Tahini Sesame Kale Chips

 
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November 6th 2014By Tamar Genger MA, RD

I have been making quick kale chips for a while now, but I have found that sometimes they get wity after a little while and sometimes they burn and sometimes they are not crisp enough and based on the kale they might be more bitter or have better or worse flavor. I noticed that the kale chips being sold in stores were heartier and seemed to have a thick coating of some kind. So I researched recipes and found that the best way to make any kale chip is low and slow, ideally in a food dehydrator which I don't have or on a really low oven. The other secret ingredient to great kale chips is flavor. Most of the recipes create this thick coating filled with seasoning by using cashew cream or pureed cashes, I still don't have a high quality blender and cashews are expensive. I always have tahini in my pantry and I thought it could work too. So I mixed tahini with some lime (I was out of lemon), olive oil and salt and pepper and sesame seeds, coated the kale and baked low and slow for about 4 or 5 hours, but I don't think you can over do it. Now that these came out so great I can start playing with flavors.

 

Marble Halvah

 
Marble Halvah

July 24th 2013By Shoshana Ohriner

I have come up with a method that yields delicious halvah that is so much fresher and more delicious than any packaged halvah available for purchase. Try this gluten free, vegan dessert for a satisfying treat.

 

How To Make Homemade Halva

 
Marble Halvah

July 24th 2013By Shoshana Ohriner

Learn to make this gluten free, vegan dessert that comes to us from Israel.

 

Coffee Halvah

 
Coffee Halvah

July 24th 2013By Shoshana Ohriner

The key to this halvah is cooking the sugar to the right temperature and not overbeating it. It sounds difficult but really it isn’t hard. Half an hour and some cooling time are all that stands between you and delicious homemade halvah.

 

Brisket in Tahina Sauce

 

April 30th 2012By Stephanie Pierson

An Israeli-American dish, adapted from Joan Nathan’s Jewish Cooking in America, Knopf, 1994 If you love tahina (the other name of tahini, when pronounced in Hebrew), the lush sesame seed paste, this is the brisket for you. It’s very rich and a little goes a long way. Nathan credits Israeli-born home cook Dalia Carmel for this recipe. After eating a brisket cooked in coconut milk in a Malay restaurant in New York, Carmel conjured up a Middle Eastern–style brisket. The tahina in this lovely hybrid adds a creamy richness; the pineapple juice tenderizes the meat.