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Sesame Bows (Blighat)

Sesame bows (Blighat) are a Moroccan pastry with sesame seeds, flavoured with orange blossom, fennel and aniseed and coated with honey.
PREP TIME
45 minutes
COOK TIME
25 minutes
SERVES
50-60 pieces

About this recipe

Sesame bows (Blighat) are a Moroccan pastry with sesame seeds, flavoured with orange blossom, fennel and aniseed and coated with honey. This is a fairly simple recipe to make and it looks super impressive.

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Ingredients

Main Ingredients

  • Vegetable oil for frying
  • Pure honey for coating

Sesame Dough

  • 250 grams sesame seeds (untoasted)
  • 250 grams of plain flour (sifted)
  • 1 teaspoon baking powder
  • 1 teaspoon aniseed ground
  • ยฝ teaspoon fennel seed ground
  • Pinch of salt
  • ยฝ cup orange blossom water
  • 30 grams unsalted butter softened
  • 1 teaspoon white vinegar
  • 1 egg yolk
  • 1-2 tablespoons of water

Notes from Rouba

  • If the oil is too hot, the honey bites will colour quickly but the insides will not be cooked.
  • The longer you soak the honey bites, the more honey they will absorb, and the sweeter and less crispy they may become but you also donโ€™t want to dip them too long in the honey.

Method

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

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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