Brittles takes me back to my childhood.  I remember begging my mom to buy me some every time we went shopping, especially around Eid time.

Even though I was quite young when we left Afghanistan, I still have many fond memories of Eid. I remember Eid being loud! It had a presence. You could feel it, smell it, taste it, and even touch it if you wanted to. 

To have every single person around you celebrate Eid was a whole different experience.  It was a grand celebration in every way. Among many memories, my most favourite were preparing henna the night before, showcasing my new outfits, visiting my grandparents and eating lots of yummy sweets until my tummy was hurting. It was common to put henna on our hands in preparation for the festivities.  I remember my grandma used to sew (for me and my cousins) little cotton mittens with elastic around the wrist so that we could leave the henna on our hands overnight for a richer and deeper colour.

(These are a few photos I found on internet, that reminds me of most common henna designs that was the norm when I was growing up. The intricate henna designs we know today was not yet popular back then)

It brings a smile to my face to think that these simple designs in the pictures  were one of the most popular designs among every little girl when I was growing up. These pictures obove profoundly illustrates the essence of my memories when I was little and puting henna every Eid.

I love the fact that most joyful memories are often related to family, food, and friends. While reminiscing about my beautiful memories of my childhood, I am going to share with you this simple brittle recipe known as Halwa e Sowanak.  What sets this Afghani brittle recipe apart from all the other recipes is the flour. Using flour gives it a unique taste and a slightly different texture.

Ingredients:

• 1/4 cup of vegetable oil (don’t worry, the oil completely separates itself once the recipe is ready)
• 1/2 cup of sugar
• 2 tablespoon of flour
• 1 tablespoon of white corn syrup
• 1/4 teaspoon of baking soda
• 1/4 cup of peeled pistachios (chopped)

 

Supplies:

• aluminum foil
• kitchen towel
• wooden spoon
• small pan or pot

Note before you start: Take a big piece of aluminum foil and fold all four sides, creating a little wall or edge. Lay a kitchen towel under the foil. This will prevent any damage or burning when you pour the hot mixture over.  This recipe cooks very fast and you must have everything ready before you start. This is very important!

 

Steps:

• In a pan mix oil and sugar. Cook it over low heat until the sugar fully melts. Make sure to slowly mix with a wooden spoon. Once the sugar has melted but is still very light in colour, add flour and baking soda.
• As soon as you add the flour, the mixture will turn white and bubbly.
• It takes about one minute or so for the sugar and flour to cook and turn darker.
• When the mixture is still light brown pour the mixture over the aluminum foil. Be careful, it’s very HOT.

• • In this stage the oil will completely separate from the brittles. The little wall you created around the aluminum foil comes very handy in containing the excess oil that settles on the surface of the hardening brittle.
  • While the mixture is still hot sprinkle chopped pistachios over the surface.
  • Let it set and cool down..
  • Once cold, transfer the brittle carefully over a clean paper towel and gently wipe the excess oil off.
  • Break the brittle into smaller pieces and enjoy!