One of the things I love about traveling is when I run across a food or flavor that is totally new to me. And in this case, I was able to come home and start experimenting with it right away in my own cooking.
My dad and I took an awesome trip to Israel and Jordan last May, an epic week exploring tons of historical areas in the north and Negev Desert, Tel Aviv and Old Jaffa, Jerusalem, Masada, the Dead Sea, Wadi Rum, and Petra—and much more. One of the constants on every part of our journey was tahini, a paste made from ground sesame seeds. It is omnipresent in the Israeli and Jordanian diets, taking both sweet and savory forms.
It was one of the first things we ate upon landing (on that delicious falafel pita below) and one of the last things before taking off (that delicious sweet halva that looks like cheese wheels below). We ate halva in a Bedouin camp in Jordan and tahini on our Yemeni malawach in Jerusalem. So tahini kind of got its hooks in me, and I’ve been experimenting with different recipes since returning (like this Chickpea Sweet Potato Buddha Bowl with a tahini dressing). But this is my first dessert recipe using tahini, and it’s super delicious.