Ingredients:
500g angel hair (fine vermicelli)150g melted butter
200g caster sugar
1 tablespoon cinnamon (optional)
100g almonds or pistachios (crushed)
3 tablespoons orange blossom water
250ml sugar syrup (see below)
For the syrup:
200g sugar
100ml water
1 tablespoon lemon juice
2 tablespoons orange blossom water
Instructions:
Preparation of angel hair:
Preheat the oven to 180°C.
In a large dish, gently crumble the angel hair to separate it and prevent it from clumping.
Melt the butter and pour it over the angel hair. Mix well so that all the vermicelli is coated in the butter.
Spread the vermicelli on a baking sheet in an even layer.
Bake for about 15 to 20 minutes, stirring regularly so that the angel hair browns evenly. They should be golden brown, but not burnt.
Preparation of the syrup:
While the angel hair is cooking, prepare the syrup by heating the water and sugar in a saucepan over medium heat.
Add the lemon juice and let it boil for 5 to 7 minutes, until the syrup thickens slightly.
Off the heat, add the orange blossom water and mix well. Reserve.
Assembly:
Once the angel hair is golden brown, remove it from the oven and arrange it in a large dish or bowl.
Sprinkle with sugar and, if desired, cinnamon. Mix gently.
Add the crushed dried fruit (almonds or pistachios).
Drizzle angel hair with orange blossom syrup, making sure to soak it well but without soaking it.
Finishing:
Let the halwa filalia sit for a few hours so that the angel hair absorbs the syrup well.
Serve in slices, possibly decorating with extra dried fruit or a little cinnamon.
History of Halwa Filalia:
Halwa Filalia, also known as halwa cheveux d'ange (angel hair halwa), is a traditional Algerian dessert that has a long and rich history rooted in the Maghreb region of North Africa. It is named after the fine vermicelli-like pasta called “filalia” or “cheveux d’ange” (angel hair) used to make the dish.
Halwa Filalia is part of the broader family of halwa desserts, which have their origins in the Middle East and date back to ancient times. The term "halwa" comes from the Arabic word ḥalwā, meaning "sweet," and is used to describe a variety of confections that are popular in many parts of the Middle East, North Africa, and even South Asia.
The specific variety of Halwa Filalia seems to have originated in Algeria, particularly in the regions of the Aurès mountains and Constantine. These areas have long been known for their rich culinary traditions, blending Berber, Arab, and Ottoman influences. Over time, Halwa Filalia became a popular dessert served at special occasions, such as weddings, family gatherings, and religious celebrations like Eid.
Traditionally, the vermicelli used in Halwa Filalia is fried or baked until golden and then soaked in a sweet syrup made from honey or sugar and perfumed with orange blossom water. The addition of roasted almonds or pistachios further enhances its rich flavor.
In Algerian culture, the process of making Halwa Filalia can be symbolic of hospitality and celebration. The time and care taken to prepare this intricate dessert demonstrate respect for guests and loved ones. During major events like weddings, it is often one of the signature desserts served alongside other sweets.
Today, Halwa Filalia remains a beloved dessert in Algeria and the wider Maghreb region, embodying centuries of culinary heritage. Its continued popularity is a testament to the timeless appeal of traditional sweets, especially those that evoke family memories and festive occasions.
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