Home
In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review July 25, 2007 / 10 Menachem-Av, 5767

Sesame opens doors to a world of flavor

By Maricel E. Presilla


Printer Friendly Version

Email this article


http://www.JewishWorldReview.com | (MCT) Like many ancient Mediterranean crops, sesame crossed the Atlantic with the Spanish conquistadors to find a welcoming home in Latin America.


Thought to have originated in the central savannas of Africa or the Indus Valley of India, sesame ("Sesamum indicum") is a tall herb prized for its oil-rich seeds. The plant bears multi-hued pods that pop when ripe, scattering the minuscule seeds to the seven winds - an apt metaphor for its broad spread to the warm regions of the world.


By the 12th century, sesame was growing in Islamic Spain, where cooks extracted the oil and also used the seeds in sweets like turron blanco, a crunchy white nougat sweetened with honey and bound with egg whites.


Today, Mexico, Guatemala, Nicaragua and Venezuela are important growers of sesame. As in Spain, it is known there as "sesame" or "ajonjoli," while in Portuguese-speaking Brazil it is called "gergelim," all derivations of its Arabic names.


In the Latin kitchen, sesame crops up in many guises. Mexicans grind toasted seeds with a half-dozen nuts and spices to thicken and flavor moles. Puerto Ricans grind them with almonds to make sweets, and in many countries, sesame is the main ingredient of milky drinks called horchatas.


In the Cuba of my youth, bakers sprinkled the seeds on crackers and breads, while Chinese immigrants made delicious nougat-like sweets called "palanquetas."


The Chinese in Peru use sesame abundantly. Typical of Peruvian "chifas" (the generic name for Chinese restaurants in the country) is poultry braised with sesame seeds or coated with the seeds and deep-fried to a crunchy texture, the inspiration for today's recipe.


Hulled white seeds are widely available, but it's worth a trip to a specialty store for darker, unhulled sesame, which has a more pronounced flavor and crunchier texture when toasted or fried.




SESAME CHICKEN FINGERS

These crunchy nibbles are inspired by a Peruvian-Chinese "chifa" appetizer made with duck. Their texture and color remind me of Mexican alegrias, sweets made with amaranth seeds and honey, hence the name. Make a simple dipping sauce of ginger, scallion and soy sauce or a thicker, sweeter one of hoisin, garlic, ginger, soy sauce and hot pepper. Serve with a fresh Bodega Lurton Pinot Gris from Mendoza, Argentina.


THE SEASONING AND POULTRY

6 garlic cloves, mashed to a pulp

2 scallions (only the white part), finely chopped

1 inch fresh ginger, finely julienned

1 tablespoon soy sauce

1 tablespoon pisco (preferably the aromatic Pisco Italia)

1 tablespoon red wine vinegar

1/4 teaspoon ground cumin (optional)

1/4 teaspoon ground cayenne (optional)

1/2 teaspoon freshly ground black pepper

1 pound boneless chicken or duck breast, skin removed and meat cut into -1/2 x 3 inch-strips


THE COATING

1/2 cup all-purpose flour

2 large eggs, lightly beaten

1 cup unhulled sesame seeds


TO FRY

3 cups corn oil


Seasoning: In a medium-size bowl, mix the garlic, scallions, ginger, soy sauce, pisco, vinegar, cumin, cayenne and pepper. Add the chicken, toss well and allow to marinate for 1 hour.


Coating: Drain the excess marinade. Place the flour in a medium bowl. Dip the chicken strips into the flour; shake to remove the excess. Dip into the beaten eggs, coating well. Finally, roll strips in the sesame seeds and place on a baking sheet covered with parchment paper; set aside. (May be refrigerated, covered, up to 2 days.)


Frying: Heat the oil to 350 degrees in a heavy-bottomed, medium-size saucepan or a deep skillet. Working in two or three batches, add the coated strips to the hot oil and deep-fry until lightly golden, about 3 minutes. Remove with tongs or a slotted spoon, and drain on paper towels. Makes 4 servings.


Per serving (without frying oil): 430 calories (49 percent from fat), 23.6 g fat (4.1 g saturated, 8.9 g monounsaturated), 171.5 mg cholesterol, 38.1 g protein, 23.7 g carbohydrates, 4.5 g fiber, 578.1 mg sodium.

Sign up for the daily JWR update. It's free. Just click here.

Culinary historian Maricel E. Presilla is the chef/co-owner of Cucharamama and Zafra in Hoboken, N.J. Her latest book is "The New Taste of Chocolate." Comment by clicking here.








© 2007, The Miami Herald Distributed by McClatchy-Tribune Information Services