"Qatari Pistachio Nougat: A Traditional Dessert with a Modern Twist":

Qatari Pistachio Nougat Recipe: Chewy Nougat Flavored with Pistachios and Rosewater
Servings: 12-15 pieces
Prep Time: 20 minutes
Cooking Time: 1 hour
Cooling Time: 4 hours

Ingredients:
2 cups sugar
1 cup honey
1/2 cup water
2 large egg whites (room temperature)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon rosewater
1/2 teaspoon saffron strands (optional)
1 1/2 cups shelled pistachios (unsalted, roughly chopped)
Edible rose petals (optional, for garnish)
Equipment:
Candy thermometer
Electric mixer with whisk attachment
9x9 inch square baking dish
Parchment paper
Rubber spatula
Step-by-Step Instructions:
Step 1: Prepare Your Baking Dish
Line your baking dish with parchment paper, making sure to leave some overhang on the sides for easy removal.
Lightly grease the parchment paper with butter or non-stick spray to prevent the nougat from sticking.
Step 2: Toast the Pistachios
Preheat your oven to 350°F (175°C).
Spread the pistachios on a baking sheet and toast them in the oven for 5-7 minutes until they’re lightly golden and fragrant.
Let them cool, then roughly chop the pistachios.
Tip: Toasting enhances the nutty flavor and gives the pistachios a slight crunch. You can also mix in other nuts like almonds or hazelnuts for a varied texture.

Step 3: Cook the Sugar Syrup
In a medium saucepan, combine the sugar, honey, and water. Stir gently to combine.
Clip the candy thermometer to the side of the pan to monitor the temperature.
Cook the mixture over medium heat, stirring occasionally, until it reaches 290°F (143°C), known as the “hard-crack stage.” This takes about 20 minutes.
Customization Tip: For a floral twist, you can add a few strands of saffron to the sugar syrup as it heats up. This will give the nougat a subtle golden hue and a delicate flavor.

Step 4: Whip the Egg Whites
While the sugar syrup is cooking, whip the egg whites and salt in an electric mixer on high speed until they form stiff peaks.
When the sugar syrup reaches the right temperature, remove it from the heat and let it sit for a minute.
Step 5: Combine the Sugar Syrup and Egg Whites
Slowly drizzle the hot sugar syrup into the whipped egg whites while the mixer is running on medium speed. Be sure to pour it in a thin, steady stream to avoid scrambling the eggs.
Once all the syrup is incorporated, increase the mixer speed to high and continue beating for about 8-10 minutes until the mixture becomes thick, shiny, and holds its shape.
Step 6: Add Flavors and Nuts
Add the vanilla extract, rosewater, and saffron (if using) to the mixture and beat for another 30 seconds.
Using a rubber spatula, fold in the toasted pistachios until they are evenly distributed.
Tip: For a unique flavor, try adding chopped dried fruits like figs or apricots along with the pistachios.

Step 7: Pour and Set the Nougat
Quickly pour the nougat mixture into the prepared baking dish, spreading it evenly with a spatula.
Smooth the top, and if you like, press edible rose petals lightly onto the surface for a decorative touch.
Let the nougat cool completely at room temperature for about 4 hours or until firm.
Step 8: Cut and Serve
Once the nougat has set, lift it out of the pan using the parchment overhang.
Use a sharp knife to cut the nougat into squares or bars.
Serve the nougat at room temperature for the best chewy texture.
Customization Ideas:
Chocolate-Dipped Nougat: After cutting the nougat into pieces, dip half of each piece into melted dark chocolate for a more decadent treat.
Flavor Twist: You can experiment with different flavorings such as orange blossom water or lavender instead of rosewater.
Nut Variation: Substitute or mix the pistachios with other nuts like almonds, cashews, or macadamia nuts for different textures and flavors.
Nougat Tips:
Room Temperature: Always work with egg whites at room temperature to get maximum volume when whipping.
Avoid Humidity: Nougat is sensitive to humidity. Choose a dry day for making nougat to ensure the best texture.
Storage: Store nougat in an airtight container at room temperature for up to two weeks. If refrigerated, allow it to come to room temperature before serving.
Enjoy your homemade Qatari Pistachio Nougat, a delightful blend of chewy sweetness, pistachio crunch, and floral notes of rosewater and saffron!
If you enjoy the real taste of Pistachio Nougat check out the link in the description below.
https://tinyurl.com/25ym9fyv