Preparation

Tiger nuts—despite their name, actually small tubers—were cultivated along the Nile since predynastic times. Egyptians called them 'babia' and valued them for their natural sweetness and long storage life. These sweets, based on evidence from tomb paintings and analyzed food residues, represent one of humanity's oldest confections, possibly enjoyed by those who built the pyramids.

Preparation

1. Drain the soaked tiger nuts thoroughly and pat dry.
2. Place them in a food processor and pulse until finely ground but not powdered—the texture should resemble coarse sand.
3. Add honey, ground almonds, cinnamon, cardamom, and salt to the processor.
4. Process until the mixture comes together into a sticky, cohesive mass. If too dry, add honey by the teaspoon; if too wet, add more ground almonds.
5. Transfer the mixture to a bowl and refrigerate for 30 minutes to firm up slightly.
6. Spread sesame seeds on a plate.
7. With damp hands, pinch off small portions (about 1 tablespoon each) and roll into balls or form into small cylinders.
8. Roll each sweet in sesame seeds to coat completely.
9. Place on a tray and allow to dry at room temperature for several hours or overnight, which will firm them considerably.

These sweets have remarkable keeping qualities—they'll last for weeks in a sealed container, just as they did for ancient Egyptians who packed them for long desert journeys. The tiger nuts provide an unusual, slightly sweet, nutty flavor with a texture unlike anything in modern confectionery. Serve them with dates and figs for an authentic taste of the pharaonic table.