Iraq

IRAQ: Halawa Dihiniyya
حلاوة دهينية

This dessert goes by a few names, including dihniyya and dihina. The very best version of it apparently comes from the confectioners in the bazaars adjoining the Shiite holy shrine in Najaf, south of Baghdad. This why it is sometimes referred to as halawa Najafiyya. 

This is another suggestion from one of my oldest friends, Charlie Stuart. Charlie lived in Iraq for a number of years and says this is Iraqi dessert royalty. 

Sorry not to have posted for a few days — school is back in session and I have a show opening next week. Life is zany.

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Happy cooking and Big Love ❤️ 

INGREDIENTS:

1 cup milk
1 cup fat (I use 1/2 cup butter and 1/2 cup canola oil)
2 cups sugar
2 tablespoons date syrup (may be substituted with honey)
2 cups all-purpose flour
1 teaspoon ground cardamom
1 1/2 cups unsweetened shredded coconut
1 cup walnut halves

DIRECTIONS:

Preheat oven to 340 degrees F.

Put milk, fat, sugar and date syrup (or honey) in a small heavy pot. Stir and let mix boil until bubbly over medium heat (about 10 minutes). Then take the pot away from heat and right away start adding flour gradually, using electric mixer, like you do with cakes. Mix in cardamom.

Grease a 12x7x2 -inch pan (or approximate size), and spread the bottom with half of the coconut. Scatter the walnut halves all over it. Then, pour the batter, and cover its surface with the rest of the coconut.

Put the pan on the middle shelf, drape it loosely with a piece of aluminum foil, and let bake slowly for 40 to 45 minutes.

Take it out of the oven, and let it cool down completely on a cooling rack. Cut it into 15 squares and serve. Store the leftovers in a plastic container and keep in refrigerator, where it will stay good to eat for several weeks (if you can resist the temptation).