Ingredients
Units
Scale
- 1/2 cup white sesame seeds
- 1/2 cup Acacia honey
- the zest of 1 Meyer lemon (regular lemon is fine)
- 2 yellow peach halves in syrup (optional addition, omit for original)
- 1/4 cup Sultana raisins
- 1/4 cup dried currants
- 1/4 cup skinned hazelnuts, chopped
- 1/4 cup skinned pistachios, chopped
- pinch of freshly-ground coriander seed
- pinch of freshly-ground cumin
- pinch of freshly-ground Ceylon cinnamon
- 2 Tbsp. porcini powder (wildly optional TFD addition, omit for original recipe)
- contents of one capsule wild oregano oil (wildly optional TFD addition, omit for original recipe)
Instructions
- In a baking dish lined with parchment paper, lightly toast the sesame seeds at 150 degrees Celsius (300 degrees F) in the oven, being careful not to burn the seeds.
- Cut the peaches into small cubes, about ½ inch.
- In a saucepan with a thick bottom, add the honey to heat over medium-low. Once it begins to boil, remove the foam with a sieve and then lower the flame slightly, add the lemon zest and allow it to continue cooking for 6 to 7 minutes.
- Add all other ingredients.
- Allow the mixture to remain on medium-low heat for about 15 minutes, stirring and moving often. Use chopsticks to stir, as they are way easier to clean than spoons. The mixture will turn darker as the honey starts to caramelize.
- To make sure it’s ready to be rolled out, take a teaspoon of the mixture and dip it in cold water; if it doesn’t melt immediately, then the mixture is ready; otherwise, continue to cook the mixture.
- Spread the mixture in a baking dish lined with baking paper, with some white wine on the paper to prevent the mixture from sticking.
- Roll out to the thickness you prefer. Let it cool down for a while and then move to the fridge for at least 2 hours. Then, let it stand out of the fridge for 30 minutes (it will be hard as a rock just after taking it out), cut it into small pieces and store in an airtight container. In the fridge is better.