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Omani Halwa (Saffron-Almond Gelm from Muscat)📷 CC BY-SA 4.0 · Slywire · via Wikimedia Commons

Nachspeise · Oman · Muscat

Omani Halwa (Saffron-Almond Gelm from Muscat) 🌸

Oman's edible handshake. Cornstarch-set gel, cooked in copper over slow fire with sugar, saffron, rose or cardamom, and folded with a fistful of nuts until it turns translucent amber and is cut into diamonds on silver foil. No Omani home serves coffee — kahwa, poured bitter in finjan cups — without a shard of halwa on the tray; it is the gift for new neighbours, the first food for wedding guests, and the sweet that defines Ramadan majlis tables from Muttrah to Nizwa. The Muscat houses still make it in drums that take a whole afternoon.

Muscat Governorate Omani ⏱ 75 Min Mittel

Zubereitung

  1. 1

    Bring sugar and 1½ cups water to a rolling boil in a heavy pot (copper if you have it) and cook 5 min to a light syrup.

  2. 2

    Slurry the cornflour with cold water and whisk it in steadily; from now on it must be stirred — the gel catches on the bottom instantly.

  3. 3

    Add ghee and keep stirring over medium-low; when it thickens and starts to pull away from the sides, add the saffron-rose bloom and cardamom, and cook 15–20 min more until the halwa turns glossy, translucent and deep gold.

  4. 4

    Fold in half the nuts; for the classic Muscat texture, work it with the spoon for another 5 min so the nuts hang suspended.

  5. 5

    Pour into a lightly oiled tray, press flat, and while warm scatter the remaining nuts, pressed in, and edible silver leaf if this is a wedding.

  6. 6

    Cut into diamonds once cool enough to handle; serve in paper cases beside small cups of Omani kahwa coffee.

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