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."
How to Make This Recipe
Note: Before you begin, 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.
STEP 1: Spray an 8" x 8" dish with non-stick cooking spray and dust with flour. Toast pistachios in a preheated oven at 300° F or in a hot skillet.
STEP 2: Combine sugar, corn syrup, and water in a medium saucepan and cook over medium heat; stir until sugar dissolves. Attach a candy thermometer (affiliate link) on the side of the saucepan. Boil the mixture until it reaches 250° F or the "softball" stage.
STEP 3: Meanwhile, beat the egg whites in a stand mixer, on high, with a whisk attachment, until stiff peaks form. With the mixer running, add approximately half of the 250° F syrup into the egg whites. Mix on high until stiff, glossy peaks form.
STEP 4: Boil the remaining syrup until it reaches 290° F or the "hard crack" stage. With the mixer still running, drizzle the remaining syrup into the eggs, in a thin stream. Add cardamom, butter, and vanilla (or rose water). Mix for a few additional minutes, scraping down the sides of the bowl as needed.
STEP 5: Replace the whisk attachment with the paddle attachment, and set the speed to low. Add pistachios and mix until combined.
STEP 6: 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.
STEP 7: Wrap nougat bars individually in Saran wrap to keep them from sticking together.
How to Make Iraqi Mann Al Sama
I don't know if you're nostalgic like I am, but if so, you may want to prepare the Mann Al Sama like the one prepared in Iraq. Traditional nougat is shaped into golf-sized balls, with the nut-filling sealed inside, instead of being mixed throughout the nougat.
After step 4 above, grind the toasted pistachios in a food processor. Add cardamom and mix to combine.
After pouring the nougat into the prepared pan, cool on the counter for five-ten minutes, so that it's easy to handle. Pinch a small portion of the nougat and roll in into a ball, then flatten it into a bowl shape.
Fill the bowl with pistachios, seal, and roll into a ball.
Place the Mann al Sama on a floured tray, and continue with this process, until you've used up the entire mixture.
Pro Tip: 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, I promise!
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, on the other hand, 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 the "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 anything: 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,
A large tray, loaded with Mann Al Sama 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, mom's younger sister, 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 their tongue.
Once the
Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
Mann Al Sama
Ingredients
- ½ cup toasted pistachios
- ½ cup toasted almonds
- non-stick cooking spray
- 1 tablespoon flour
- 1½ cups sugar
- 1 cups light corn syrup
- ¼ cup water
- 2 large egg whites
- 1 teaspoon cardamom powder
- 2 tablespoon butter (melted)
- 1 teaspoon vanilla or rose water
Instructions
Before you begin, 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.
- Spray an 8" x 8" dish with non-stick cooking spray and dust with flour. Toast pistachios in a preheated oven at 300° F or in a hot skillet.
- Combine sugar, corn syrup, and water in a medium saucepan and cook over medium heat; stir until sugar dissolves. Attach a candy thermometer (affiliate link) on the side of the saucepan. Boil the mixture until it reaches 250° F or the "softball" stage.
- Meanwhile, beat the egg whites in a stand mixer, on high, with a whisk attachment, until stiff peaks form. With the mixer running, add approximately half of the 250° F syrup into the egg whites. Mix on high until stiff, glossy peaks form.
- Boil the remaining syrup until it reaches 290° F or the "hard crack" stage. With the mixer still running, drizzle the remaining syrup into the eggs, in a thin stream. Add 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 pistachios 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 bars into desired portions.
- Wrap nougat bars 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 the "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!