When I first learned about the Moroccan (and increasingly, Israeli) post-Passover holiday of Mimouna, I was most excited about the foods — between the traditional dried fruits, dates and crepes with honey, Mimouna is clearly a festival for the sweet-toothed. I was particularly eager to try zaban (nougat), because, well, candy.
As it turns out, the zaban made at home for Mimouna isn’t like the confection in a Snickers bar. Recipes vary, but most are either a foamy, uncooked meringue, or a honey-flavored soft caramel. Both versions I’ve included are simple to prepare and are served decorated with nuts (almonds or walnuts are traditional), and eaten with a spoon.
Moroccan Nougat, Two Ways
Perfect for Mimouna, or any celebration.
- Total Time: 1 hour 25 minutes
Ingredients
For the whipped nougat:
- ¾ cup or 4 egg whites (you can use pasteurized egg whites)
- 3 Tbsp sugar
- dash of almond extract (optional)
- almonds or walnuts
For the honey-almond nougat:
- ¼ cup honey
- ½ cup sugar
- 2 Tbsp water
- 1 egg white
- pinch of salt
- dash of almond extract (optional)
- almonds or walnuts
Instructions
- For the whipped nougat, start by combining the egg whites, sugar and almond extract in a bowl. Using an electric mixer, beat on high speed for about 8 minutes, or until the nougat looks like heavy whipped cream. Cover and refrigerate for at least 1 hour. When ready to serve, add the nuts.
- For the honey-almond nougat, in a saucepan combine the sugar, honey and almond extract with 2 Tbsp water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to bubble.
- In a bowl, combine the egg white and salt, and beat on high speed until the egg white thickens, about 4 minutes.
- While beating the egg white, slowly add the hot sugar/honey mixture to the bowl. Beat for another 6-8 minutes. The nougat should be thick and gooey, and stick to a spoon. Decorate with nuts, and serve.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Quick
- Cuisine: Holiday
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