This dough is a semi-sourdough, meaning it contains a very small amount of commercial yeast alongside the starter to boost its leavening power. You’ll notice that the mixed dough is very stiff, hence giving it a dense chewy texture that bagels typically have. The poaching step right before baking them in the oven also makes
Tahini is constantly on rotation in my kitchen. I love to use it in salad dressings, drizzle it on roasted vegetables, or mix it in carob molasses for a quick dessert. I’ve also been experimenting with it in pastries and found that the sesame taste overpowers neutral-ish ingredients like a carrot or zucchini. However, it
I remember having black sesame ice cream for the first time at a Japanese restaurant in NYC and I immediately fell in love with the intense nutty flavor. At first, I thought it was a very odd ice cream choice, especially that its color is a muted dark grey, but it ultimately became one of
I don’t know where to start describing Barazek to people who are not familiar with this traditional Syrian pastry. The title of the post makes it seem like a simple recipe, but it’s definitely not your average everyday treat. The buttery crunchy texture of the thinly spread baked dough is contrasted with chewy toasted honey