Mysterious ingredient in the Lebanese pastry kitchen

Anybody care to guess what this is? And what it is used for?

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26 Comments

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

    shilsh Al Halawa…
    good for you Joumana

  11. 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. 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. 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. 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.

  26. berdougo
    Posted July 15, 2013 at 5:01 am | Permalink

    there is many name of that ;Shirsh el-Halaweh, racine de saponaire(in french),soapwort or soaproot used to do nateff and turkish halva

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