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Golden honey sesame squares stacked on a wooden board with orange zest and a halved orange in window light

Melekouni: Rhodes Honey and Sesame Bars with Orange

Toast sesame, cook honey and sugar to 120 C / 248 F, mix, press into a pan, and cut into 16 squares after 5 minutes.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 53 minutes
Servings: 16 bars
Course: Dessert
Cuisine: Mediterranean
Calories: 60
Ingredients Method Notes

Ingredients
  

  • 300 g hulled white sesame seeds (2 cups)
  • 250 g mild honey (about 3/4 cup); flower or orange blossom
  • 50 g granulated sugar (1/4 cup)
  • 1 tbsp orange zest from 1 orange
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 2 parchment paper sheets; one for lining, one for pressing

Method
 

  1. Line a 20 cm / 8-inch square baking pan with parchment, leaving some overhang on two sides. Zest the orange and measure everything, because the syrup step moves fast.
  2. Toast the sesame seeds in a dry 26 cm / 10-inch skillet over medium-low heat for 5 to 6 minutes, stirring constantly, until light golden and nutty. Tip them into a large heatproof bowl and stir in the orange zest and cinnamon.
  3. Put the honey, sugar, and salt in a 2-quart / 1.9 L saucepan over medium heat. Stir until the sugar dissolves, then let it simmer for 5 to 7 minutes, stirring now and then, until it reaches 120 C / 248 F. Without a thermometer, a drop in cold water should form a firm ball. The honey will foam, so lower the heat if it climbs toward the rim.
  4. Pour the hot syrup over the sesame seeds and stir with a silicone spatula for about 30 seconds, until every seed is coated. Work quickly, because the mix stiffens as it cools.
  5. Scrape the mix into the lined pan and cover with the second sheet of parchment. Press firmly with the bottom of a glass into an even layer about 1 cm thick, pushing into the corners.
  6. Cool for 5 minutes, then lift the slab out by the parchment and cut it into 16 squares, 4 across and 4 down, with a sharp knife. Let the squares cool for 25 more minutes, until firm and no longer tacky.

Notes

  • Cook the honey syrup to 120 C / 248 F before adding the sesame.
  • No thermometer? Drop 1/2 tsp of syrup into cold water. It should form a firm ball that flattens when pressed.
  • Press the mix into the pan while it's still hot, or it won't spread evenly.
  • Cut after 5 minutes, then cool completely before storing.