Bjawia (Bjaouia)

Method14 steps · about 45 min

1. 1

   Step 1: Roast all the nuts separately, as the roasting time is not the same for each type of nut.

   Uses 1 cup pistachios · ½ cup walnuts · ½ cup hazelnuts · 1 cup almonds (blanched) · ¼ cup pine nuts

2. 2

   Step 2: Also, roast the finely crushed pistachios (½ cup) separately.

   Uses ½ cup finely crushed pistachios (for the decoration)

3. 3

   Step 3: Remove the skin from the roasted hazelnuts.

   Uses roasted hazelnuts

4. 4

   Step 4: Roughly crush everything except the pine nuts, using a large knife or a rolling pin (especially not in the blender).

   Uses roasted pistachios, walnuts and almonds · skinned roasted hazelnuts

5. 5

   Step 5: Put them in a large salad bowl.

   Uses roughly crushed roasted nuts · roasted pine nuts

6. 6

   Step 6: In a non-stick saucepan, cook the sugar (1½ cup) with 1 cup of water and the juice of half a lemon, until thickened and a golden color is obtained.

   Uses 1½ cup caster sugar · 1 cup water · juice of ½ lemon

7. 7

   Step 7: To check the cooking, immerse the blade of a knife in a glass of cold water, take a little syrup with the knife, and plunge the blade into the glass of cold water. Slide a finger on the sugar. If a pearl that can be rolled between two fingers is formed, then the syrup is ready.

   Uses a little cooked sugar syrup for the cold-water test

8. 8

   Step 8: Pour the syrup and rose water (1 tablespoon) on the dried fruits and mix vigorously with a spatula or wooden spoon.

   Uses cooked sugar syrup · mixed roasted nuts · 1 tablespoon rose water

9. 9

   Step 9: Let cool for 10 minutes, stirring occasionally.

   Cool candy mixture · 10 minUses syrup-coated nut mixture

10. 10

    Step 10: Grease a sheet of parchment paper with oil and place on a baking sheet.

    Uses vegetable oil for greasing parchment

11. 11

    Step 11: Grease the hands, then form a large ball with the mixture and place it on the parchment paper.

    Uses cooled nut mixture · vegetable oil for greasing hands

12. 12

    Step 12: Place a second oiled sheet of parchment paper over and spread with a rolling pin to a thickness of about 1½ inch (4 cm).

    Uses nut confection ball · vegetable oil for greasing the top parchment

13. 13

    Step 13: Place the baking sheet in the fridge for a few minutes, then cut square or diamond shapes with a large, very sharp knife.

    Uses flattened nut confection

14. 14

    Step 14: Sprinkle each serving with finely crushed pistachios.

    Uses cut Bjawia · roasted finely crushed garnish pistachios