Jauz Hilu, Walnut Clusters **RECIPE**

Jauz Hilu

One of my early memories of Sitto in her kitchen is sitting beside my grandmother to help shell walnuts. She used these healthy and delicious nuts in so many of her sweets and in fact, a few of her meat dishes. That time spent with Sitto Naima gave us both a chance to talk, to have her give me a hint or two about the nuts or something in general.  

My only regret is that I was too young to realize that it was a perfect time to ask her about her own childhood, the country she left and her thoughts about her life after she was married to my grandfather. She was the mother of four boys and one girl, my Mom, and surely she had many stories to tell. Thinking back, I’d love one more day with her!

These cookies, sans flour, are healthy, especially for those who are gluten-sensitive. The best part is that a version of this cookie has been all over the Middle East, with each region preparing them with their own particular spices. My version includes dried fruit, golden raisins.  You can certainly make them your own with those choices available to you. Create your own family favorite!

Walnut Clusters

3 Cups Walnut Halves

2 Eggs, large, beaten

1 Cup Sugar

1/4 Teaspoon Orange zest (dried)

1/4 Teaspoon Ground Cloves

1 Teaspoon Cinnamon

1/2 Teaspoon Vanilla Extract

1/2 Cup Golden Raisins

Powdered Sugar (optional)

Place all but the raisins into the food processor to form a dough. Remove from the processor and mix in the raisins by hand. 

Preheat oven to 350 degrees.

Drop in 1 ½” diameter mounds onto parchment-lined baking sheet. Bake about 15 minutes or less until lightly browned on edges and soft in the center.

Cool before removing from the parchment. If preferred, sprinkle with powdered sugar before serving. Makes about 30, depending on the size.