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Halawet el mouled
Sesame and peanut brittles
Halawet el mouled: sesame and peanut brittles sold for the Prophet's birthday
For weeks before the Mawlid an-Nabi, the Prophet's birthday, sweet shops all over Egypt build towering displays of halawet el mouled beside the brightly dressed sugar dolls and horses. The boxes hold slabs of brittle: simsimiya made with sesame, fuliya with peanuts, hummusiya with roasted chickpeas and goziya with coconut, all crisp, glassy and nutty. This recipe makes the two most popular, sesame and peanut; swap in roasted chickpeas or coconut for either. Hot sugar burns badly, so keep children away and work with care. The mistake that ruins brittle is stirring the syrup before it boils, which makes it crystallise into grainy sugar. Chef's tip: oil the rolling pin and the tray; the brittle sets within minutes, so have everything ready first.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the syrup (two batches)
- 10 ½ oz sugar
- 3 ½ oz liquid glucoseor honey
- ¼ cup water
- 1 tsp lemon juice
- ⅔ oz butterplus a little for the trays
Nuts and seeds
- 5 ½ oz sesame seeds
- 5 ½ oz roasted peanutsskinned, unsalted
- ¼ tsp salt
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Method
0/8 doneStep 1: Butter two baking trays or two sheets of baking paper and a rolling pin. Toast 5 ½ oz sesame seeds in a dry pan over a medium-low heat until light gold, then tip onto a plate.
4 minStep 2: Warm 5 ½ oz roasted peanuts in a low oven or dry pan for 5 minutes, so they don't cool the syrup too quickly.
5 minStep 3: For the sesame brittle, put half of 5 ½ oz sugar, 1 ¾ oz liquid glucose, 2 ½ tbsp water and ½ tsp lemon juice into a heavy pan over a medium heat. Swirl the pan but don't stir until the sugar has dissolved and it is boiling.
Step 4: Boil without stirring until it turns light amber and reaches 300°F on a sugar thermometer.
8 minStep 6: While it is still warm and pliable, after about 2 minutes, cut into squares or diamonds with an oiled knife.
2 minStep 7: Repeat with the rest of 5 ½ oz sugar, 1 ¾ oz liquid glucose, 2 ½ tbsp water, ½ tsp lemon juice, ⅓ oz butter and ⅛ tsp salt, stirring in the warm peanuts at the end.
10 minStep 8: Leave both trays to cool completely until hard, then break along the cuts. Store in an airtight tin between sheets of baking paper for up to 2 weeks.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 6 g
- Carbs
- 31 g
- Fat
- 14 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does halawet el mouled take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 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.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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