Sisin

🌾 Twenty-four thin Somali toasted sesame-and-light-caramel snaps with three measured ingredients.

Ingredients

• 150 g food-grade blond sesame seeds
• 100 g granulated sugar
• 5 ml neutral oil for baking paper and tools

Preparation

Prepare two large heat-safe baking-paper sheets on heat-resistant surface, spatula rolling pin and sturdy knife. Spread measured oil in very thin film on paper and tools if needed.

Toast seeds in dry pan medium low four to five minutes, stirring until lightly golden and fragrant. Transfer heat-safe bowl without burning.

In clean dry pan gradually melt sugar medium heat in small additions, gently swirl without spoon stirring until light amber caramel, about four to five minutes.

Immediately add still-warm sesame, stir thirty seconds to one minute just to coat, then remove without letting harden in pan.

Pour first sheet, cover second and roll 2–3 mm thin without touching hot mixture. Remove upper sheet and score twenty-four small pieces while cuttable.

Cool completely at least twenty minutes then separate. Two small snaps per portion. No thick balls or hot-sugar hand shaping.