From the days of The One Thousand and One Arabian Nights, and even before, sesame seeds have been a part of Arab cuisine—used in everything from appetizers to main dishes and to desserts. Numerous sweets, especially those of Arab North Africa, include the seeds as an important ingredient or for a garnish. However, the origin of these popular Bahraini-style sesame seed sticks is more than likely from immigrants from the Indian sub-continent. It was
in Bahrain that I had my first taste of crunchy Sesame Seed Sticks served alongside Chicken Noodle Soup, a classic pairing. Granted, the soup was appetizing, but the sticks provided a nutty sesame flavor that seemed to be the yin and yang for both dishes. Excellent for serving at any time of the day, the sticks can be eaten as light snacks in the same way as pretzels or crackers. Sesame sticks make for a great dipping stick when serving Red Bell Pepper Dip with Pine Nuts or Yogurt and Tahini Dip with Fresh Herbs and, of course, any type of soup.

Makes 2 dozen

PREP TIME: 35 minutes
COOLING TIME: 5 minutes
COOKING TIME: 35 minutes

INGREDIENTS

• OIL, FOR DEEP-FRYING

FOR SESAME SEED DOUGH:

• 1 cup (140 g) sesame seeds
• 1/2 cup (60 g) all-purpose flour
• 2 large eggs
• 11/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground caraway
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly grated nutmeg
• Generous pinch of ground red pepper (cayenne)
• 2 tablespoons water, plus more if needed

INSTRUCTIONS

1. Toast and Grind Sesame Seeds: Place sesame seeds in a medium skillet and toast over medium-low heat for about 2 minutes until slightly browned. Immediately remove from the skillet and allow the sesame seeds to cool. Place the cooled sesame seeds in a coffee grinder and finely grind. Set aside.
2. Mix Dough: In a mixing bowl, combine all the ingredients for the sesame seed dough and mix thoroughly. Knead the dough, adding more water if necessary, until a soft, smooth, and elastic dough is formed. Break off small, walnut-size pieces of dough and roll them between your hands to form finger-shaped sticks. Set aside on a tray.
3. Deep-Fry the Sticks: Pour about 1 1/2 inches (3.75 cm) of oil into a medium saucepan and set over medium-high heat. Heat the oil to a minimum temperature of 345°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer. Alternatively, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Working in batches, deep-fry the sticks fritters until they turn golden brown, about 6 to 7 minutes, turning them over once. Remove the sticks with a slotted spoon or tongs and drain on paper towels. While deep-frying, between batches, re-check the temperature to make sure it’s still between 345° and 375°F (175° and 190°C). You may need to let the oil re-heat between batches.
4. Serve: The fritters can be served hot or at room temperature and are best served the same day they are made.