Cubbaita di Giugiulena

Sicilian Sesame Brittle

Preparation info

  • Makes about

    1 pound

    Appears in

    Great Italian Desserts

    By Nick Malgieri

    Published 1990

    • About

    The name and origin of this Sicilian sweet are both Arab. Though many versions of it exist, I have chosen one from Tommaso d’Alba’s Cucina siciliana di derivazione araba (Sicilian Cooking of Arab Origin), which chronicles all Sicilian dishes with Arab ancestry. D’Alba suggests that cubbaita, alone among sweets, has retained the purity of its Arab origins, since it has never been subjected to the refinements of fancy cooking or cooks.