4 Amazing Ways To Cook With Tahini This Winter
Sponsored by Haddar
It’s cold outside, and all we want to do is get from A to B and then get back indoors as soon as possible...right? Here are some comforting, cozy, and wintery dishes to keep you going. They all have the magical secret ingredient of Haddar’s Baracke Tahini that absolutely makes the dish into something special. Try them all for yourself!
Yields: approximately 12 cinnamon buns
I think we might have a new favorite cinnamon bun. I’ve used my classic dough recipe, but changed up the filling with the addition of cardamom, a warm, fragrant and citrusy spice. Once they are baked and cooled, I added a sweet tahini icing that’s very similar to halva. It’s special and comforting in all the right ways!
1 and 1/4 cups milk or nondairy substitute such as unsweetened almond milk
10 Tbsp butter or margarine, divided (1 stick + 2 tbsp )
4 cups all-purpose flour
1/4 cup sugar
3/4 tsp salt
1 package (2 and 1/4 tsp) active dry rapid rise yeast
1 large egg
1/4 cup sugar
1/4 cup brown sugar preferably dark, but light is good too
2 Tbsp cinnamon
1 tsp ground cardamom
Tahini Glaze Ingredients:
2 Tbsp tahini
1/2 cup to 1 cup powdered sugar
- Combine milk and 5 tablespoons of the butter in a microwave-safe bowl. Heat on high for one minute, then remove and stir. Continue heating in 20-second intervals, stirring in between, until butter is melted and milk is warm to the touch (not hot). Transfer to the bowl of a mixer fitted with the dough hook. If it’s too hot, let cool for a few minutes.
- In a separate bowl, combine flour, sugar, and salt. Set aside.
- Sprinkle yeast over the milk mixture. Stir to combine, and then add in the dry ingredients. Add egg and mix on medium-low speed until combined. Continue to knead the dough for five minutes on medium-low speed. The dough should pull away from the sides and cling to the dough hook. If it’s still sticking to the bottom, add more flour, a tablespoon at a time. Make sure the flour is fully incorporated before deciding if you need to add more.
- Transfer dough to a large oiled bowl and cover with a damp towel. Let the dough rest for one hour.
- While the dough is rising, make the filling. Combine the filling ingredients in a bowl and set aside.
- Once the dough has risen considerably, transfer to a floured work surface and roll it out into a large rectangle (around 9×14”). Melt the remaining five tablespoons butter or margarine and brush over the dough, leaving about a 1/2-inch border around the edges.
- Sprinkle the sugar mixture over the dough and spread it with a spatula.
- Starting from the longer side, tightly roll up the dough. Cut the log into 12 even pieces (about one inch per piece) and place into a greased 9×13” pan. Cover with a damp towel and let rise for an hour, or until about doubled in size.
- Preheat the oven to 350 degrees Fahrenheit. Bake for 25 to 30 minutes, or until golden brown.
- While the cinnamon buns are baking, whisk together the icing. Add more tahini or powdered sugar as needed until you reach the right consistency. The icing should pour off the spoon at a medium pace. Let the cinnamon buns cool completely before drizzling with icing.
Yields: 2 servings
Hot chocolate is a winter staple! Tahini pairs absolutely beautifully with chocolate in this incredibly indulgent creamy version.
1 and 3/4 cups milk
1/2 cup tahini
2 tbsp honey, or more to taste
1/2 tsp vanilla
1/8 tsp cinnamon
1/4 tsp salt
8 oz chopped bittersweet baking chocolate or chocolate chips
- In a pot over low heat, whisk together the milk, tahini, honey (starting with two tablespoons), vanilla extract, cinnamon, and salt. Heat until the milk is just shy of scalding, then remove from heat and add in chopped chocolate.
- Allow to sit for five minutes before whisking together. At that point, the chocolate should be fully melted, but if it isn’t, place back on heat for one minute. If you like your hot chocolate sweeter, add a little more honey to taste.
- Pour tahini hot chocolate into small mugs. Top with whipped cream and a sprinkle of cinnamon!
Yields: 4 servings
The earthy flavor of tahini pairs perfectly with cauliflower and Yukon gold potatoes in this rich and thick winter soup. Feel free to reserve some of the beautiful roasted cauliflower for a nice garnish.
1 head of bug-free cauliflower, cut into florets
2 medium Yukon gold potatoes, cut into small cubes
1 head of garlic
3 tsp ground cumin, divided
3 tsp sumac, divided
3 tsp smoked paprika, divided
1 onion, diced
32 oz vegetable broth, plus water as needed
4 Tbsp tahini, divided
handful of parsley, checked or bug-free, for garnish
salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Toss the potato and cauliflower pieces onto a big baking sheet. Cut the top off of the garlic head, just exposing the cloves. Place that on the sheet pan as well and drizzle everything with olive oil.
- Sprinkle the cauliflower and potatoes with two teaspoons ground cumin, two teaspoons sumac, two teaspoons smoked paprika, and one teaspoon salt. Massage that well into the vegetables with your hands.
- Bake for 40 minutes or until the cauliflower is crispy. Pick out a handful of the prettiest cauliflower florets to save for garnish.
- Dice the onion. Sauté in about one tablespoon of oil for five minutes until the onion turns translucent. Add in one teaspoon smoked paprika and one teaspoon ground cumin and toast for 30 seconds.
- Now it's time to add in your roasted veggies. Place your crispy potatoes and cauliflower into the pan, squeezing out the soft flesh of the roasted garlic cloves as you go, and pour in the vegetable stock. Bring this to a simmer and then blend with a hand blender until smooth. Add water as needed. Add in three tablespoons of tahini and season liberally with salt. Adjust the thickness with water.
- Ladle your soup into bowls and top our reserved roasted cauliflower florets and chopped parsley along a drizzle of tahini and a sprinkling of sumac.
Yields: approximately 4 servings
If vegetarian cuisine isn’t really your thing, there’s a big chance you’ll fall in love with this stew. It’s hearty and filling while being packed with warm spice and nutty tahini flavor. The lemon brings it all together while adding a bright citrus punch to the dish, so please don’t leave that out!
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 tsp freshly grated ginger (optional)
2 medium sweet potatoes, peeled and diced into 1/2–3/4’’ cubes
2 (14-and-1/2-oz.) cans chickpeas, drained and rinsed
2 (14-and-1/2-oz.) cans fire-roasted diced tomatoes
4 Tbsp tahini, divided
1 Tbsp silan
1 and 1/2 cups vegetable broth
1 Tbsp ras el hanout
1 tsp salt
juice of 1/2 a lemon
chopped parsley, checked or bug-free, for serving
rice or bread for serving
- Heat a large skillet over medium to medium-high heat. Add the olive oil.
- Once hot, add the onion and a couple pinches of salt and pepper, and sauté for three to four minutes. Then add the garlic and ginger and sauté for an additional one to two minutes.
- Add to a slow cooker. Add the sweet potatoes, chickpeas, fire-roasted tomatoes, three tablespoons of the tahini, silan, vegetable broth, salt and ras el hanout. Stir to combine. Cook on high for four to five hours, or on low for six to seven hours. Turn off the slow cooker and let the stew cool for 10 minutes or so.
- Stir in lemon juice and the remaining tablespoon of tahini, and season to taste with additional salt and freshly cracked black pepper.