jabane

Ingredients :

* 200 g (7 oz) of skinned, roasted almonds (prepared in the oven) * 4 stiffly beaten egg whites

* 1 kg (2 lbs 3 oz) of lump sugar * 1  1/2 litres (3 pts) of water * 2 or 3 grams of gum-acacia (crushed)

* a piece of alum (chebba) * the size of a chick pea

Preparation: 

Put the sugar in a thick-bottomed saucepan and cover with 1/2 litre (1 pt) of water. Bring to the boil, add the crushed alum and gum-acacia, and cook until the syrup makes a thread. Remove from the heat just before it begins to colour.

Beat the eggs stiffy and pour gently onto them the lukewarm sugar. Continue beating for at least 20 minutes, then add the roasted almonds. Pour this white mixture in a deep dish. Leave to cool and sed hard before eating.