The History of Sugar Part 1 | Medieval Arabian Pistachio and Rose Candy

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Editor: WarwicSN - https://www.youtube.com/WarwicSN

MAKSHUFA
ORIGINAL 13th Century RECIPE (From Kitab al-Tabikh) Trans. Charles Perry
The way to make it is to take equal parts sugar, almonds or pistachios, honey and sesame oil. Pound the sugar and almonds and mix them together. Take enough saffron to color it and add it with rose-water. Then throw the sesame oil in the dist so that it boils and boils up. Put the honey on it and stir it until foam appears, and throw the sugar and almonds on the honey. Stir continuously on a quiet fire until it is nearly thickened, and take it up.

MODERN RECIPE
INGREDIENTS
- 1 ⅓ cup (225g) Sugar
- 2 cups (225g) Pistachios or Almonds
- ⅔ cup (225g) Honey
- 1 cup (225g) Sesame Oil
- A pinch (10-15 threads) of saffron ground
- 3 Tablespoons Rosewater

METHOD
1. Grind the nuts into a powder then mix with the sugar. Add the saffron and rosewater and mix.
2. Set a large saucepan over medium heat and add the sesame oil. Once hot, lower the burner to low and stir in the honey. Allow it to heat for several minutes until a light layer of foam covers the top. Then add the nut and sugar mixture and stir in.
3. Stirring continuously, raise the heat to medium and let the candy cook until it starts to thicken; about 270°F/132°C. (Do not let it rise above 290°F/143°C or it will burn).
4. Remove the pot from the heat and, working quickly, either set dollops of the mixture onto a baking sheet lined with parchment or aluminum foil OR spread the full mixture onto the baking sheet. The latter will then be broken up like peanut brittle rather than being individual candies.
5. Allow to cool then serve. The candy will become very sticky at room temperature and will lose its sheen, so keep it in the refrigerator to minimize this.

PHOTO CREDITS
Sugar Cane Plantation: By Mariordo - Own work, CC BY-SA 3.0, https://bit.ly/3cuOCqY
Sugar Cane Field: Phil / CC BY (https://creativecommons.org/licenses/by/2.0)

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