Thursday, July 8, 2010

Giggity giugiulena

The battle of the magazines continues...

Don't worry, it's not a real battle, just an imaginary conflict in my mind, where one magazine leads its colourful pages to victory against the marauding monthly food publications.  The prize? Just kudos for the title of 'title of the month' according to Ooh, Look...

That's just a stream of consciousness.  What I really wanted to tell you was that Gourmet Traveller has a new special edition out.  Called 'The Italian Cookbook', it's full of gorgeous Italian recipes from GT magazine and website. 

I flicked through the magazine while waiting to pay for it, and this recipe for sesame seed brittle looked like it was easy enough to make.  I just had to stop by the Italian deli to pick up a tub of untoasted sesame seeds, and it was halfway there.  The brittle is a non-too-sweet bite to have for afternoon tea or petits fours. Tip: A hot drink will also help dislodge the sticky sesame bits from your teeth.

Sesame seed brittle (Cubbaita di giugiulena)
makes about 25 pieces

225g (1½ cups) sesame seeds
75 gm (1/3 cup) sugar
250 ml (1 cup) honey
¼ tsp ground cinnamon

1.  Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat. Cook, stirring occasionally, until mixture reaches 160C on a sugar thermometer.
2.  Line a 20cm-square cake pan with baking paper. Pour mixture into pan and smooth top.
3.  Allow to cool slightly, then loosen edges from pan and, using a sharp knife, cut into diamonds. Do this while the brittle is still fairly soft, as it will harden as it cools.  Place on baking paper to cool completely.
Brittle will keep in an airtight container for up to two weeks.
Recipe adapted from Gourmet Traveller

Ingredients, including fab magazine and tub of sesame seeds; heating the sesame to 160C; cooling in the tin; wooden spoon coated with sesame seeds (use boiling water to soak the spoon, thermometer and pan to remove the hardened honey and sugar).

Cut the brittle into diamond shapes while it is still soft

Serve with espresso or hot tea

 Sesame seed brittle
aka Cubbaita di giugiulena
Reminder:  The Good Food and Wine Show (Sydney) giveaway is still on.  You have until Sunday to get your entries in.  Just say the magic words and enter here.


  1. I've got the same cookbook and remember seeing this recipe :) Mmm I can smell the gorgeous sesame from here!

  2. I like to buy this from my local yummy scoopy place (you know, those shops where they have every possible delicious thing ever made in massive tubs and you find yourself with a basket filled with bags of scooped morsels) but I imagine it would be much better homemade. Well worth the sticky teeth.

  3. Bel, your photos are fantastic! I don't often snack, but I would greedily munch on this if a plate of it was in front of me.

  4. I've made something similar, but an asian version with peanuts and sesame, it was a while ago though. Your brittle does look gorgeous =)

  5. wowsa that's a lot of sesame seeds...very cute but, here (brazil) sesame seeds cost abou $15 reais for a teeny weeny small bag. but i've definately seen sesame brittle at markets in seattle, should have tasted :P it's gluten free!!!

  6. Reminds me of gooey Asian sesame candy =) Bet it gets stuck in your teeth and you get to savour its flavour for aaaaaages...

  7. I like anything brittle. It is a very easy recipe and I bet, a party favourite.

  8. This brings back wonderful childhood memories. My mum used to buy me thin, sweet sesame wafers from the Asian store. Similar ingredients (sesame seeds and honey), just a different thickness. I am going to make this for my own children.

  9. In Canada they have a treat called Sesame Snaps that are the very same thing. I pick them up when I go home to visit. I love sesame seeds. Nicely done. Thanks for sharing.

  10. I've always enjoyed these confections from Korean, Italian and Middle Eastern stores. Had no idea it was THIS easy to make. Now, I can enjoy them without having to make a special trip to a gourmet store.

  11. Ooh Look (smile)! I just saw this on F.G., Bel. And it's so delicious looking. How did you get it so perfectly cut?
    I love tea time, and Arabian type treats like this are my favorite.

  12. Oh sesame! I love it! This is so similar with the sesame brittle we have in Vietnam! yum!

  13. I love the addition of cinnamon to this traditional sweet, it adds an extra dimension to the flavour!

  14. I absolutely adore this stuff though I'm sure my fillings don't. Shame I can't take my teeth out & suck on it like nanna!

  15. Delicious. Great Brittle idea. Thanks for sharing. Kirsten

  16. I remember they used to sell an inferior version these at the school tuckshop. I would love to have a stash of these at work for when I get the munchies.

  17. i grabbed a copy of the mag as soon as it hit the newstands! have been deliberating over what to make but this sesame brittle sounds like a good starting point :)

  18. AMAZING! This reminds me of a sweet we have back home in Cairo made in a very similar way.