Roast the sesame either in a frying pan while stirring or in a baking pan in the oven. 

Boil the honey in a pot for about 10 minutes and remove the foam. Lower the heat and let it simmer for a while. Add the sesame and stir the thick mixture. 

Check if the mixture is ready by doing the following

A. Tip a spoonful into a bowl with water. If a small rubbery ball is formed, it is ready. If it is too soft, continue boiling.

B. Pour 1/2 a spoonful in a plate. If, when it is cold (we either put it in the fridge or blow on it so we don't have to wait long) it easily unsticks from the plate, it is ready. 

When it is ready remove from heat and wait a bit for the bubbles to rise to the surface. 

Layer a baking pan with baking paper and sprinkle with the flower water. Instead of flower water you can brush the baking paper with corn oil. Moreover, you can sprinkle it with lightly roasted sesame seeds. 

Remove the lemon and orange peels and empty the mixture in the tray. 

With wet hands tap it by using the palm of your hand so that there are no gaps and roll it out (with a small oiled rolling pin) at a thickness of about 1 cm. 

When  it cools down (after about 10-15 minutes) score with an oiled knife into strips or diamonds (like you do with baklava) or squares. Let it get cold this way, without putting it in the fridge.

Then cut the pieces all the way down as you like and store in a cool place (not fridge) in an airtight container for a long time. In order for the pieces to not stick to one another, you can put pieces of baking paper between them. 

It is very easy to make just take care that it doesn't overboil and caramelize. I make it very often because we like it.