Semsemia (halwa djeldjlane, sesame and honey brittle)

Method

1. 1

   Toast the sesame seeds in a dry frying pan over medium heat, stirring constantly, for about 5 minutes until light golden and fragrant, then tip onto a plate to cool slightly.

2. 2

   Put the sugar, water and honey in a heavy-based pan over medium heat, without stirring, until the sugar dissolves, the syrup comes to the boil with thick bubbles and turns pale golden.

3. 3

   Add the lemon juice and butter and let the syrup boil for 1 to 2 minutes until amber and a drop sets instantly when dropped into cold water, which is the sign that it is ready.

4. 4

   Take the pan off the heat, add the toasted sesame all at once and stir quickly with a wooden spoon until every seed is coated in glossy syrup and the mixture is compact and sticky.

5. 5

   Immediately turn the mixture out onto an oiled tray, roll it out with an oiled rolling pin to ½ cm thick, then cut into squares or diamonds with a knife while still warm, before it hardens; this crunchy sweet is made in Algeria especially for the Mawlid and served with tea and coffee.