Sesame Kefta
Ingredients
- 250 gSesame seed (whole)
- 100 gAlmond with skin (whole)
- 3 tbspHoney (liquid)
- 30 gUnsalted butter (softened)
- 1 tspCinnamon ground
- 1 tbsprose water
- 1 tbspOrange blossom water
- 1 pinchArabic gum (ground into powder)
Method
A dense, pliable paste of toasted sesame and almonds, scented with cinnamon. The texture is melt-in-the-mouth, almost buttery, with a floral finish from the rose water.
- 1
In a dry pan, pour the sesame seeds and almonds. Heat over medium heat, stirring constantly until the seeds pop and take on an amber hue. The smell should be like toasted bread.
- 2
Process the warm mixture in a blender with the gum arabic. Aim for a very fine powder, almost oily to the touch. Do not overheat the blade to avoid denaturing the fats in the seeds.
- 3
In a mixing bowl, combine the powder with the honey, softened butter, cinnamon, rose water, and orange blossom water. Knead firmly until a homogeneous mass forms and pulls away from the sides.
- 4
Take pieces of dough and roll into small finger-sized logs or regular balls. The surface should be smooth and shiny.
Frequently asked questions
How do you get this dish right?
- Don't skip toasting: it develops the sesame oils and creates that nutty flavor.
- If the paste is too dry, add a small spoonful of honey. It should hold together without crumbling.
How long does this dish keep?
Keeps for 15 days in an airtight container, away from humidity.
