Baghdad Helva

Baghdad sweets

• 1 kg. dried appricots
• 4 glasses granulated sugar
• 3/4 glass ground almonds
• 3/4 glass ground pistachio nuts
• 3 egg whites
• 150 gr. cream
• 1/2 lemon (the juice)
• 1 pinch of salt
• water
Blend the ground pistachio nuts, almonds and 3/4 glass of sugar. Bring 3 glasses of water to the boil and add the lemon juice and 3 1/4 glasses of sugar to it. Stir until the sugar melts, allow to boil until rather thick and add the apricots. Bring to the boil and remove the heat. Meanwhile, place two sheets of wax paper in a deep pyrex dish after decoratively creasing the edges of the sheets. Place one layer of the cooled apricots on the sheets with their syrup, sprinkle some of the ponded nut mixture over and repeat until 6 layers are obtained. Sprinkle ponded nut mixture over the last layer and top with cream. Whip the egg whites with some salt until stiff and spread it over the sweets like icing. Put sweets in moderately hot oven and cook until top becomes brown. Remove from oven, and serve when cool.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License