Mysterious ingredient in the Lebanese pastry kitchen

25 Comments

1. Dana
   Posted April 21, 2012 at 12:02 pm | Permalink

   Is it chicory root?

2. ado
   Posted April 21, 2012 at 12:22 pm | Permalink

   this HALAWA ROOTS&it is used to make the HALAWA CANDIE .

3. Mary S.
   Posted April 21, 2012 at 12:25 pm | Permalink

   Licorice root?

4. Belinda @zomppa
   Posted April 21, 2012 at 12:33 pm | Permalink

   Looks like something my dad would have. Definitely a root or bark of some sort. To make tea?

5. Diane Conti
   Posted April 21, 2012 at 12:38 pm | Permalink

   Mahleb

6. Betty
   Posted April 21, 2012 at 12:42 pm | Permalink

   Looks like bois de panama for Nattiffe Cream

7. Sarah
   Posted April 21, 2012 at 1:01 pm | Permalink

   Not sure at all. Looks a bit like Glycyrrhiza glabra, licorice root although the kind at the souk are pencil size.

8. Velva
   Posted April 21, 2012 at 2:34 pm | Permalink

   It is a flavorful root of sorts….obviously, it adds wonderful flavor.

   Velva

9. Verkin
   Posted April 21, 2012 at 4:12 pm | Permalink

   Licorice root, final answer )

10. Arlette
    Posted April 21, 2012 at 6:42 pm | Permalink

    shilsh Al Halawa…
    good for you Joumana

11. Theresa
    Posted April 21, 2012 at 7:06 pm | Permalink

    I think it’s called “soap root”, used to season Halawa. Mahleb comes from the St Lucia Cherry.

12. Halim
    Posted April 22, 2012 at 5:19 am | Permalink

    It looks like the bark to a grapevine. Yes?

13. deana
    Posted April 22, 2012 at 6:45 am | Permalink

    Not a clue but would love to know!!!

14. Silvia
    Posted April 22, 2012 at 6:58 am | Permalink

    I think it’s Shirsh halawa root used to make Natif thatyou eat with karabish

15. Silvia
    Posted April 22, 2012 at 7:06 am | Permalink

    Now that you are in Lebanon can you try to find for me the recipe of chocolat mou? it seems that they know it only in Lebanon. I dream a chocolat mou from 1969 . Thank you for your beautiful recipes and the sweet “souvenirs” that emerge in my mind when i read you.

16. Joumana
    Posted April 22, 2012 at 11:19 am | Permalink

    @Silvia: I remember chocolat mou too; in my recollection, it was like a sundae topped with chocolate sauce and a wafer cookie (like a crêpe dentelle from Brittany); tell me how you remember it, if my recollection does not coincide, I am sure I can get more info from my elederly aunties!

17. Anonymous
    Posted April 22, 2012 at 6:14 pm | Permalink

    Chocolat Mou is basically few scoops of chocolate ice-cream, topped with whipped cream and chocolate syrup. Some places substitute chocolate milkshake for the chocolate ice-cream.

18. Jeannie
    Posted April 22, 2012 at 6:52 pm | Permalink

    Mmm…I am curious, looking forward to the answer and see what you can use it for:)

19. Georgia
    Posted April 22, 2012 at 7:20 pm | Permalink

    Is this mistick

20. Jomana
    Posted April 23, 2012 at 2:08 am | Permalink

    I believe that this is soap root bark and is used in making Natif for Karabij Halab

21. bergamot
    Posted April 23, 2012 at 3:22 am | Permalink

    Never seen it before so curious to know what it is

22. Hagar the Horrible
    Posted April 23, 2012 at 5:23 am | Permalink

    Overly dried horseradish???

23. ahmad chatila
    Posted June 13, 2012 at 8:10 am | Permalink

    they are used to make carabeej

24. george
    Posted July 24, 2012 at 9:34 am | Permalink

    i think it is SHELSH AL ZALOU3

25. r
    Posted August 28, 2012 at 11:56 pm | Permalink

    It’s Soaproot used to make Natef.