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 have a particular weakness for flourless chocolate cakes. All you need to make this incredibly rich dessert is high-quality bittersweet chocolate, sugar, and eggs – that’s it! It’s simple enough to bake in under an hour yet fancy enough to impress your friends. When done right (I’m talking about whisking the eggs and gently
Sfouf is by far one of my favorite Lebanese desserts. It’s a moist cake characterized by its intense yellow color from the turmeric spice. It is made from semolina, flour, oil, sugar, and aniseed which gives it a distinctively awesome taste. Some people say it has a “magical” taste – and hey, I don’t disagree.