Gooey, sticky, and so delicious, the first nougat recipe dates back to the 10th century! "Nougat Bars" might not sound very Middle Eastern, but the origin of nougat, in fact, is. In the Middle East, it's known as Mann Al Sama or Manna Wa Salwa. Serve these delicious nougat bars with Turkish Coffee on the side.
The earliest "nougat bars recipe was found in a Middle Eastern book in Baghdad, dating back to the 10th century. It was referred to as "natif" which translates to "dribble."
The name I'm more familiar with is "Mann Al Sama," which is an Arabic term. When translated, "Mann Al Sama" means "Manna From Heaven."
The book of Exodus, in the Holy Bible, tells us that God rained down "Manna" from heaven, as a response to the Nation of Israel's grumblings about being hungry.
This happened while they were in the Sinai Desert. Interestingly, the word "manna" also means "plate" in Assyrian.
How to Make This Recipe
This is one of those recipes that requires you to move fast. For that reason, plan on making this recipe when you can work without any interruptions.
This means
Also, have all your ingredients measured and ready. This includes the required tools: a prepared pan, an egg separator, oiled spatulas, a bowl scraper, a mixer, and a candy thermometer.
1. Toast nuts either in the oven at 300-degrees F. or in a skillet.
2. Spray an 8" x 8" dish with non-stick cooking spray and dust with flour.
3. Combine the sugar, corn syrup, and water in a medium saucepan over medium heat. Stir until sugar dissolves. Attach a candy thermometer on the side of the saucepan. Boil the mixture until the candy gauge reaches 250-degrees F. or "soft ball" stage.
4. Meanwhile, using a whisk attachment, beat the egg whites in a stand mixer, on high, until stiff peaks form. With the mixer running, add approximately half of the 250-degree syrup into the egg whites. Mix on high until stiff, glossy peaks form.
5. Boil the remaining syrup until it reaches 290-degrees F. or "hard crack" stage. With the mixer still running, add the remaining syrup to the eggs, in a thin stream, followed by the cardamom, butter, and vanilla or rose water. Mix for a few additional minutes, scraping down the sides of the bowl as needed.
6. Replace the whisk attachment with the paddle attachment, and set the speed to low. Add nuts and mix until combined.
7. Transfer the mixture to the prepared baking dish, using an oiled spatula. Allow to cool off before refrigerating. After a few hours, coax the nougat out of the dish and onto a cutting board. Using a large, sharp knife, cut nougat bars into desired portions.
8. Wrap nougat bars individually in Saran wrap to keep them from sticking together.
Iraqi Mann Al Sama
I don't know if you're nostalgic like me; I prefer making Mann Al Sama like the one I had it when I was a child.
To accomplish this, you have to shape the nougat into golf-sized balls, with the nut-filling sealed inside, instead of mixed throughout. Here's how it's done:
Follow the recipe steps listed in the recipe card. However, after toasting the nuts, add to a food processor, and pulse. Mix in the cardamom. Set nuts aside; do not mix in with the nougat!
After pouring the nougat into the prepared pan, cool on the counter for five-ten minutes, until easy to handle.
Pinch off a small portion of the nougat, roll into a ball, then flatten into a bowl shape.
Fill with the nut mixtures, seal, and roll into a ball.
Place on a floured tray, and continue with this process, until you've used up the entire mixture.
Handling the nougat before it's cooled off can get messy. If the filling comes out, don't panic. Just roll it into a ball, like the one in this picture. It will taste just as good as the rest!
Recipe FAQ's and Expert Tips
Unlike plain nougat, Iraqi nougat has either cardamom, rose water, or both added. Another difference is the texture. Whereas nougat is usually soft and chewy, Iraqi nougat is crunchier.
The Mann Al Sama I remember eating as a child was shaped into small balls or patties. Also, the nut-filling was in the center, like a surprise waiting to be discovered. Nougat has the nuts mixed throughout.
Traditionally, Man Al Sama was made from a sticky sap found on leaves lying on the ground, under tamarisk trees.
It was thought that the sap rained down from heaven, much like manna. This "dew" tasted as sweet as "honey!"
Leave it to the ingenuity of Iraqi women, who removed the dirt and debris from the sap, then boiled and strained it.
The sap was then mixed with nuts, and spices, including cardamom, and enjoyed as a sweet treat. Cardamom makes everything better, am I right?
These days we can make these similar-tasting nougat bars with ingredients more readily available, like the ones found in this recipe.
- In this recipe, the texture is achieved by cooking the syrup to 290 degrees F. or "hard crack" stage.
- If you prefer softer nougat, don't allow the syrup to cook past 270 degrees F.
