Moroccan/Italian Honey Sesame Curls

Southern Italy and North Africa, not so distant cousins.

I adore dishes which bear testament to shared histories and the exchange of tradition, the type which are so strikingly alike that they surpass borders between two seemingly different lands. With the Arab conquests of Sicily and Calabria, the presence of the Spanish with their Moorish influence until the 18th century and the natural proximity of land, its no wonder we can find huge similarities in food, language and architecture between the regions. The occasion pastries of Southern Italy and North Africa demonstrate just this with the common use of of floral essences, spice, ground almonds, pistachios and honey. In Italy at Christmas we see deep fried honeyed dough steeped in honey (like fragrant Neapoletan Struffoli and Puglian Cartellate), and around Ramadan we find Moroccan Chebakia in abundance; rose shaped, spiced pastries also deep fried and steeped in honey. The trick is to use a light honey, such as Rowse Light & Mild, so the flavour of the spices aren’t overcome. 

My recipe is a take on the afore mentioned dishes, on the methods and depth of flavour shared by both regions who it seems are not so far apart. These spiced honey and sesame curls are best accompanied by a strong, unsweetened Turkish style tea; since we’re already in the Mediterranean flavour mood, why not! 

 

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