Tag Archives: baking with tahini

Cinnamon-Scented Sweet Tahini Rolls

Beautifully golden rolls swirled with cinnamon sugar and tahini.
Beautifully golden rolls swirled with cinnamon sugar and tahini.

In the early days of shelter-in-place, I felt as if I was living through a “Seinfeld” episode.

Specifically, the one where Elaine is beside herself when she learns her favorite contraceptive sponge is being discontinued. Guarding her precious remaining supply tightly, she’d pick apart any new suitor to determine if they were indeed “sponge-worthy.”

I did the same — only with yeast. Because it was scarce at supermarkets and I had only three packets left, I found myself loathe to try any new recipes using yeast lest they turn out to be disappointing failures.

After all, I simply couldn’t afford to waste those few precious packets. So, I made only tried-and-true recipes that I knew were absolutely, without a doubt, yeast-worthy.

Until now. Three weeks ago, my husband miraculously scored yeast at Whole Foods. Hallelujah!

Now, restocked and raring to go, I couldn’t wait to try some new recipes that used yeast. The first one to catch my eye was “Sweet Tahini Rolls” from the new cookbook, “Falastin: A Cookbook” (Ten Speed Press), of which I received a review copy.

The book is by Sami Tamimi, executive chef and founding partner of the Ottolenghi restaurant group, and Tara Wigley, a long-time Ottolenghi recipe writer. They titled the cookbook, “Falastin,” after the Palestinian newspaper that brought diverse people together.

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Republique’s Fig-Tahini Cookies

These fig-tahini cookies are not only pretty to look at, but have a wondrous chewy texture.
These fig-tahini cookies are not only pretty to look at, but have a wondrous chewy texture.

Mochi, gummi bears, springy noodles, and ideal chocolate chip cookies.

What do they have in common?

A certain chewiness that I can’t resist.

And “Fig-Tahini Cookies” possess that ideal attribute in abundance.

It’s evident not only in the consistency of the cookie, itself, but also in the chopped dried figs hidden throughout.

The recipe is from “Baking at République: Masterful Techniques and Recipes” (Lorena Jones Books, 2019), of which I received a review copy.

The cookbook is by Margarita Manzke, co-owner of Republique restaurant and bakery in Los Angeles. The book, written with former Los Angeles Times food writer Betty Hallock, features all the favorite pastries, cookies, cakes and pies from this fabulous bakery that’s a must-stop whenever my husband and I drive to Los Angeles.

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Making Manresa Bread’s Terrific Tahini Cookies

Nutty, elegant tahini cookies.

Nutty, elegant tahini cookies.

 

Nothing beats the high of discovering a favorite new treat at a bakery or restaurant.

And nothing stings like the blow of finding out the establishment has decided to take it off the menu.

We’ve all been there, right?

When Food Gal reader Kristy W. discovered that her favorite tahini cookies had been yanked from the bakery case at the new Manresa Bread in Campbell, she was beside herself.

So what did she do? She asked yours truly if I could somehow get the recipe.

Well, Kristy, your wish is my command.

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