In the Middle East, sugar cubes are commonly served with hot tea or Chai. Assyrians call these sugar cubes "Shachar D'Shlama." When translated, this means "Sugar of Peace." I believe the name refers to gathering with family and friends, enjoying a cup of tea in good health and peace.
Assyrian families are commonly known for their hospitality. Drop by unannounced and you will most likely find a tea simmering on top of a tea kettle in the kitchen.
Guests are always welcomed with a "steechan it chai" or a "cup of tea." Mom's house was no exception. As far back as I remember, mom made her own "Assyrian sugar cubes" that we call "Shachar D'Shlama."
When guests arrived, it was just expected that they would have one or more cups of tea. The tea was served with these cubes, along with plain sugar, and evaporated milk.
When having a larger gathering, you can bet the samovar would make an appearance! Mom and her friends would plop a cube in their mouth, as they sipped their tea, and enjoyed their visit.
A typical gathering at our house in Chicago, with Aunt Alice, sitting, and mom standing behind her. My sisters, niece, and cousins are also present. Notice the sugar, along with the Assyrian sugar cubes (covered container) on the table.
Why This Recipe Works
This is Assyrian sugar cubes recipe is pretty straightforward. You really don't need any obscure ingredients or tools. However, a candy thermometer, a pie tin, and some sugar nippers are a great start!
The first two items can be purchased anywhere, but where do you find sugar nippers? Well, if you rummage through any Assyrian Grandmother's kitchen, you're sure to find a pair in one of her kitchen drawers.
The one that I have belonged to my mother, and it most likely belonged to her mother before her. However, if you don't have an Assyrian Grandma, no problem. You can easily break the sugar with your bare hands.
Doing some research, I was able to find a sugar nipper identical to the one I have on Etsy. They were described as "1930s Soviet Era Sugar Nippers."
My Maternal Grandmother was from Russia, so perhaps she brought the one that I have with her from Russia?
How to Make This Recipe
STEP 1: Stir sugar, water, vanilla, and food coloring, if using, in a small pot. Bring to a boil, over low to medium heat. Attach a candy thermometer inside of the pot.
STEP 2: Continue to boil, without stirring, until a candy thermometer reaches "hard-crack" stage (305 F/ 155 C). This should take approximately 10 minutes, depending on your flame or temperature setting.
STEP 3: Pour in a pie tin and cool completely. Upon hardening, the sugar mold will easily snap out of the pan. Use sugar nippers to cut into cubes, or break off chunks by hand.
STEP 4: Serve with tea and allow them to melt in your mouth as you sip your tea.
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Assyrian Sugar Cubes (Shachar D'Shlama)
Ingredients
- 1 cup sugar
- ¼ cup water
- 2 drops vanilla
- 2 drops food coloring (optional)
Instructions
- Stir sugar, water, vanilla, and food coloring, if using, in a small pot. Bring to a boil, over low to medium heat. Attach a candy thermometer inside of the pot.
- Continue to boil, without stirring, until a candy thermometer reaches "hard-crack" stage (305 F/ 155 C). This should take approximately 10 minutes, depending on your flame or temperature setting.
- Pour in a pie tin and cool completely. Upon hardening, the sugar mold will easily snap out of the pan. Use sugar nippers to cut into cubes, or break off chunks by hand.
- Serve with tea and allow them to melt in your mouth as you sip your tea.
J says
I always love to make this but it’s too late to learn it from my mom. She has dementia and can’t remember how to cook. Even simple stuff are struggle for her. Since she lives with my I have to make it for her because she loves it with tea. I’m trying to do make it right. But the problem is I tried this recipe but it gets all wet and don’t dry. I’ve been waiting for it to dry for 5 days but it’s hasn’t dried. I even cooked it 3 times longer this time but still didn’t work ☹️😢I don’t want to give up doing it because my mom loves it. I am wondering if this amount of water is too much!!?
Hilda Sterner says
Hi Jaklin,
Sorry to hear that it didn't work for you. Are you using a thermometer? If so, there's no way that it wouldn't get hard since your boiling it until the "hard crack stage" which is listed on the thermometer. It usually gets hard very quickly once you pour it into a pan. You don't have to wait days for it to harden. I tried finding another recipe to compare to mine in my Assyrian/Middle Eastern cookbooks. I finally found one and it used the same ratio, only doubled (2 cups sugar and 1/2 cup water). So maybe try again? Good luck, hope you can master it!
Sheila Tong says
My sister and I, with our daughters, celebrate our moms birthday every year at a tea house since she passed away almost 10 years ago. We have enjoyed visiting many different tea houses over the years. This year due to COVID 19 we didn’t want to break the tradition so we are having it at my sisters. I decided to try making these sugar cubes. They were really easy and a great add to our tea time. Thank you Hilda.
HildaSterner says
Thanks, Sheila, I love the story behind it and excited that you included my sugar cubes in your tea party spread.
Trish Trish Dowling says
My great grandmothers name was Shakar and she used to make these!
HildaSterner says
Well that makes total sense! Her name was sugar so she made sugar cubes, that's too cute! Was she Assyrian?