Middle Eastern Dessert
|Sugar||8 Ounce (225 Gram)|
|Water||5 Fluid Ounce|
|Lemon||1⁄2 , juiced|
|Cocoa powder||4 Ounce (115 Gram)|
|Walnuts||6 Ounce, finely chopped (175 Gram)|
|Almonds||2 Ounce, finely chopped (55 Gram)|
|Raisins||2 Ounce (55 Gram)|
|Candied peel||2 Ounce, finely chopped (55 Gram)|
|Icing sugar||2 Ounce (55 Gram)|
In a large saucepan mix the sugar and water and stir over a low heat.
When the sugar has dissolved completely.
Increase the heat to high and boil rapidly until the temperature reaches 220° F on a sugar thermometer or until a small amount of the syrup dropped into cold water forms a ball.
Add the lemon juice, sifted cocoa powder, and all the rest of the ingredients except the icing sugar.
Stir constantly and cook the mixture on the lowest heat again and cook until it is stiff.
Remove the pan from the heat and allow to cool for 5 minutes.
Meanwhile sprinkle a work surface with the icing sugar, and then scrape the mixture from the pan onto the surface.
Using your hands form into a roll about 16" long and 1.5" diameter.
Set aside to cool slightly and wrap in a greaseproof paper and chill in the fridge until firm.
Remove the roll and discard the paper, slice thinly with a sharp knife and serve.