Ghyùlābiyè

Ingredients

• 1 pound (approx. 450 g) loaf sugar (Granulated white sugar is a suitable modern substitute for loaf sugar.)
• 1 pint (approx. 570 ml) water (Plus a little extra water for forming the starch batter.)
• 0.5 pound (approx. 225 g) fresh butter (Use unsalted butter for the best flavour.)
• 1 pound (approx. 450 g) wheat starch (Must be mixed into a thin, smooth batter with water before use. Cornflour/cornstarch may be used if wheat starch is unavailable, staying true to the starch function.)
• 0.25 pound (approx. 115 g) skinned almonds (Also called blanched almonds. To skin almonds yourself, soak in boiling water for 1 minute then slip off the skins.)
• 4 tablespoons rose-water (Use 3 to 4 tablespoons as specified. Available in Middle Eastern grocery stores.)
• 1 small pinch musk (A traditional flavouring; mix a tiny amount into the rose-water. Food-grade musk is rare today — if unavailable, omit entirely rather than substitute.)
• 1 small amount, for dusting sugar (Sifted lightly over the finished dish just before serving. Icing sugar works well for a fine, even dusting.)

Instructions

1. 1Before you start cooking, place the wheat starch (450 g) in a bowl. Gradually pour in cold water a little at a time, whisking or stirring continuously until you have a smooth, lump-free, thin batter — similar in consistency to single cream. Set aside. This step must be done in advance so the batter is ready to add quickly once the pot is boiling.
2. 2In a small cup or bowl, combine 3 to 4 tablespoons of rose-water with a tiny pinch of musk. Stir well until the musk is dissolved into the rose-water. Set aside. This mixture will be added later during cooking.
3. 3Place the loaf sugar (450 g) and 1 pint (570 ml) of water into a large, heavy-bottomed saucepan or stewpan. Set the pan over medium heat and stir gently until the sugar has fully dissolved. Then increase the heat slightly and bring the mixture to a full rolling boil. Watch it carefully at this stage.
4. 4Once the sugar syrup is at a full boil, reduce the heat to medium-low. Add the fresh butter (225 g), cut into pieces, and stir until melted. Next, pour in the prepared wheat-starch batter slowly, stirring constantly to avoid lumps. Add the skinned almonds (115 g), then pour in the rose-water and musk mixture. Stir everything together gently to combine. The mixture will be quite liquid at this point — that is expected.
5. 5Keep the pan over medium-low heat and stir the mixture gently and continuously. As it cooks, the mixture will gradually thicken and begin to pull away from the sides of the pan. Continue stirring until the mixture becomes crumbly in texture — it should look like a soft, cohesive mass that no longer sticks together wetly. This may take 15 to 20 minutes, so be patient. Do not rush by raising the heat, as the mixture can scorch.
6. 6Once the mixture is crumbly, remove the pan from the heat. Carefully spoon and spread the mixture into a rather deep dish — a square or rectangular baking dish works well. Using the back of a large spoon, press the mixture firmly and evenly across the surface of the dish, smoothing it as flat as possible. Work quickly while the mixture is still warm and pliable.
7. 7While the mixture is still warm but has firmed up slightly, use a sharp knife to cut it into diamond shapes. To do this, make a series of parallel diagonal cuts across the dish in one direction, then repeat in the opposite diagonal direction. This creates the classic diamond or lozenge pattern traditional to this confection.
8. 8Sift a little sugar lightly and evenly over the top of the diamond-cut pieces. Serve the Ghyùlābiyè in the dish as it is. It can be eaten warm or allowed to cool to room temperature before serving.