Sesame cookies and cakes: Traditional recipes and kitchen tips

Sesame cookies, one of the indispensable flavors of home kitchens, become the star of the table with their melt-in-the-mouth texture and rich aroma when made correctly. However, a small but critical mistake during preparation can completely change both the texture and taste of this traditional treat. Today, we share some of the most practical and delicious ways to use sesame—an ingredient found in almost every kitchen. Sesame is a small plant grown in Asia, Europe, Anatolia, and India, and its seeds are widely used. By mechanically pressing sesame seeds, sesame oil is obtained. This oil is used both in cooking and in medicine. Tahini is produced by peeling and grinding sesame seeds and is commonly eaten with grape molasses or used to make tahini halva. The best sesame has large, fresh seeds. It has softening and dissolving properties and pairs well with herbs, roots, and spices. Sesame oil is one of the most essential oils in Far Eastern cuisine, while most sesame seeds are used in confectionery, halva, and tahini production. DELICIOUS SESAME RINGS Ingredients 1 tea glass yogurt 1 tablespoon vegetable oil Half a packet margarine 1 egg (reserve the white for topping) 1 teaspoon salt 1 packet baking powder Flour as needed Preparation: SESAME COOKIES Ingredients 1 packet margarine or butter 1 cup sesame seeds 1 cup vegetable oil 4 tablespoons powdered sugar 1 packet baking powder 1 packet vanilla sugar Flour as needed Topping: Powdered sugar Cinnamon Preparation: SESAME CAKE Ingredients 3 large eggs 1 cup sugar 1 cup room-temperature milk Slightly less than 1 cup vegetable oil 2 cups + 2 tablespoons flour 1 packet baking powder 1 packet vanilla 1 teaspoon baking soda 1 large tea glass raw sesame seeds Margarine or butter for greasing the pan Preparation:

Sesame cookies and cakes: Traditional recipes and kitchen tips

From cookies to cakes, sesame remains a kitchen staple, with experts noting that small mistakes can dramatically affect flavor and texture in traditional recipes.