Yield: 64 Servings
|5½ pounds||Granulated sugar|
|1||Lemon; juice of|
|1 teaspoon||Pulverized mastic|
|3 drops||Food coloring; if desired, more or less|
|3 tablespoons||Orange blossom water or rose water (up to)|
|4 ounces||Almonds or pistachios; chopped|
|Cornstarch to dust the tray|
Date: Sun, 17 Dec 95 03:35:42 GMT Put the glucose and the granulated sugar into a large pan with 2 cups of water. Stir well and bring to a boil, stirring occasionally. Put the cornstarch into another large pan. Add 6 cups water gradually, stirring until well mixed. Bring to the boil slowly, stirring all the time, until you have a smooth, creamy white paste. Add this slowly to the hot sugar and water syrup, stirring vigorously so that no lumps form.
Bring to a boil again, and cook, uncovered, over a constant low flame for 3 hours, stirring as often as possible with a wooden spoon. If the flame is too high, the bottom of the mixture will tend to carmelize.
The mixture must be cooked until it reaches the right consistency. THis takes about 3 hours, and on this depends the success of the recipe. To test the consistency, squeeze a small blob of the mixture between two fingers.
Only when it clings to both fingers as they are drawn apart, making gummed threads, is it ready. It may then have acquired a warm golden color. Add the lemon juice and the flavorings. THe mastic should be ground with a little granulated sugar to be successfully pulverized. Add coloring if you wish. Stir vigorously and cook a few minutes longer. Add the chopped nuts and mix well.
Pour the hot mixture out about 1 inch deep into trays that have been dusted with cornstarch to prevent sticking. Flatten it with a knife and leave it to set for at least 24 hours. THen cut into squares with a sharp knife, and roll in sifted powdered sugar. The Halkoum will keep for a long time packed in a box.
From "A Book of Middle Eastern Food" by Claudia Roden REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .