The manna is a sort of nougat. I went Looking further into The origin of the nougat.I discovered that the manna(which, initially was made from natif) is the origin of the all the nougat....▶️
we know the nougat under different names. It is Nougat in France, torrone in Italy and toron in Spain. The first recipe in Europe came from Iraq 🇮🇶and Syria 🇸🇾 introduced by the Arabs
That was in the xth century. AND, I suppose the difference among all the variations would b the amount of sugar, the temp of the syrup, the flavors and may be the time of cooking.
This sweet has always been around the Middle East. Childhood memories..It came from Iran, from Iraq, and from Aleppo in Syria. In modern times the recipe has been adapted to available ingredients. ▶️
Egg whites sugar, pistachios, almonds or walnuts, rose water and or cardamom. It depended on where it came from. It is quiet simple to make because all ingredients are available everywhere anywhere.
Beat the eggs into stiff peaks
1st syrup: 115 g sugar+140g glucose and 2 tbsp of water. When the syrup arrived at soft ball stage (120C) add slowly over the egg whites while the mixer is running at high.
2ed syrup glucose 390 g+sugar 315g + 3 tbsp water. at hard ball stage (160C) add over the egg whites. Of course while the mixer is running on high. Then add 2 tbsp of rose water and beat 5-7 mins.
Put in a mould lined with parchment paper and let stand for 8 hrs at least. Then cut into squares, rectangles or as one desires
Put the on flour dusted surface and apart because they are very sticky snd they will expand.
To store. Layer them apart and separate layers with parchment paper. The traditional method is to store them in flour. But at that time it was the only way to keep them from sticking together
A tip was given me by a dear friend gloria. to serve what you need, put on a flour dusted glass platter and pass them 10 seconds in the microwave. Heavenly
After 24 hrs they expanded
- 420.0g Sugar 315+115
- 530.0g Glucose390+140
- 300.0g Pistachios toasted
- 60.0ml Water 4 tbsp (3+1)
- 2.0Tbsp Rose water
- 2.0 Egg whites (80 g)
- 0.0tsp Cardemom or more(optional)
- Sugar thermometer