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Djouzia (walnut and honey nougat)
Djouzia: the soft, chewy honey and walnut nougat of Constantine, cut into small squares
Shops in old Constantine wrap djouzia in twists of paper and sell it by weight, a soft, pale caramel-coloured nougat of honey, whipped egg white and plenty of walnuts. It is chewier and darker than white Provençal nougat, with a deep honey flavour and the slight bitterness of walnut skins. Djouzia is a gift sweet, carried to weddings and offered with coffee to visitors, and keeps for weeks. A sugar thermometer makes it reliable. Chef's tip: cook the honey syrup to 125 °C; syrup that is pulled off too early is the most common mistake, and the nougat stays sticky and will not set enough to cut.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 20
Ingredients
- 9 oz walnut halves
- 2 egg whitesat room temperature
- 9 oz honey
- 5 ½ oz caster sugar
- 2 tbsp water
- 1 tbsp orange-blossom water
- 2 tbsp cornflourfor dusting
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Method
0/8 doneStep 1: Toast 9 oz walnut halves in a dry pan over a medium heat for 5 minutes until fragrant, then chop roughly. Keep them warm in a low oven.
5 minStep 2: Line a 20 cm square tin with baking paper and dust it with half of 1 tbsp cornflour.
Step 3: Put 2 egg whites in a large heatproof bowl and whisk with an electric whisk to stiff peaks.
Step 4: Heat 9 oz honey, 5 ½ oz caster sugar and 2 tbsp water in a heavy pan over a medium heat, stirring until the sugar dissolves, then boil without stirring until it reaches 250°F on a thermometer, 10 to 12 minutes.
12 minStep 5: With the whisk running, pour the hot syrup onto the egg whites in a thin stream down the side of the bowl. Keep whisking for 3 minutes until thick and glossy.
3 minStep 6: Set the bowl over a pan of barely simmering water and beat with a wooden spoon or the whisk on low for 15 to 20 minutes, until the mixture is very thick, stiff and a little drop pressed between cold fingers no longer sticks.
20 minStep 7: Stir in 1 tbsp orange-blossom water and the warm walnuts quickly, then press into the tin with a wet spatula, about 2 cm thick. Dust the top with the rest of 1 tbsp cornflour.
Step 8: Leave to set at room temperature for at least 4 hours or overnight, then cut into 3 cm squares with an oiled knife and wrap each piece in baking paper. Keep in a tin for up to 3 weeks.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 2 g
- Carbs
- 22 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does djouzia (walnut and honey nougat) take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of honey?
- Maple syrup or golden syrup, same amount.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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