| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Jewish |
Desserts- c, Xtras- kid’, Z- simchat |
20 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sesame seeds; (soomsoom) |
| 3/4 |
c |
Flour |
| 3/4 |
ts |
Baking powder |
| 1/3 |
c |
Oil |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Honey |
| 1 |
|
Egg |
| 2 |
tb |
Butter or margarine |
| 3 |
tb |
Honey |
|
|
Measuring cups and spoons |
|
lg |
Frying pan |
|
|
Aluminum foil- 10 inches long |
|
|
8-inch square baking pan |
|
md |
Sized mixing bowl |
|
|
Mixing spoon #1 |
|
sm |
Saucepan |
|
|
Measuring spoon |
|
|
Mixing spoon #2 |
|
|
Knife |
INSTRUCTIONS
TOPPING
EQUIPMENT
1. Toast the sesame seeds (soomsoom) at medium heat in the ungreased frying
pan. Mix 2 or 3 times. When the seeds turn brownish- in about 5 minutes-
pour them onto the foil to cool.
2. Grease the baking pan. Turn the oven on to 375 degrees F.
3. Put the flour and baking powder into the bowl. Mix well, counting 35 to
40 strokes. Then add the oil, sugar, honey, egg and sesame seeds.
Mix again; you'll need lots of "elbow grease!"
4. Spread the batter evenly in the pan. Bake for 15 minutes, until the top
is golden.
TOPPING: 1. Turn on the broiler to heat.
2. Melt the margarine in the saucepan. Add the honey. Mix and bring to a
boil. Remove from the heat right away.
3. Spoon the syrup evenly on the soomsoom. Place the pan under the broiler
for one minute or less. Take it out, let it cool, and cut into bars.
Recipe From: A First Jewish Holiday Cookbook by Chaya M. Burstein p. 44
Bonim Books, NY 1979, 1985 ISBN 0-88482-774-7
Recipe by: A First Jewish Holiday Cookbook by Chaya Burstein p. 44
Posted to Bakery-Shoppe Digest by Linda Shapiro <lss@coconet.com> on Feb 7,
1998
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