- If, in spite of following the directions, the nougat still turns out harder than you prefer, microwave individual portions for approximately 15 seconds before eating.
- If you prefer the Mann Al Sama a little crunchier, be patient, they will get crunchier as they get exposed to the air.
- You can also refrigerate them if you are low on patience.
The Prophet Jonah's Nineveh Fast
What do Mann Al Sama and Jonah have in common? Well, Jonah was a prophet, who was told by God to go to the great city of Nineveh and tell its people to repent from their wicked ways or be destroyed.
Jonah hated the Ninevites, so he did not obey. Instead, Jonah got on a boat headed to Tarshish, which was in the opposite direction. As a result, Jonah found himself in the belly of a large fish for three days.
After being spat out, he obeyed the Lord and headed to Nineveh.
When word reached the king of Nineveh, he sent a proclamation saying, "Let neither man nor beast, herd nor flock, taste any thing: let them not feed, nor drink water". (Jonah 3:7). The Ninevites repented and fasted and were redeemed.
Rogation of the Ninevites
Assyrians still hold this fast, which falls in January-February. The fast is known as "Bauta it Ninweh" or "Rogation of the Ninevites."
Traditionally,
Why that tradition started, I can't tell you. However, growing up as a child in Iraq, I remember looking forward to this mysterious treat that only showed up once a year.
A large tray, loaded with Mann Al Sama, coated in flour (to keep them from sticking together) would be passed around.
As it made its way around the crowd, everyone would take and eat a piece, breaking their fast. It's one of my favorite childhood memories!
Another Assyrian Tradition
Consuming "Pookhin"
Recently, I had a talk with my aunt, regarding another interesting tradition having to do with the Nineveh Fast.
I remembered mom talking about this tradition, but had to have Aunt Alice clarify some of the facts.
On the last night of the three-day fast, a powder referred to as "Pookhin" was made with a mixture of roasted seeds and grains including barley, sunflower seeds, peanuts, corn, white beans, lentil, and wheat in equal amounts.
Women consumed this thirst-inducing concoction, followed by a pinch of salt. This was done by dipping their thumb into the powder and placing it under your tongue.
Once the
But not just any man, this man would be their future husband!
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Mann Al Sama
Ingredients
- ½ cup toasted pistachios
- ½ cup toasted almonds
- non-stick cooking spray
- 1 tbsp flour
- 1½ cups sugar
- 1 cups light corn syrup
- ¼ cup water
- 2 large egg whites
- 1 tsp cardamom powder
- 2 tbsp butter (melted)
- 1 tsp vanilla or rose water
Instructions
- Toast nuts either in the oven at 300-degrees F. or in a skillet.
- Spray an 8" x 8" dish with non-stick cooking spray and dust with flour.
- Combine the sugar, corn syrup, and water in a medium saucepan over medium heat. Stir until sugar dissolves. Attach a candy thermometer on the side of the saucepan. Boil the mixture until the candy gauge reaches 250-degrees F. or "soft ball" stage.
- Meanwhile, using a whisk attachment, beat the egg whites in a stand mixer, on high, until stiff peaks form. With the mixer running, add approximately half of the 250-degree syrup into the egg whites. Mix on high until stiff, glossy peaks form.
- Meanwhile, boil the remaining syrup until it reaches 290-degrees F. or "hard crack" stage. With the mixer still running, add the remaining syrup to the eggs, in a thin stream, followed by the cardamom, butter, and vanilla or rose water. Mix for a few additional minutes, scraping down the sides of the bowl as needed.
- Replace the whisk attachment with the paddle attachment, and set the speed to low. Add nuts and mix until combined.
- Transfer the mixture to the prepared baking dish, using an oiled spatula. Allow to cool off before refrigerating. After a few hours, coax the nougat out of the dish and onto a cutting board. Using a large, sharp knife, cut nougat into desired portions.
- Wrap portions individually in Saran wrap to keep them from sticking together.
Notes
- In this recipe, the texture is achieved by cooking the syrup to 290 degrees F. or “hard crack” stage.
- If you prefer softer nougat, don’t allow the syrup to cook past 270 degrees F.
- If, in spite of following the directions, the nougat still turns out harder than you prefer, microwave individual portions for approximately 15 seconds before eating.
- If you prefer the Mann Al Sama a little crunchier, be patient, they will get crunchier as they get exposed to the air.
- You can also refrigerate them if you are low on patience.
Rita says
Such precise and interesting information. I really enjoyed the facts and the presentation of this article. You are a food artist for sure Hilda.
HildaSterner says
Thanks, Rita, I appreciate your kind words!