Manna and Quails Sweet

Ingredients

• 2 egg whites, at room temperature
• 2 cups sugar
• A pinch of citric acid
• Half a cup honey
• 1 medium tablespoon ground cardamom
• Half a cup water
• Nuts and pistachios, as desired or as available
• A pinch of vanilla
• For coating:
• Starch and flour
• To make kunafa, here is the link: How to Make Cheese Kunafa
• Also from Fatima, here is the method for kunafa shredding

Method

1. Beat the egg whites with a mixer or electric whisk with a pinch of salt until they turn white and become a firm mixture.
2. In a pot over the heat, begin preparing the syrup (qatr or shireh): put the water, sugar, and honey until a thick foam forms.
3. Ensure the syrup is well cooked before using it: take a teaspoon of the syrup and put it into a cup of water and test it by hand—if it forms a ball, that means the syrup is ready.
4. Pour the syrup very slowly and gradually in a thin stream over the egg white mixture while continuing to whisk with the electric mixer.
5. Continue pouring syrup this way until all is used and continue whisking until the manna and quails mixture becomes glossy and elastic like dough.
6. Stop the mixer and add nuts such as roasted pistachios, walnuts, almonds—according to your preference and what you have available; you can also add dried rose petals.
7. Add one tablespoon ground cardamom and stir the mixture well with a wooden spoon or spatula.
8. In a wide tray, spread flour and cornstarch in equal amounts, pour the manna mixture over them and spread it with a spoon or spatula...
9. Sprinkle more cornstarch and flour over the manna mixture as well and cover it completely.
10. Place the manna and quails sweet (halawet al-sama) in the refrigerator (not the freezer) for about two hours, then remove and cut into desired pieces.
11. You can store the manna and quails sweet in a tightly closed container for several days.
12. To make kunafa, here is the link: Cheese Kunafa Recipe
13. Also from Fatima: the technique for preparing kunafa