Simsimiyya

Background and origin

Simsimiyya is a classic confection from Egypt and the Levant, a crisp, shiny brittle made by suspending toasted sesame seeds in a clear amber syrup. Street vendors and home cooks alike prepare it for festive seasons, seaside promenades, and markets, where its snappy texture and gentle nuttiness offer a simple, elegant sweetness. The treat’s name echoes regional heritage, and while variations abound, most versions rely on pantry staples like sesame seeds, sugar, and honey, with subtle accents from a squeeze of lemon juice, a whisper of cardamom, or a splash of rose water. A final dab of ghee lends sheen and a delicate buttery aroma. This streamlined recipe respects that tradition while offering precise, modern technique for reliability at home.

Ingredients

• 2 cups (about 260 g) sesame seeds, lightly toasted
• 1 cup (200 g) sugar
• 1/4 cup (85 g) honey
• 2 tablespoons water
• 1 tablespoon lemon juice
• 1 tablespoon ghee, plus a little extra for greasing
• Pinch of salt
• 1/4 teaspoon ground cardamom (optional)
• 1 teaspoon rose water (optional)

Before you begin

Line a rimmed baking sheet or large tray with parchment. Lightly grease the parchment and a second sheet of parchment with a smear of ghee. Set a rolling pin nearby. Have all ingredients pre-measured, since once the syrup is ready, speed and precision matter.

Preparation

1. Toast the sesame seeds: In a wide, dry skillet over medium heat, stir the sesame seeds until they smell nutty and just begin to deepen in color. Transfer to a bowl to cool; warm seeds can over-toast if left in a hot pan.
2. Start the syrup: In a heavy saucepan, combine the sugar, honey, water, and lemon juice. Stir gently only to moisten the sugar, then stop stirring. Bring to a steady simmer over medium heat, washing down any crystals on the pot’s sides with a damp pastry brush if needed.
3. Cook to hard-crack: Continue cooking without stirring until the syrup turns a clear, deep golden amber. Swirl the pan occasionally for even color. The mixture should look glassy and feel slightly more viscous as it nears the ideal stage.
4. Flavor and enrich: Remove the pan from the heat and promptly stir in the ghee, the optional cardamom and rose water, and the salt. Stir with a heatproof spatula until fully combined and glossy.
5. Fold in seeds: Add the toasted sesame seeds and mix quickly and thoroughly so every seed is coated and the mass is evenly distributed.
6. Spread and level: Immediately scrape the mixture onto the prepared parchment-lined tray. Cover with the second greased parchment and use the rolling pin to press and roll the candy into an even slab about 5 to 8 mm thick, working swiftly while it remains pliable.
7. Score and cool: Lift the top parchment and, while the candy is still flexible, score the surface into rectangles or diamonds with a lightly greased knife. Let it cool completely until set and glassy, then break or cut along the score lines.

Serving and enjoyment

Simsimiyya shines when its texture is crisp and shatters cleanly. Serve pieces alongside strong tea, Arabic coffee, or a simple glass of milk to balance sweetness. The fragrant touch of cardamom and rose water complements the toasty richness of sesame seeds, while the gentle acidity of lemon juice keeps the finish bright. For gifting, slip squares into small parchment packets; for celebrations, arrange them in concentric circles on a platter to accentuate their glossy surface.

Tips and troubleshooting

• Color cues: Amber color signals the correct stage; pale candy tends to be chewy, while very dark caramel tastes bitter. Swirl the pan instead of stirring to prevent recrystallization of the sugar.
• Seed to syrup balance: If you prefer a seed-dense bite, add a small handful more of toasted sesame seeds; for a glassier finish, use slightly fewer.
• Smooth release: Properly greasing parchment with a whisper of ghee ensures clean release and a glossy surface.
• Flavor finesse: A drop or two of extra rose water can feel potent; add conservatively. Likewise, a pinch more salt heightens flavor without making the candy taste salty.
• Cutting cleanly: Score while warm and pliant; once fully hardened, a sharp chef’s knife pressed straight down yields neat edges.

Storage

Store simsimiyya in an airtight container, layered between parchment to prevent sticking. Keep it in a cool, dry place away from humidity and heat. If pieces pick up moisture and soften, place them briefly in a low oven on a lined tray just until they re-crisp, then cool thoroughly before returning to the container.

Variations

• Citrus-forward: Increase lemon juice slightly for a brighter, tangier profile.
• Spice-kissed: Bloom the cardamom in the hot syrup off heat before adding the sesame seeds to coax out floral notes.
• Ghee gloss: For extra shine and a subtle buttery note, finish the surface with the lightest brush of melted ghee just after rolling.

Why this method works

The combination of sugar and honey provides both structure and flavor: sugar sets the brittle, while honey contributes floral nuances and helps resist crystallization. A touch of lemon juice lightly acidulates the syrup, encouraging a clean snap and glassy clarity. Stirring in ghee adds sheen and a refined finish, and the fast fold-in of toasted sesame seeds ensures even distribution before the candy sets.