Cleopatra's Sweets

by Pam Hadder

Right now my son is doing a school project on Egypt, and each member of his group is contributing by making something as it would have been done back in the time of the Pharaohs - well, they are each approximating that task, and kudos to them!  My little guy came across a sweets recipe that is an authentic take on honey-poached fruit and nut balls that were a favourite of Cleopatra. Packed with nutrition and served with whatever fresh fruit was in season (pomegranates are suggested) these little morsels are easy to make! Not only have they have inspired his imagination, we had fun making them together and talking about how the ones made thousands of years ago would have been different - the coarseness of the hand-ground flours, and so on. We enjoyed sampling them too, so I thought I would share the recipe with you - they are even vegan-friendly.  Well, let me rephrase that, because some vegans don't eat honey - I am guessing you could substitute corn syrup, if that is the case with you :)  I am one of the vegans that eats a small amount of honey - it is a nutritional powerhouse, and my great-grandfather kept bees, so I suppose it's in my genes.  Did you know that honey is the only food that does not expire? Maybe Cleopatra thought it would keep her young and lovely from the inside out?  She was known for her beauty and her wisdom, that's for certain! 

Cleopatra's Sweets

Ingredients:
1 cup whole wheat flour
1/2 cup cold water
1/2 cup chopped dates
1/2 cup chopped walnuts
About 1-1/2 cups organic, unpasteurized golden honey
Fresh fruit in season - we used pomegranates

Method:
Chop the nuts and dates and place in a medium-sized bowl with the flour, stirring to combine well. Gradually stir in the water, mixing to form a firm but moist dough ball - you may have to add a slight bit more water or flour to get it just right.  Cover the dough and set aside for 10 minutes. Using two spoons or lightly moistened hands, shape the dough into walnut-sized balls - don't roll, just gently pat into a round-ish shape, placing them on wax paper that has been lightly oiled or sprayed with Pam spray. Put the liquid honey in a small sauce pan and turn to medium-high - it will come to a frothy boil.  Reduce the heat slightly and place the dough balls into the honey to poach, turning them gently with two spoons - they need to cook for 8-10 minutes. Poach about 6-8 balls at a time - this recipe will make about 14-16 balls. When the balls are cooked, remove from the honey and set on a plate to serve. Garnish with fresh fruit and enjoy!  Oh, and save any leftover honey to sweeten other dishes - it gets darker and thicker, but is still usable.

I understand the Egyptians loved their homemade beer, but these would be lovely with coffee or tea. Next time we make them, I might add a dash of cardamom or cinnamon to the honey - not sure how authentic that is, but I think it would be a nice variation. 

Hope you will try and enjoy xox