Ingredient

Sesame seeds Recipes

39 recipes with sesame seeds for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

39 recipes

Tteokbokki (Korean Spicy Rice Cakes) with garaetteok, gochujang and fish cake — Korea recipe

🇰🇷KoreaMedium

Appetizers and Sandwiches

Tteokbokki (Korean Spicy Rice Cakes)

Korea's most iconic street food: thick cylindrical rice cakes (garaetteok) simmered in a fiery, sweet-glossy gochujang sauce until soft and bouncy, with fish cake sheets and boiled eggs absorbing the sauce alongside. The sauce coats every piece in a deep red lacquer. Sold from street carts (pojangmacha) all over Korea, especially around school exits in the afternoon. The modern gochujang version was born in post-Korean War Sindang-dong, Seoul, when vendors replaced expensive royal court ingredients with affordable fermented chilli paste. The sauce must be sweet as well as hot — that balance is what makes it addictive. Best eaten immediately while the rice cakes are at peak chewiness.

30 min390 kcal4 serves

⚡Quick🌶️Spicy

Challah (Braided Jewish Egg Bread) with bread flour, eggs and oil — Israel recipe

🇮🇱IsraelAdvanced

Flour and Confectionery Products

Challah (Braided Jewish Egg Bread)

Challah (חַלָּה, pronounced HA-lah) is the braided, egg-enriched bread of Jewish tradition, placed on the Shabbat table every Friday at sundown and baked for the major Jewish holidays. The word originally referred to the portion of dough consecrated as a priestly offering — a ritual still observed by many Jewish bakers before baking. As a bread, challah is remarkable: egg yolks give the crumb a warm golden hue; oil makes it tender and keeps it pareve (neutral — neither meat nor dairy, so it can be served at any Shabbat meal regardless of what is being eaten); honey provides a gentle sweetness. The defining ritual is the braiding — three strands at minimum, six at maximum — which is said to represent love, peace, and truth. For Rosh Hashanah (the Jewish New Year) challah is baked as a round spiral to symbolise the continuity of the annual cycle. The crust, glazed twice with egg wash, bakes to a deep, shining mahogany.

210 min290 kcal12 serves

🌿Vegetarian

Salsa Macha with guajillo chiles, ancho chiles and peanuts — Mexico recipe

🇲🇽MexicoMedium

Sauces and Dips

Salsa Macha

Salsa macha is a Mexican chili oil from Veracruz — dried chilies, raw peanuts, sesame seeds, and garlic fried in oil, then coarsely blended into a thick, chunky paste. The name likely comes from macho ('bold' or 'strong'), though some cooks trace it to machacar, the pounding motion used to crush ingredients in a molcajete. Active cooking takes about 25 minutes; the salsa then needs at least an hour of hands-off resting for the flavors to settle before it's ready to eat. It tastes smoky, nutty, and fruity from the dried chilies, with a heat that builds slowly rather than hitting all at once, and keeps in the fridge for up to a week, tasting better after the first day.

25 min280 kcal10 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Bibim Guksu (Korean Spicy Cold Noodles) with somyeon or thin wheat noodles, gochujang and kimchi — Korea recipe

🇰🇷KoreaMedium

Cereal and Pasta Dishes

Bibim Guksu (Korean Spicy Cold Noodles)

Bibim guksu is the Korean summer dish that takes fifteen minutes and requires almost no cooking. Thin wheat noodles, shocked in ice water until they bounce back against your teeth, coated in a gochujang sauce that is simultaneously hot, sour, sweet, and faintly fermented. Topped with kimchi, cucumber, and a soft-boiled egg. The word bibim means mixed — everything goes in the bowl and you toss it with your hands.

15 min380 kcal2 serves

🌶️Spicy⚡Quick💪High protein

Gochujang Mayo (Korean Spicy Mayonnaise Sauce) with Kewpie mayonnaise, gochujang paste and toasted sesame oil — Korea recipe

🇰🇷KoreaEasy

Sauces and Dips

Gochujang Mayo (Korean Spicy Mayonnaise Sauce)

Gochujang mayo is a Korean-inspired spicy condiment built on Japanese Kewpie mayonnaise, fermented gochujang chili paste, rice vinegar, toasted sesame oil, and garlic. The mayo cools and rounds out the heat, the gochujang brings deep fermented umami, sesame oil signs the sauce as Korean. Whisks together in five minutes, lives in the fridge for a week, and works on Korean fried chicken, sweet potato fries, poke bowls, burgers, sushi, and as a sandwich spread. Serves about eight as a dipping sauce. The 30 minute rest in the fridge before serving is what separates a punchy mix from a balanced sauce.

