Title: Halwa Chosk (Toasted & Crumbled Sweet)
Categories: Dessert Jewish Sephardic Persian Pileggi
Yield: 2 Cups

1	c	All-purpose flour
3	tb	Corn oil
1/8	ts	Ground turmeric
1/4	ts	Ground cardamom
1/2	c	Sugar, dissolved IN
2	c	Water
2	ts	Ground coriander
2	tb	Rosewater

The halwa chosk is eaten after Sabbath prayers in the synagogue, especially when the anniversary prayers are said for the dead. Those who come to pray are served the chosk to nibble at or to wrap in a paper napkin and take home. It is sweet, spice flavored snack to be eaten as is -- out of hand.

1. Put flour in a pan & toast over low heat for 3 mins, stirring w/wooden spoon. Add oil & continue to stir & mix for abt 7 mins to eliminate all lumps & until mixture begins to turn light brown. Add turmeric & cardamom & continue to stir.

2. Add sugar water, 2 tbs at a time, stirring & smoothing for 1/2 min. Add more sugar water as it is integrated into mixture and begins to take on consistency of coarse meal.

3. When all liquid has been added & mixed in, add coriander and rosewater. Mix well to ensure that at this time halwa has texture of bread crumbs. The color of halwa is toasted brown. Serve cool as a snack. Makes abt 2 cups.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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