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Turkish Sesame Sweet

A Recipe with 3 Ingredients?  Easy!

We are so excited to have just released our new book ‘The Feast Goes On’ in Australia and we are enjoying the feedback of what everyone is cooking from the book.

We love it!! It will be released in the U.S.A and the U.K in a few months’ time.

This month’s #letslunch is all about recipes with THREE ingredients, and we’ve chosen a lovely simple sweet which dates back many generations.

This recipe comes from the late Jack Sages. Jack was the sixth generation of his family to be born in Turkey, after his ancestors were driven out of Spain during the Spanish Inquisition. He loved to cook, having learnt from his mother and sister who were both great cooks. Jack lived in Sydney with his wife and companion of 55 years, artist Jenny Sages, until he passed away in 2010.

Jack’s memory lives on in the recipes and stories he left behind.

Thanks Alan Benson for the gorgeous photo of the sesame sweet (on the right) and the basboussa (a sweet semolina cake, recipe in the book!) on the left.

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    Turkish Sesame Sweet
  • This is a traditional Turkish sweet often sold wrapped in cellophane. It is a lovely way to finish a meal with a cup of sweetened fresh mint tea.
Prep Time Cook Time Passive Time
5 minutes 10 minutes 10 minutes


Servings: many


  1. Place a large sheet of baking paper, about 60 x 30 cm (24 x 12 inches), on a work surface or chopping board.
  2. Toast the sesame seeds in a frying pan over low heat until golden, taking care not to burn them.
  3. Put the sugar and honey in a heavy-based non-stick saucepan and cook over medium heat until the sugar is dissolved, stirring constantly with a wooden spoon. Boil for several minutes until the mixture is a rich golden colour. Add the sesame seeds and stir well.
  4. Carefully pour the hot mixture onto the baking paper, then cover immediately with another sheet of baking paper. Working quickly, use a rolling pin to firmly roll out the sesame mixture to about 5 mm (¼ inch) thick. Cut immediately into diamond shapes or leave whole till cool, then break into shards. Store in an airtight container for up to one week. Makes a 60 x 30 cm (24 x 12 inch) slab

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Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check out the others’ posts right here over the next few days – they are always so wonderful!


Lemon Chocolate Bonbons at Free Range Cookies

Mac and Cheese and Peanut Butter Cookies at Tea and Scones.

Filipino Sticky Rice Logs at Asian in America.

Easier Chicken and Dumplings at A Cook and Her Books.

Turkish Sesame Sweet at Monday Morning Cooking Club.

Trinidadian Mango Chow at Spicebox Travels.

Mango Coconut Chia Pudding at HapaMama.

Peanut Butter Cookies at Hot Curries & Cold Beer.

Gluten Free Almond Cookies at The Asian Grandmothers Cookbook

Roasted Asparagus at Glass of Fancy

3 Ingredient Broccolini at Be a Wok Star

Did you love this recipe? Don’t miss out on our original collection in “Monday Morning Cooking Club” our latest collection in “The Feast Goes On

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