamr (date), Haleeb(milk) and Asal (honey) are other popular variations ofthe dish, are also made to demand.Cooking the halwa is only part of its preparation; theother is to know how to preserve it correctly. Halwamust be left to cool after cooking for at least twohours, and must never be covered when hot, becausethat will restrict the halwa from hardening, and will alsocause the sweet to go rancid faster.No halwa is complete without the company of Omaniblack coffee (Kahwa), which is said to be obligatorywhenever the dish is served. The coffee helps tonedown the sugar intake that is present in the halwa, andalso adds an immaculate aftertaste in the mouth. Youmust try it to believe it. However, in between the halwaand the coffee, one must never forget to perfume one'shands with rose water, or some other scented water.Saha!Halwa Omania RecipeIngredients:Water – 1 LWhite sugar – 1 cupBrown sugar – ½ cupWheat starch – 1 cupGhee – ½ cupRose water – ½ teaspoonSaffron – a pinchCardomom powder – ½ teaspoonAlmonds – 1 tablespoon, broken into quartersCashewnuts – 1 tablespoon, broken into quartersNutmeg powder – 1 teaspoonMethod:Step 1Boil water in a vessel and add brown sugar, continuously stirringuntil completely dissolved. Add sugar and keep stirring, againuntil the mixture is dissolved.Step 2Let the mixture cook on a low heat, while adding starch andstirring consistently for at least 2 hours.Step 3When the mixture is semi-thick then it is time to add Ghee tothe pot, followed by sprinkles of water. Remember to keepstirring.Step 4Once the mixture begins to hold together, then it’s time to addsaffron, rose water, almonds, cashewnuts, and nutmeg. Keepstirring until the mixture is thick.Step 5Remove from the cooker and pour into two-inch deepcontainers. Garnish with some nuts and allow it cool. Serve itto your guests with a cup of Omani black coffee.28 29