It's used a lot in Middle Eastern cooking. You can use it in hummus, baba ghanouj, and in salad dressings and dips. One of the most common dips is called "taratour". You mix tahini with some yogurt, lemon juice, and a little crushed garlic and serve with either shawarma sandwiches (similar to the gyro) or as a dip for fried fish.
Also, for a sweet dip (Lebanese people generally dip pita bread in it, but you can dip scones or biscuits in it too), mix one part tahini to one part carob molasses. It's very very delish.
I'd really like to try using the tahini for something sweet because I love sesame that way. I just looked up carob molasses online and I'm pretty sure I won't be able to get it anywhere around here - any ideas what I could substitute for it? Honey maybe?
I think honey would be too sweet. Maybe regular molasses? Do you have any Greek or Middle Eastern markets near you? They should definitely have carob molasses there.
Chocolate syrup won't be a problem. We're horribly under-developed as far as any out of the ordinary markets are concerned; as it is, I have a three hour train ride to take if I want my favorite garam masala :(
Also, for a sweet dip (Lebanese people generally dip pita bread in it, but you can dip scones or biscuits in it too), mix one part tahini to one part carob molasses. It's very very delish.
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I'd really like to try using the tahini for something sweet because I love sesame that way.
I just looked up carob molasses online and I'm pretty sure I won't be able to get it anywhere around here - any ideas what I could substitute for it? Honey maybe?
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