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Nougat
Nougat refers to a variety of similar confections made from a sweet paste whipped to a chewy or crunchy consistency.
The usual version in Western and Southern Europe is made from a mousse of whipped egg white sweetened with sugar or honey. Various nuts and/or pieces of candied fruit are added to flavor and texture the resulting paste, which is allowed to harden and then cut into pieces for serving. Forms of this confection are first attested in Middle Eastern cookbooks during the Middle Ages, but it was greatly popularized as the French Montélimar nougat in the 19th century. Similar confections are staples of regional Iranian cuisine.
In the United States, nougat more often refers to a softer brown paste made in industrial settings, used as a filling in commercial candy bars, frequently in combination with milk chocolate, caramel, and peanuts. In Central and Northern Europe, the name nougat likewise refers to brown paste blended without egg whites, consumed on its own. This brown nougat is usually crunchy, with a softer variant known as Viennese nougat.
English nougat was borrowed in the early 19th century from French nougat, whose pronunciation /nuɡa/ is approximated in English as /ˈnuːɡɑː/ (NOO-gah). The spelling pronunciations /ˈnʌɡɪt/ (NUH-git, cf. nugget) and /ˈnuːɡət/ (NOO-gət) have also become common in British and American English respectively, the latter being the standard American form.
The French name was borrowed in turn from Old Occitan nogat ([nuˈɣat] or [nuˈga]), meaning "nutty" or "thing with nuts". Cognate words in medieval Catalan and Castilian referred to nutty sauces before being adapted to reference the confection.
English also occasionally uses local names for specific varieties of nougat, such as turrón in Spain and torrone in Italy and Brazil. These names derive from Latin torrere ("to roast"). Venetian nougat, known as mandorlato in Cremona, mandulat in Croatia, mantoláto (μαντολάτο) in Greece, and mandolate in Brazil, similarly takes its name from vulgar development of Latin amygdala ("almond"). Maltese (qubbajt) and Sicilian (cubbàita & cupeta) names for nougat derive from Arabic qubbayṭ (قُبَّيْط). Iranian forms—particularly those from the Isfahan region—are known as gaz (Persian: گز) from its incorporation of psyllid honeydew, traditionally misunderstood as astragalus sap.
Principally owing to the simplicity of the basic recipe and a similarity between the Latin terms cuppedo and cuppedia, dialectical Italian cupeto and copeta, and the Sicilian terms cubbàita and cupeta, it is sometimes claimed that nougat appears in Roman authors such as Varro, Livy, Martial, Cicero, Aulus Gellius, and Plautus, although the Roman terms as used in those authors were generic words for both sweet and salty delicacies. It is, however, probable that somewhat similar confections were known to the Greeks and Romans. Cato describes a Carthaginian dish made from eggs, honey, flour, and cheese; the Samnites are sometimes credited with an egg, honey, and hazelnut confection; and terse "recipes" in the Apicius—usually taken as walnut, hazelnut, and pine nut custards—may have been kinds of nougat incorporating milk, spices, and oil as one recipe specifically directs cooks to "spread it out on a pan and when cool cut it into handy pieces like small cookies".
Forms of nougat including whipped egg white, sweeteners, and flavorings are more certainly attested in recipes from a 10th-century book[which?] written in Baghdad, then the capital of the Abbasid Caliphate. It was known as nāṭif (ناطف), derived from the Arabic triliteral root nṭf (ن ط ف) with the base sense of "dribbling", "trickling", and referencing the paste's viscous mass. The recipes describe the nougat as varieties made in Baghdad (now in Iraq) and Harran (now in southeastern Turkey). Medieval references to nāṭif have been found at locations within the triangle between Urfa, Aleppo, and Baghdad and in the writings of the 10th-century traveler Ibn Hawqal, who stated he ate nāṭif in Manbij (now in Syria) and Bukhara (now in Uzbekistan).[citation needed] The related confection Halva is attested in Persia by at least the 9th century, but the manufacture of gaz—a soft Iranian form of pistachio nougat further flavored with the sweet honeydew of the plant lice C. astragalicola and rosewater—is only documented since the late 16th century. The tendency of Arab and Persian cooks to include spices and flower water in their nougats was not replicated in European recipes.
