Preheat oven to 350°F. Coat the bottom and sides of a 8x8” baking pan with the oil. Set aside.

Spread the sesame seeds on a baking sheet and toast for 10 minutes. Pour onto a piece of parchment paper.

While sesame seeds are toasting, add the sugar and orange blossom water to a heavy saucepan (and cinnamon if using) and cook over moderately high heat until the sugar is melted, being careful not to burn it. Don’t stir until about two thirds of it has melted. Using a heatproof rubber spatula or wooden spoon stir until all sugar is melted, about 6-8 minutes.

Pick up the sides of the parchment paper and carefully pour the toasted sesame seeds into the melted sugar. Save parchment paper.

Working quickly stir to mix and IMMEDIATELY pour mixture into oiled pan. Spread evenly with oiled spatula (use a heavy hand).

Let cool 2 minutes and score into 16 squares with knife dipped in oil. After 2 more minutes flip onto reserved parchment paper and cut completely into squares.

Serve as is or zest orange on top if desired or dip half of each piece into melted chocolate and serve. Keep in an airtight container at room temperature.