Taliouine Nougat

Introduction

Taliouine Nougat is a traditional Moroccan treat known for its sweet, nutty goodness. Originating from the picturesque region of Taliouine, renowned for its vibrant saffron fields, this nougat carries a rich culinary heritage. Taliouine is not only the saffron capital of Morocco but also home to this unique confection. Nougat in this region embodies the exotic aromas and flavors that are emblematic of Moroccan cuisine.

History of Taliouine Nougat

The history of nougat in Morocco dates back to ancient times when trade routes introduced various nuts and honey to the region. Taliouine, already famous for producing some of the world's best saffron, began incorporating this luxurious spice into their nougat recipes. The combination of almonds, honey, and saffron created a distinct taste that delighted locals and intrigued visiting traders. Passed down through generations, the secret of this sumptuous delicacy lies in the balance of sweetness and the aromatic touch of saffron.

Ingredients

• Almonds - 250g
• Honey - 200g
• Sugar - 150g
• Egg Whites - 2 large
• Saffron - a pinch
• Rose Water - 1 tablespoon
• Pistachios - 100g (optional)
• Pinch of Salt

Preparation

Before starting the preparation, ensure all ingredients are gathered and measured. Begin by toasting the almonds and pistachios (if using) in a preheated oven at 180°C for about 10 minutes. This process enhances their flavor and brings out the natural oils, making the nougat irresistibly rich and nutty. Allow the nuts to cool before chopping them coarsely. Soak a pinch of saffron in a tablespoon of warm water to activate its vibrant color and aroma. Set aside.

Setting Up the Work Space

Prepare a baking sheet by lining it with parchment paper. This will help in spreading the nougat evenly and prevent it from sticking. It's crucial to have all the tools ready before you begin the cooking process since timing is critical in candy making.

Cooking Process

To create the base of the nougat, combine the honey and sugar in a heavy-bottomed saucepan. Over medium heat, stir the mixture until the sugar dissolves completely, ensuring no granules remain. It's essential to keep an eye on the temperature, which should reach the soft ball stage (around 115°C). Use a cooking timer to keep track of your progress while stirring consistently. This step takes about 8-10 minutes.

Meanwhile, using an electric mixer, beat the egg whites with a pinch of salt until stiff peaks form. Gradually pour the hot honey and sugar mixture into the egg whites while continuing to beat at a low speed. The heat from the syrup will cook the egg whites and thicken the mixture.

Finishing the Nougat

Increase the mixer speed to medium-high and continue whisking until the nougat thickens and loses its gloss, which may take an additional 5-7 minutes. Add the soaked saffron and rose water into the mixer and blend well. Gently fold in the toasted almonds and pistachios if desired.

Once well-mixed, pour the nougat into the prepared pan, smoothing the top with a spatula. Allow the nougat to set by letting it cool to room temperature, which can take several hours or overnight.

Enjoying Taliouine Nougat

Once set, use a sharp knife to cut the nougat into desired portions. Taliouine Nougat is best enjoyed with a warm cup of Moroccan mint tea, or as a sweet accompaniment to afternoon coffee. Its balance of crunch from the almonds and pistachios, the sweetness of honey, and the exotic notes of saffron and rose water make it an unforgettable treat. Relish the contrast of textures and flavors—perfect as a dessert or a delightful gift for friends and family.

Feel free to experiment with the proportions to create a nougat that perfectly suits your palate. Whether for a special occasion or a simple indulgence, Taliouine Nougat promises a gustatory adventure into the heart of Moroccan sweets.