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Nougat AI simulator
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Nougat
Nougat refers to a variety of similar confections made from a sweet paste whipped to a chewy or crunchy consistency.
The usual version in Western and Southern Europe is made from a mousse of whipped egg white sweetened with sugar or honey. Various nuts and/or pieces of candied fruit are added to flavor and texture the resulting paste, which is allowed to harden and then cut into pieces for serving. Forms of this confection are first attested in Middle Eastern cookbooks during the Middle Ages, but it was greatly popularized as the French Montélimar nougat in the 19th century. Similar confections are staples of regional Iranian cuisine.
In the United States, nougat more often refers to a softer brown paste made in industrial settings, used as a filling in commercial candy bars, frequently in combination with milk chocolate, caramel, and peanuts. In Central and Northern Europe, the name nougat likewise refers to brown paste blended without egg whites, consumed on its own. This brown nougat is usually crunchy, with a softer variant known as Viennese nougat.
English nougat was borrowed in the early 19th century from French nougat, whose pronunciation /nuɡa/ is approximated in English as /ˈnuːɡɑː/ (NOO-gah). The spelling pronunciations /ˈnʌɡɪt/ (NUH-git, cf. nugget) and /ˈnuːɡət/ (NOO-gət) have also become common in British and American English respectively, the latter being the standard American form.
The French name was borrowed in turn from Old Occitan nogat ([nuˈɣat] or [nuˈga]), meaning "nutty" or "thing with nuts". Cognate words in medieval Catalan and Castilian referred to nutty sauces before being adapted to reference the confection.
English also occasionally uses local names for specific varieties of nougat, such as turrón in Spain and torrone in Italy and Brazil. These names derive from Latin torrere ("to roast"). Venetian nougat, known as mandorlato in Cremona, mandulat in Croatia, mantoláto (μαντολάτο) in Greece, and mandolate in Brazil, similarly takes its name from vulgar development of Latin amygdala ("almond"). Maltese (qubbajt) and Sicilian (cubbàita & cupeta) names for nougat derive from Arabic qubbayṭ (قُبَّيْط). Iranian forms—particularly those from the Isfahan region—are known as gaz (Persian: گز) from its incorporation of psyllid honeydew, traditionally misunderstood as astragalus sap.
Principally owing to the simplicity of the basic recipe and a similarity between the Latin terms cuppedo and cuppedia, dialectical Italian cupeto and copeta, and the Sicilian terms cubbàita and cupeta, it is sometimes claimed that nougat appears in Roman authors such as Varro, Livy, Martial, Cicero, Aulus Gellius, and Plautus, although the Roman terms as used in those authors were generic words for both sweet and salty delicacies. It is, however, probable that somewhat similar confections were known to the Greeks and Romans. Cato describes a Carthaginian dish made from eggs, honey, flour, and cheese; the Samnites are sometimes credited with an egg, honey, and hazelnut confection; and terse "recipes" in the Apicius—usually taken as walnut, hazelnut, and pine nut custards—may have been kinds of nougat incorporating milk, spices, and oil as one recipe specifically directs cooks to "spread it out on a pan and when cool cut it into handy pieces like small cookies".
Forms of nougat including whipped egg white, sweeteners, and flavorings are more certainly attested in recipes from a 10th-century book[which?] written in Baghdad, then the capital of the Abbasid Caliphate. It was known as nāṭif (ناطف), derived from the Arabic triliteral root nṭf (ن ط ف) with the base sense of "dribbling", "trickling", and referencing the paste's viscous mass. The recipes describe the nougat as varieties made in Baghdad (now in Iraq) and Harran (now in southeastern Turkey). Medieval references to nāṭif have been found at locations within the triangle between Urfa, Aleppo, and Baghdad and in the writings of the 10th-century traveler Ibn Hawqal, who stated he ate nāṭif in Manbij (now in Syria) and Bukhara (now in Uzbekistan).[citation needed] The related confection Halva is attested in Persia by at least the 9th century, but the manufacture of gaz—a soft Iranian form of pistachio nougat further flavored with the sweet honeydew of the plant lice C. astragalicola and rosewater—is only documented since the late 16th century. The tendency of Arab and Persian cooks to include spices and flower water in their nougats was not replicated in European recipes.
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