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August 26, 2013
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Quick food: Sesame candy by Majnouna Quick food: Sesame candy by Majnouna
:pointl: Check out the book!

More Lebanese treats, these are traditional candies. They remain slightly soft and sticky when cool, and the taste may surprise you, not as sweet as you might expect. It's important to make sure all the sugar's melted before you pour the mix, otherwise they won't hold together!

A couple of "rules":
1. Please don't request specific recipes. Unless you want to commission me, try google.
2. Refrain from posting provincial comments. There's nothing wrong, outlandish or unorthodox about any of the foods presented – it's YOU.


More recipes in my folder: Quick Food, Not Fast Food.
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:icon3eira:
3Eira Featured By Owner Nov 8, 2013  Student General Artist
Great! And easy tasty vegan recipe, I can't wait to try it! :)
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:iconmajnouna:
Majnouna Featured By Owner Nov 12, 2013  Professional General Artist
Cool!
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:iconjasmo:
Jasmo Featured By Owner Oct 7, 2013
Tried making these yesterday and they came out really well, my husband and I love them. They'll be something we take to friend's and family's houses for a treat. :D

The only trouble I had was the sugar melting, it took over forty minutes of stirring! I'm new to a gas stove so my timidity could have a hand in it but, patience won out.

When it looked like the sugar was melted(nice and golden brown) I put it on a shallow, wax paper lined tray and cut it as soon as I could. The paper made it easy to lift the whole thing up and snap off the rectangles when it cooled but, the sugar may not have entirely melted because it wasn't gooey enough to 'pour' out. They're still good and are holding together like they should(I think they are, I've never had this candy before!;p)

Thank you so much for these recipes! :hug:
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:iconmajnouna:
Majnouna Featured By Owner Dec 17, 2013  Professional General Artist
Wow, sorry for the late reply! I've been having trouble with the melting also and I'm puzzled. Sometimes it happens well and quickly, others it doesn't happen at all. As I've been moving around, I wonder if it's the sugar type or the stove. Maybe the sugar type though. Maybe you can try with caster next time, which is finer and should melt faster... Also I wonder if it could be the pan; a deeper pan may hold heat better and accelerate the process? I have to try it again myself.
It'll never be liquid enough to pour out, what you describe sounds about right :D If the rectangles don't crumble when picked up, then things have gone to plan!
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:iconfandomfan:
fandomfan Featured By Owner Sep 17, 2013  Hobbyist
Seems like a softer variation of a Polish sweet I've had before. I'll have to give this a go!

These illustrated recipes are a good idea.
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:iconerenais:
erenais Featured By Owner Sep 1, 2013  Hobbyist
Ooh, I wanna try this :D I only have black sesame seeds in my house, do you think it would still taste good or would I have to get the white ones?
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:iconemortalcoil:
emortalcoil Featured By Owner Sep 7, 2013  Hobbyist General Artist
Update:  OK, so it seems to have held together a bit more than I had first thought.  Still a bit more like granola in texture than I think is normal, though.  Obviously I should try it again sometime.  *Still* tasty, IMO.
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:iconemortalcoil:
emortalcoil Featured By Owner Sep 7, 2013  Hobbyist General Artist
I tried making it using black sesame and brown sugar this evening.  This was my first time ever trying the recipe so maybe I did something wrong, but the sugar would only partially melt, which I then tried to remedy by squeezing the other lemon half over the pot while I was stirring.  Bottom line: I got a crumbly mix that only held together is small patches.  It is, nonetheless, tasty.  I'll spoon it into a jar with lid for enjoying later.  The extra lemon taste is nice, too.
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:iconmajnouna:
Majnouna Featured By Owner Sep 1, 2013  Professional General Artist
No!! They're not sesame seeds. They're nigella, a whole other thing.
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:iconalicevii:
AliceVII Featured By Owner Aug 29, 2013  Student Traditional Artist
thank you so much
i made it and it was amaaaaaazing
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