Tahini,Recipe,Sesame,Israel,Baba ghanoush,Ingredient,Salad,Hummus,United States,Eggplant

Americans say ‘open sesame’ to Israeli tahini recipes

December 30, 2016

Tahini, says Chef Adeena Sussman, (although she prefers pronouncing it tehina, as it’s said in Hebrew), that creamy compound of ground sesame seeds, has finally arrived on the American table. It’s certainly a central ingredient for Sussman, an American chef who is based in New York and spends half the year in Israel, living in Tel Aviv with her fiancé. It’s also the title — “Tahini” — of her recently-published Short Stack cookbook, a notepad-sized volume of 21 home kitchen recipes, all geared around healthy dollops of this sesame seed spread. There are the tahini staples, like chickpea spread hummus and eggplant salad baba ghanouj, both of which nearly always include tahini. They’re followed by a full menu of tahini-centric recipes that Sussman whipped up in her Tel Aviv kitchen, such as the now-popular Spicy Tahini, Butter & Maple Glazed Carrots or Tahini Sandwich Cookies (“They’re really indulgent but fun,” said Sussman). Of course, all aspects of a tahini-based menu are considered, hence the Sweet Potato-Tahini Dinner Rolls; Tahini-Coated Kale Chips; Kohlrabi; Radish and Apple Salad with Yogurt-Tahini Dressing (“I like the combo of dairy and tahini together, they kind of complement and lighten each other,” said Sussman); or Skillet Chicken with Date Syrup, Sumac and Tahini, another Sussman favorite. Chef and food writer Adeena Sussman developed 21 different tahini recipes for her Short Stacks cookbook of the same name (Courtesy Adeena Sussman) And while many brands of tahini are certified kosher, Sussman’s recipes are not all geared for the kosher kitchen, such as Tahini-Crusted Shrimp with Okra, Tomatoes & Preserved Lemon Vinaigrette or Grilled Lamb Steaks & Sweet Onions with Tahini-Herb Compound Butter. The idea, however, that tahini can be used in nearly dish, becomes clear as one skims, or cooks their way through the slim volume. “It was fun to do it in situ because Israel is a kind of cornerstone of tahini,” said Sussman. “Israelis eat more tahini per capita than any other country in the world.” In Israel, people drizzle tahini on their chopped tomato-and-cucumber salad, mix it with cooked chickpeas in hummus, use it as a sandwich spread or as a standard salad dressing ingredient, and even dollop it on their morning eggs, for an extra dose of calcium. “Everyone has it in their house,” said Sussman. “In the US, a lot of people know it as a prepared salad, like one of the...

Read the full article here