The Washington Post: Consider the seed planted: Tahini is also a sweet treat

From The Washington Post by Lani Furbank.

“Tahini is no longer just found in bowls of hummus or in the sauce atop falafel: Chefs and bartenders across the District are taking cues from Middle Eastern cooking and experimenting with the sesame-seed paste in desserts and cocktails. It’s a natural fit, because tahini’s creamy texture and nutty taste perfectly complement such flavors as honey, vanilla and chocolate, and it can be used to make halvah, a fudge-like confection. Tahini can also be a healthier, vegan substitute for dairy or an allergy-friendly substitute for nut butters. If you’re still not sold on this sweet combination, sample it for yourself at these five spots.”

Read the article HERE!

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