Israeli Sum Sum Sesame Cookies Food
ISRAELI SUM SUM SESAME COOKIES
Make and share this Israeli Sum Sum Sesame Cookies recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Cream eggs, sugar and oil together.
- Sift soda and flour and add.
- Work in the sesame seeds.
- Roll mixture into small balls and spread them on a greased cookie sheet.
- Press cookie down with your thumb.
- Bake in a 350* oven for about 20 minutes or until golden brown.
Nutrition Facts : Calories 120.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 15.5, Sodium 33.6, Carbohydrate 9, Fiber 1.5, Sugar 4.2, Protein 2.9
MY HALWA SHEBAKIA -- SPECIAL RAMADAN SESAME COOKIES
This was posted for informational purposes ONLY with a large caveat for ever trying to make these at home unless an experienced maker has taught you! You who continue to make this will be disappointed and unhappy!! Also don't be adding an egg to make something to soft hold together. I have a feeling over processing is the problem as the blades heat up in a short time and if you're using a big motored processor. I posted this recipe with warnings and believe them! If you like or want to try shebakia then please find an internet source; they are out there! It seems my original introduction needed to be repeated right at the top. These are the longstanding traditional Ramadan sesame cookies. While available year round and eaten all year, these are especially important during the month of Ramadan. They give a high carbohydrate kick with breakfast at sunset. Mythis recipe originally makes 100 cookies as we have more guests than usual in this month and we give them as gifts, especially to our single male friends! These are available by the millions for sale on the streets, though homemade ones melt in your mouth. I have quartered he recipe before and for you. You can take it back to 100 or double this recipe. They are wonderful though 2 is my limit; they are so sweet. Due to the honey they keep virtually forever in the fridge and can be frozen in a single layer on a baking tray and then bagged. Thaw at room temperature. I do NOT recommend making these at home as they are difficult and I learned from my Moroccan Mother in law to be. These need to be learned by an experienced maker and adding egg or anything of that nature will simply make matters worse. I posted the recipe as a request with a caveat to the person requesting. These can be purchased online as well. c.\2005
Provided by Hajar Elizabeth
Categories Dessert
Time 1h35m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- In a food processor process all the ingredients, except the honey, into a paste.
- Take a walnut-sized piece of paste and roll it out very thin. Using a metal cut-out typically found in Morocco, with different designs, a small shaped cookie cutter, pie crust/ravioli wheel or knife and cut out cookies and let them rise for 15 minutes. If not using a cookie cutter which I don't, simply cut strips and twist them into a spiral or figure 8. I do the figure 8 making sure it is secure by slightly pinching in 2-3 places.
- Deep-fry the cookies in a skillet or fryer in the remaining oil in batches over low heat just to brown.
- 3-Soak the cookies in the honey for 15 minutes. Remove and sprinkle with toasted sesame seeds. Let sit until the honey sets a bit.
- Store in a plastic bag or container.
- One person emailed me when this was posted on my website stating that her cookies fell apart in frying. This should not happen though if it does, 5g of gum arabic may be added to the recipe at processing stage or re-processed briefly to add.
Nutrition Facts : Calories 289.5, Fat 17.3, SaturatedFat 5.4, Cholesterol 16.3, Sodium 45.7, Carbohydrate 32.9, Fiber 1.4, Sugar 19.5, Protein 3.1
FAST AND EASY ISRAELI TAHINI COOKIES
A quick and simple Middle Eastern/Mediterranean hit. I've seen both little Jewish grandmothers in Jerusalem make these cookies and Bedouin women living in the middle of the desert. A great simple recipe that isn't too sweet, is very versatile and fast. Enjoy.
Provided by Nuriti
Categories World Cuisine Recipes Middle Eastern Israeli
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 355 degrees F (180 degrees C). Line a baking sheet with waxed paper.
- Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork.
- Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 22.5 g, Cholesterol 17.8 mg, Fat 12.2 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 53.3 mg, Sugar 8.4 g
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