Blighat Sesame Bows are a beautiful Moroccan pastry that’s both easy to make and incredibly impressive. Flavoured with orange blossom, fennel, and aniseed, and coated with honey, these sesame bows are a treat that combines delicate flavours with a delightful crunch. Being Lebanese, I was inspired to make this recipe by a very good friend whose mother passed it down to her, and now I’m excited to share it with all of you. With just a few simple ingredients, you can create a pastry that looks as good as it tastes.
If you love quick and easy snacks as much as I do, Blighat Sesame Bows will be a new favourite in your recipe collection. The balance of sweet honey and aromatic spices makes these pastries perfect for any occasion. And if you’re in the mood for more sweet treats, you should check out my Apricot Nut Coconut Balls—quick and easy to make in under 15 minutes—or my Date Delight Sandwiches, which are rich in Middle Eastern flavours with a unique twist. Don’t forget to try my Crunchy Date Treats too; they’re soft, chewy, and can be whipped up in under 20 minutes.
Step 1.
In a large bowl, combine all the dry mixture ingredients together. Add the softened butter, orange blossom water and vinegar, and continue to mix, adding the water slowly and as or if necessary. Knead the dough by hand for approximately 5 minutes until it becomes stiff but pliable. Divide the dough in half and wrap each half in plastic wrap. Set aside for 5-10 minutes.
Step 2.
Place one half between 2 pieces of greaseproof paper and roll out into a thin layer (thickness of a cardboard). Using a cookie cutter, cut into small rounds. Gently flatten around the edges, Flip over to the sticky side and pinch the two sides to glue them together and form a bow shape. Repeat with the remaining dough.
Step 3.
Heat vegetable/canola oil in a large frying pan over medium heat, enough to cover the honey bites and fry until golden brown in colour. Once cooked use a slotted spoon or strainer to transfer them from the oil directly to the honey. Gently push down to submerge them in the honey, soaking them well. While they are soaking for a minute or so, you can continue frying another batch.
Step 4.
Once well soaked and they are rich and glossy in colour, remove them from the honey and drain in a colander. Garnishing lightly with black sesame is optional
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One Response
This is good for Ramadan and look delicious