This Sicilian sesame nougat called giuggiulena ( but also known as ‘cubbaita’ or ‘giurgiulena’) is a typical dessert, widespread throughout the region and also in neighbouring Calabria and typically served during the Christmas period!
Its name derives from the main ingredient, which in Siciliano and Calabrese is indicated by the term ‘gigiolena’ or ‘ciciulena’, probably derived from the Sicilian-Arabic word ‘giuggulena’, still in use today to indicate the ‘sesame seed’. This sweet has several similarities to those found around the Mediterranean basin. This is not surprising as the plant is typical of India and Africa!
Giuggiulena (Cubbàita) – Sicilian sesame nougat
Course: Dessert, CookiesDifficulty: Easy30
minutesIngredients
Sesame seeds 250gr
Water 100 gr
Honey 150gr
Caster Sugar 400gr
Sunflower oil
Directions
- Take a thick-bottomed saucepan, pour in the sugar and water and turn the heat on low.
- As soon as the sugar has liquefied and turned golden brown, add the honey and sesame and stir for a few more minutes until the mixture is a light caramel colour.
- Pour the mixture onto an oiled marble surface (that’s the tradition!) or alternatively, spread it out on a sheet of greased baking paper and level with a spatula. The spatula must be also greased with oil, and the mixture should have a thickness of about one centimetre. At this stage, the giuggiulena is very sticky so leave it to cool for the time necessary.
- Once cooled, take a knife with a greasy and sharp blade, make some cuts in order to give the typical shape of the giuggiulena, i.e. rhombuses or rectangles!
- Your giuggiulena is now ready, enjoy!
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