As for too sweet, reduce the sugar. I am Greek born in Egypt and I remember with delight the simsimiya and also the hommoseya…! Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Taste of Beirut started as a blog in 2009 and its main purpose was to share my beloved Lebanese heritage with the world through recipes, anecdotes, and cultural tidbits. I have not had this in years. Let harden, and then cut into bars. Put another parchment paper on top of the caramelized sesame seeds and level it with a rolling pin. Thanks for the recipe. Post was not sent - check your email addresses!

Do you have the hommoseya recipe too??? In a saute pan, toast the seeds over medium heat for 2 minutes until golden (the pumpkins will pop).

So I am careful when I toast them on the stove. Then you need to level the caramelized sesame seeds with a rolling pin and cut them into pieces. I have had this candy before and absolutely love it! Not sure what went wrong? Try it by taking a tiny spoon and taking a tiny bit of syrup and dropping it on a plate. Welcome to my blog! thanks dear for sharing.

Health benefits are also plentiful. They can also easily burn with the heat of the pan. Then I swirl the pan again. Place the sugar in a big pan and let it melt at med-low heat.

I completed high school in France and moved to the US in 1979. Besides, they can easily burn with the heat of the pan. I just made this and it’s delicious. The big advantage of this recipe is that the candy is barely sweet, does not feel extra sticky or hard (like it is going to root out all your teeth) and taste delicious, if you like the taste of sesame seeds, that is. Then you need to level the caramelized sesame seeds with a rolling pin and cut them into pieces. @Jaqueline I am making it again today. It is a mixture of 2 ingredients; toasted sesame seeds and caramelized sugar. Actually, this recipe is familiar to you from my candied hazelnuts. Alternatively, you can toast them in the oven by placing them on a baking sheet at 350°F(177°C) until they are golden brown and give off their fragrance. When some parts of the sugar melt and become liquid and some parts don’t melt, use a long heat proof spatula and put the melted sugar on top of unmelted sugar. You made my day. Merci beaucoup pour cette recette tout en images ! All rights reserved. INGREDIENTS: This quantity will make 44 small pieces of candy.

We would buy it from cart vendors and eat it rapturously.

yummy, easy and a good treat for the Holiday Season. Help! You can add nuts for extra flavor and texture, too. Toast the sesame seeds in a medium pan by stirring at low heat for almost 6-8 minutes. Those were the good old days when the market was not saturated with one zillion varieties of candies and chips. Make sure sesame seeds are mixed with melted sugar evenly. After they all mixed, place the caramelized sesame seeds on to a parchment paper and spread it with a spatula. Sesame seed candy, also called pasteli, is so easy to make! You can cut into rectangles, squares, triangles, as you like. When they are golden brown and give off their fragrance, immediately remove the pan from the heat as they can pop and jump out of the pan like popcorns. I remember the days when my mother came home with caramelized sesame bars. If you notice that it is viscous and has the consistency of jelly then it is ready! This step helps melted sugar not to burn but unmelted sugar to melt. My dad used to buy a version of these candies and eat them slowly each night. Wow,…the sesame candy loooks excellent! En France, on peut trouver le même genre dans les épiceries asiatiques, mais c’est toujours meilleur fait maison. Over high heat, bring the syrup to 240 degrees F. Add the seeds and bring the syrup to hard crack (250 degrees F). I don’t stir but swirl the pan to avoid crystallization. Thanks for the recipe! I immediately remove it from the heat as they can pop and jump out of the pan like popcorns. In a saute pan, toast the seeds over medium heat for 2 minutes until golden (the pumpkins will pop).

I am the mother of two grown children and a former school teacher, pastry chef, caterer and translator.

I am glad I finally found your recipe. Combine the water, honey, and sugar in a saucepan. As the sugar melts and turns to amber color, remove the pan from the heat immediately and add the toasted sesame seeds and stir. Actually, I don’t exactly know why, but it was making me happy all the time. If you make it, use a candy thermometer and cook the syrup only till soft ball stage. I have a good Lebanese friend who I force to make it for me when he visits! Swirl the pan and if there are still some unmelted pieces, start stirring, they will melt shortly. November 10, 2009  •  Category: Candy, Dessert. Later, I place sugar in a big pan and let it melt at med-low heat. I may try the recipe, thanks for sharing. But tell me is there any way to figure out when it comes to softball stage…..I don’t own candy thermometer….your candy looks so perfect….I miss it so much specially like it in the winter time…. @Tea: I have never heard of the hommoseya; my dad was born and raised in Cairo and had a lot of Greek friends growing up (in fact he speaks some Greek), so I will ask him to refresh his memory. Spritz a cookie sheet with non-stick spray and pour the syrup onto it. I might have to give these a try.

By á-7418. Toasting the sesame seeds in the oven, then making a syrup, then mixing the two and cooling the mixture. Alternatively, you can toast the sesame seeds in the oven by placing them on a baking sheet too. Be careful as the mixture is very hot. You can easily make this crunchy and delicious sesame candy with 2 ingredients! Sign up for the Recipe of the Day Newsletter Privacy Policy, Gluten-Free Double-Chocolate Black Bean Brownies, Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce. Mais la prochaine fois, je vais les cuire un peu plus longtemps (les graines au four) pour qu’elles roussissent plus. Sesame seeds contain ( among others) copper, iron, calcium, magnesium, phosphorus, fiber  and  are really healthy to eat. This recipe comes from a magazine in Arabic I picked up while in Beirut called milh wa soukkar. Will be able to tweak or add to the recipe. Subscribe to receive delicious step by step recipes straight to your inbox! © 2020 Discovery or its subsidiaries and affiliates. Thank you so much for posting this recipe! Sarah, I am so glad it worked out for you. This step helps melted sugar not to burn but unmelted sugar to melt. oh wow…



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