Semsemeya is a traditional Egyptian sesame brittle that shatters in your mouth, releasing a bold, nutty flavor, unapologetic sweetness, and a delicate floral hint. It fills Egyptian food markets each year during the celebration of Al Mawlid Al-Nabawy Al-Sharif (the Prophet Muhammad’s birthday).

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I must have been no more than nine years old when I wandered the streets of Cairo with my late grandfather, exploring the bustling market of Halawet el-Mouled (the candies of Al Mawlid Al-Nabawy). The streets sparkled with colorful decorations, and every corner was lined with tables overflowing with sweets and treats of this special feast. True to tradition, he bought me an Arousa al-Mouled—just as he had for my mother at my age—passing down a small, magical piece of family history I would never forget. Semsemeya was, and still is, one of my favorites. I was thrilled to recreate it in my immigrant kitchen, hoping to share this nutty, sweet bite with everyone far from home, carrying a taste of sweet memories.

What is Semsemeya

Semsemeya is a traditional Egyptian sesame brittle that shatters in your mouth, releasing a bold, nutty flavor layered with unapologetic sweetness and a delicate floral hint. Crisp, golden, and fragrant, it is a beloved treat during Al “Mawlid Al Nabawi”, the celebration of the Prophet Muhammad’s birthday, and a nostalgic favorite that evokes the sights, sounds, and aromas of Egyptian markets filled with colorful festive sweets.

Semsemeya is just one type of candy in a rich assortment of sticky, chewy, and crispy treats known as Halawet al-Mouled. Each year, this colorful array fills Egyptian food markets to celebrate the Prophet Muhammad’s birth.

Recently, the skyrocketing prices of these candies have prompted Egyptian food figures to share, on their TV shows, tips and tricks for making Halawet el-Mouled at home.

Semsemeya Ingredients

Most of the ingredients for this candy are easy to find—four out of five are likely already in your pantry:

• White granulated sugar

• Liquid glucose

• Lemon juice or citric acid

• Vanilla extract

• Orange blossom water (optional)

• Sesame seeds

Tips to Make the Best Semsemeya

Toast the Sesame.

Sesame should turn into a golden color around the edges.

Melt the sugar to caramel.

The caramel should reach that rich amber color.

Add the Glucose to the caramel.

Add the sesame to the boiling caramel

Transfer the hot mixture of sesame of caramel over parchment paper and roll it out into a 1/4 -inch.

Using a dough knife cut to square.

1. The two essential “secret ingredients” for this candy are patience and speed. You can’t undercook or overcook the sticky syrup that binds the golden sesame seeds together. Ideally, use a candy thermometer to ensure perfect consistency.
2. Lightly toast the sesame to expel any humidity and to accentuate its nuttiness.
3. Use a candy thermometer
4. Use a candy thermometer to determine when the caramel has reached the right temperature.
5. To test if the praline is ready, if you don’t have a candy thermometer, drop a spoonful onto a cool surface. Once it cools, check the texture: if it shatters, it’s ready; if it stays chewy, let it cook for a few more minutes before testing again.
6. 

   Before Toasting

   

   After Toasting

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Semsemeya (Vegan Egyptian Sesame Candy): سمسمية

Nermine Mansour

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

cooling time 15 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine Egyptian, Mediterranean, Middle Eastern

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Equipment

• Candy thermometer
• Parchment paper
• Rolling Pin

Ingredients

  

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• ▢ 1 ½ cup sesame
• ▢ ½ cup sugar
• ▢ ½ cup liquid glucose
• ▢ 1 tablespoon lemon juice or 1/4 teaspoon of lemon salt.
• ▢ 1 teaspoon vanilla
• ▢ 1 teaspoon orange blossom, optional

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Instructions

 

• Toast the sesame seeds in a large pan and don't walk away so they don't burn and become bitter. Remove from the stove once they become fragrant and the edges become golden brown.
• Cook the caramel. Add the sugar and glucose to a large pan, and let it melt over medium heat. Add the vanilla and lemon juice and keep stirring the sugar-glucose mix until it reaches 150°C. Turn off the heat, add the sesame seeds, and keep stirring so all the sesame seeds are coated with the sticky mix.
• Shape the candies. Pour the sugar-glucose-sesame seeds mixture onto a sheet pan lined with parchment paper. Cover the sticky lump with another piece of parchment paper. Flatten the big lump with a rolling pin to a thickness of your choice. while the candy is still hot and malleable, cut the candy with an oiled sharp knife, into squares or bars.
• Let the candies harden on the kitchen counter for an hour.
• Store them in an insulated container at room temperature for up to 10 days.

Nermine's Notes

1. Use a candy thermometer to determine when the caramel has reached the right temperature.
2. Avoid storing Semsemeya in the refrigerator, as the candies will soften and the sugar may turn syrupy.
3. Lightly toast the sesame to expel any humidity and to accentuate its nuttiness.
4. To test if the praline is ready, if you don't have a candy thermometer, drop a spoonful onto a cool surface. Once it cools, check the texture: if it shatters, it’s ready; if it stays chewy, let it cook for a few more minutes before testing again.

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Keyword desserts, halawet Mouled, Mouled Nabawy Sharif