5 min110 kcal8 serves

🌶️Spicy⚡Quick

Samsa (Uzbek Lamb Pastries) with lamb, onion and flour — Uzbekistan recipe

🇺🇿UzbekistanAdvanced

Flour and Confectionery Products

Samsa (Uzbek Lamb Pastries)

Samsa are Uzbek baked pastries with a crisp, layered dough and a juicy filling of hand-chopped lamb and onion. The layering is built by rolling butter into thin sheets of dough, which creates flaky, oven-crisped pastry without a drop of yeast. The golden rule: chop the meat with a knife, never mince it, and use as much onion as meat.

120 min380 kcal12 serves

Mole Poblano (Mexican Chicken in Chocolate Chili Sauce) with chicken, ancho chiles and mexican chocolate — Mexico recipe

🇲🇽MexicoAdvanced

Meat Dishes

Mole Poblano (Mexican Chicken in Chocolate Chili Sauce)

Mole poblano is Mexico's most celebrated sauce — a deep, dark, layered blend of dried chiles, toasted nuts and seeds, dried fruit, spices, and a little Mexican chocolate, ladled over tender chicken. Born in the convents of Puebla, it's famously complex, with well over a dozen ingredients ground and simmered into a glossy, bittersweet-spicy sauce. It doesn't taste of chocolate; the cacao just deepens the whole into something rich and unforgettable.

150 min560 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

Lebanese Falafel with dried chickpeas, flat leaf parsley and fresh cilantro — Lebanon recipe

🇱🇧LebanonAdvanced

Vegetable and Mushroom Dishes

Lebanese Falafel

Good falafel cracks under the teeth, then gives way to a moist, coarse green centre that tastes of chickpeas, parsley and warm cumin. This Lebanese-style version starts with dried chickpeas and needs no flour or egg. Eat it straight from the fryer with tahini, pickles and warm flatbread.

1540 min395 kcal4 serves

🌱Vegan💪High protein🌾Gluten-free

Crispy Rice with Spicy Salmon with sushi rice, fresh salmon and sriracha — Japan recipe

🇯🇵JapanAdvanced

Fish and Seafood Dishes

Crispy Rice with Spicy Salmon

Blocks of seasoned sushi rice pan-fried until the outside crackles and the inside stays tender, topped with a tartare of sashimi-grade salmon in sriracha mayo, a slice of avocado, a ring of jalapeño and a drop of unagi sauce. It is the appetizer many people first meet at Japanese restaurants like Nobu, and at home it comes down to one thing: rice that is pressed hard and chilled all the way through before it meets the oil.

35 min380 kcal4 serves

💪High protein🌶️Spicy

Onigiri (Japanese Rice Balls) with japanese short grain rice, nori and salted salmon — Japan recipe

🇯🇵JapanMedium

Appetizers and Sandwiches

Onigiri (Japanese Rice Balls)

Onigiri, also called omusubi, are Japanese rice balls: warm short-grain rice, lightly salted, pressed by hand around a small filling and wrapped in nori. The rice gets no vinegar, which is what separates onigiri from sushi. The name comes from nigiru, to grasp, and that is the method too: no mould, just wet salted hands and three or four firm turns. This recipe makes three classic fillings from one pot of rice: salted salmon, umeboshi plum and tuna with mayonnaise. Onigiri are made to be carried and eaten at room temperature.

60 min390 kcal5 serves

Kimbap with short grain rice, nori and pickled radish — Korea recipe

🇰🇷KoreaMedium

Appetizers and Sandwiches

Kimbap

The Korean seaweed rice roll built for lunchboxes and picnics: short-grain rice seasoned with sesame oil, rolled in a sheet of gim with strips of yellow pickled radish, carrot, spinach, egg, and crab, then sliced into rounds. It looks like sushi, but the sesame-oil rice makes it nutty and savoury, and the fillings are cooked, pickled or crisp fresh vegetables, so the roll packs neatly into a lunchbox.

50 min320 kcal4 serves

Salmon Poke Bowl with salmon, short grain rice and avocado — USA recipe

🇺🇸USAMedium

Fish and Seafood Dishes

Salmon Poke Bowl

The Hawaiian classic: cubes of raw, sushi-grade salmon marinated in soy, sesame oil, and scallion, served cold over rice with avocado, edamame, cucumber, and sesame. Everything comes down to the fish — sashimi-grade salmon, cut clean and marinated briefly so it stays silky rather than curing into something firm.

25 min480 kcal2 serves

💪High protein⚡Quick

Ingredients

Goes well with

Other ingredients that appear most often alongside sesame seeds across the archive. Pick one to drill deeper.

garlic soy sauce sesame oil ginger chicken salmon avocado gochujang short-grain rice cucumber eggs onion