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12 Responses to Tasting Jerusalem June 2014: Tahini Opens a World of Sesame Flavor

  1. Jael June 14, 2014 at 9:41 am #

    Tahini is so versatile:) I also use it in ice creams,in cakes,in smoothies and in what not;D

    • Beth Lee June 15, 2014 at 10:26 am #

      I have definitely only begun to make use of it — I saw an ice cream recipe the other day using just tahini and halva! You obviously are ahead of the curve Jael! Thanks for stopping by.

  2. Kathy June 14, 2014 at 4:57 pm #

    My grandmother used to mix molasses with tahini…it was the best spread ever! I sometimes still make it for my grandchildren.

    • Beth Lee June 15, 2014 at 10:27 am #

      Wow – I wonder if that would work with date syrup as well? That sounds fantastic! What do/did you spread it on?

  3. Sandy Corman June 15, 2014 at 9:59 am #

    I am sure tahini would be very useful if I did more cooking and baking. I should have some in the house in case I do get ambitious again.

    • Beth Lee June 15, 2014 at 10:27 am #

      Kind of like Middle Eastern peanut butter :-)

  4. Deb June 17, 2014 at 10:19 am #

    You are so right! I tend to use tahini in only making hummus. What a seductive array of recipe to broaden the scope of our meals.

    • Beth Lee June 20, 2014 at 4:35 pm #

      I can only imagine the creative things you would do with tahini Deb!

  5. Christy @ Confessions of a Cuilinary Diva June 25, 2014 at 4:01 pm #

    Great selection of recipes! Someday I’m going to join in!

    • Beth Lee June 25, 2014 at 4:08 pm #

      Please do – even if just with your comments and experience. I know how hard it is to keep up with cooking in multiple groups! thanks for stopping by Christy!

  6. I’ve yet to use tahini but I should start. I didn’t realize it was so versatile, so thank you for teaching me something. Nice to connect via the facebook group.

    • Beth Lee July 10, 2014 at 8:39 am #

      Try it, you’ll like it! Glad to meet you too and thanks so much for all the Portland tips!

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