Sesame seeds are a popular ingredient used throughout the Middle East and in a wide variety of foods from main dishes to desserts. Shaboora (sesame sticks) is a Saudi favorite that is usually served alongside tea or coffee. The store bought ones are always long and skinny but I prefer to always make mine small and fat, the size of a sausage link. You can make up the batter and fry these in about 10 minutes time so they are perfect for last minute needs. They also store really well and you can leave them in the refrigerator for at least six months and the freezer even longer if needed.
You may need to add more or less water to the batch it all depends. You will want to get the dough in the end that you can roll with your hands. Also I have found that it’s best to use a candy thermometer (I use digital) to make sure the oil is the correct temperature.
1 cup sesame seeds
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
2 tablespoons water (or more)
Sunflower oil for frying
1. In a small sauté pan on medium heat add sesame seeds. Allow to cook for about 2 minutes until golden.
2. In a saucepan on medium heat add about 1-1/2 inches of oil. Allow the candy thermometer to read 345F before frying.
3. In a medium sized mixing bowl add flour, baking powder, salt, pepper and coriander. Add eggs and mix, then add sesame seeds and a water a bit at a time until a dough has formed.
4. Roll into sticks and carefully place into the hot oil. They fry very fast so stay near the pan rotating to get an even color. Allow to drain on a paper towel, cool then serve.