While sipping strong Turkish Coffee and nibbling on sweets, I continue to embroider my handkerchiefs. I carefully tuck in a small bit of Hulwa for my secret admirers to enjoy. Gift giving just isn't the same if the treat is not handmade from my loving hands no less. Ladies, try my Hulwa and see if you melt your lover's heart for there is an old saying, "He melts like Hulwa in her hands".
Hulwa is a sweet confection in which sugar, honey or dibbs (fruit syrups) are heated to a high temperature and then blended with egg white to form a natif (similar to modern day divinity). The natif is then blended with toasted sesame seeds or nuts or a blend of both and then formed into balls or logs. There are many variations on Hulwa which include toasting flour with fat. Once I even encountered a Persian recipe which makes a very soft Hulwa. It is widely found throughout the Middle East with endless variations. Originally, Hulwa was a Turkish specialty, but has been enjoyed by Eastern Islamic since about the 15th century (Jinis too!).
I grew tired of rubbing old lanterns and coming up with useless Jini and their tricks instead of treats. My first attempt to make Hulwa produced a nutty pudding rather than a confection. None of the recipes I found were anything close to the Hulwa I had tasted so long ago and desired to taste once again. Pleasant memories from my youthful days are still vivid of a young gentleman who would bring Hulwa for us to enjoy on our sailing explorations along the waters of the Kingdom of Ealdormere.
My on-going quest for the perfect Hulwa recipe continued for many years until I borrowed a friend's copy of "A Miscellany" (a wonderful publication) by Cariadoc and Elizabeth. Low and behold, within its pages I found a detailed redaction. I studied the redaction and believed it would work, so I tied on my apron and set to work in the kitchen once more. Eventually, I came up with a successful version of my own which I would like to now share with you.
Beat egg white till stiff peaks form. Heat Honey in the microwave till it bubbles (boils) on high for about 2 min. Continue to beat the egg white and slowly pour the hot honey into the egg white until a glossy/foamy mixture takes place. Mix in the tahini by hand and add the infant cereal until the dough no longer clings to the sides of the bowl. Mix well. Remove from the bowl onto waxed paper and form into a log. Slice off pieces and serve. Keep unused portions in refrigerated. Note: Hulwa is very soft when not refrigerated as it tends to melt in your hands. Optional variations: roll the dough in a small amount of carob powder, ground cinnamon or cocoa to make it marbled. Roll in toasted chopped almonds or slice and garnish with a pistachio or almond on top. For a fancy presentation roll out about 1/2 inch thick and cut into fancy shapes with your favorite small cookie/canape cutters.