Wednesday, 2 November 2016

Simsimiyeh (Sesame candy)

I've just caught up with a few Lebanese "desserts" so expect a few in a row. (Traditionally we don't have dessert, we have sweets and pastries on their own, with coffee or for serving to guests, but nowadays the Western custom of having something sweet after a meal has become normal.)
If you're familiar with candymaking, the idea here is to reach a "firm-ball" stage (118-121ºC/245-250ºF on a thermometer).


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