Open sesame for a treat

As it turns out, halvah is not easy to make at all. I somehow got the idea that it was going to be, while reading a Zabar’s catalogue that promised that its halvah is made from only tahini and honey. That certainly sounded manageable. Two ingredients, why not? It would certainly be easier than ordering it online or trying to convince someone to bring me a pound from Brighton Beach in Brooklyn.

And what, you might be asking, is halvah? It’s a Middle Eastern sweet made from ... yes, tahini and honey. It has a wonderfully crumbly texture, kind of like the crisp center of a Butterfinger bar.

Tahini is made from sesame seeds, which are not only delicious they’re also really good for you. They’re loaded with copper, which is an anti-inflamatory and is believed to help diminish the swelling of rheumatoid arthritis; copper also improves elasticity in your blood vessels, joints and bones.

They also have a lot of magnesium, which has several exotic curative powers. It is believed to help fight migraines and reduce the severity of asthma attacks, and to help restore menopausal women to a normal sleep pattern. It is also believed to help lower your blood pressure.

Sesame seeds, like many nuts, are also a good source of calcium. And in addition to zinc, fiber and vitamin B1, they are also a source of something called lignans, which reduce cholesterol and protect your liver from cancer-causing free radicals.

Hummus (which is made with tahini) is of course an outstanding and delicious way to get some sesame into your daily diet (dress up store-bought hummus with a squeeze of fresh lemon juice, a drizzle of your best olive oil and a sprinkling of coarse salt, freshly ground pepper and chopped scallions or dill).

You can also sprinkle sesame seeds on steamed broccoli florets or spinach; dress both types of greens with a dash of soy sauce, some sesame oil and a squeeze of fresh lemon.

Asian foods are often garnished with sesame seeds, and cooked in sesame oil. Sesame oil is very high in cancer-fighting antioxidants, and it seems that the nutrients found in sesame seeds are most easily absorbed when they’ve been crushed (as in tahini or sesame oil).

Curiously, one third of all sesame seeds imported into the United States are purchased by McDonald’s, which uses them on their sesame seed buns.

Halvah would be a more decadent way to get some sesame into your diet, but it’s not all that easy to find around here. And it’s hard to make: in order to get the proper texture you need to basically make it in batches of 50 pounds. We’ll be leaving that recipe to the professionals.

The wonderful Lee Bailey has a simple and quick recipe for chicken breasts cooked in sesame oil and dressed with sesame seeds, in his book, “Lee Bailey’s Country Weekends.�

                                                      Sesame chicken breasts

                               Adapted from “Lee Bailey’s Country Weekendsâ€�

                                                                   Serves 6

6 tablespoons soy sauce; 1/4 cup water; 2 tablespoons sesame oil; Finely grated 3-inch knob of fresh ginger; Juice of two lemons; Zest of one lemon; 6 boneless, skinless chicken breasts; 1/2 cup toasted sesame seeds (low heat, large skillet or in the oven on a cookie sheet at 375 degrees; keep an eye on them, they overcook quickly)

Combine the soy, water, sesame oil, lemon juice and zest and ginger in a resealable plastic bag. Add the chicken breasts and marinate, refrigerated, for at least an hour, turning occasionally.

Broil the breasts in a preheated broiler for 8 to 10 minutes, turning at least once and basting several times with more marinade. Test for doneness by cutting into the breasts. Roll the breasts in the toasted sesame seeds and serve.

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