SC - candied spices and other stuff

[Philip & Susan Troy]

"Sharon R. Saroff" wrote:
> 
> The candied spice recipe that I want to use is called Halwa Chosk (Toasted
> and Crumbled Sweet).  It is a Persian sweet eaten after Sabbath morning
> prayers on the anniversary of someone's death (A Yarzeit).  The recipe is
> from Copeland Marks' Sephardic Cooking.
> 
> Ingredients:
> 1cup flour
> 3 tablespoons oil
> 1/8 teaspoon ground tumeric
> 1/4 teaspoon ground cardamom
> 1/2 cup sugar dissolved in 2 cups of water
> 2 teaspoons ground coriander
> 2 tablespoons rosewater.
> 
> Toast the flour in a pas for 3 minutes.  Add the oil and stir for 7 min
> until lumps are gone and mixture is light brown.  Add tumeric and cardamom
> and continue to stir.  Add the sugar water 2 tablespoons at a time until
> the mixture has the consistency of coarse meal.  Add remaining ingredients
> and mix well until mixture is a toasted brown color and has the texture of
> bread crumbs.
> 
> Sindara

So have you made this dish? How is it intended to be eaten? By the
pinch, with a spoon, what? It sounds good, but I don't know if it could
really be classified as candied spice. Spice candy, perhaps...
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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