|This is my dad’s famous and often requested semesmeye dessert, made with toasted sesame seeds and Arabic syrup (Attar). |
This was as close as I could get to a recipe the first time around since there are variances depending on how thick or runny your syrup is, and how long you cook them for.
I have a reference video that I mention in the steps HERE.
Try our peanut variety! Recipe here.
- 4 cups sesame seeds
- 3 cups Attar, Arabic syrup If the syrup is very thick, start with 2 cups. The more watery it is, the more likely some will evaporate while cooking, which is why we started with 3. Reference my video for an example of the looser syrup.
- Make the Arabic syrup first (recipe below). It can be done well in advance.
- Spray a flat wide baking pan with crisco. Baking tray size: about 18 by 13 inches
- Roast sesame seeds in pan until they are golden. This took us 8-10 minutes of frequent stirring and tossing, so that each seed is as evenly toasted as possible without burning others. Start on high for the first few minutes then when they start to change color, lower the heat.
- Add 3 cups of syrup (2 if syrup is thick). Stir and let the liquid cook with the sesame seeds. When the bubbles start to get very thick, remove from heat. This took about 15 minutes with the looser syrup.
- If you want the bites to be more firm like candy, cook a couple minutes longer, if you want them chewy, remove after a minute or so of the very aggressive bubbling (check out my video for reference).
- Spread on pan evenly as possible and let it cool for a couple hours.
- Cut up and enjoy!!! Store in fridge.
Arabic Attar Syrup
- Add 6 cups of sugar and 3 cups water to a pot over stovetop, stirring frequently until boil starts. Add 2 full tablespoons of lemon juice and 1/2 teaspoon rose water. Lower heat. We simmer the syrup for an hour, stirring occasionally (unlike other attar varieties that simmer for only 15-20 minutes.) You will only need 3 or so cups of this syrup for the recipe I shared.
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