INGREDIENTS

INSTRUCTIONS

From: UmTarek@aol.com
Date: Sun, 17 Dec 95 03:35:42 GMT
Put the glucose and the granulated sugar into a large pan with 2 cups of
water. Stir well and bring to a boil, stirring occasionally. Put the
cornstarch into another large pan. Add 6 cups water gradually, stirring
until well mixed. Bring to the boil slowly, stirring all the time, until
you have a smooth, creamy white paste. Add this slowly to the hot sugar and
water syrup, stirring vigorously so that no lumps form.
Bring to a boil again, and cook, uncovered, over a constant low flame for 3
hours, stirring as often as possible with a wooden spoon. If the flame is
too high, the bottom of the mixture will tend to carmelize.
The mixture must be cooked until it reaches the right consistency. THis
takes about 3 hours, and on this depends the success of the recipe. To test
the consistency, squeeze a small blob of the mixture between two fingers.
Only when it clings to both fingers as they are drawn apart, making gummed
threads, is it ready. It may then have acquired a warm golden color. Add
the lemon juice and the flavorings. THe mastic should be ground with a
little granulated sugar to be successfully pulverized. Add coloring if you
wish. Stir vigorously and cook a few minutes longer. Add the chopped nuts
and mix well.
Pour the hot mixture out about 1 inch deep into trays that have been dusted
with cornstarch to prevent sticking. Flatten it with a knife and leave it
to set for at least 24 hours. THen cut into squares with a sharp knife, and
roll in sifted powdered sugar. The Halkoum will keep for a long time packed
in a box.
From "A Book of Middle Eastern Food" by Claudia Roden
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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