April 30^th 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.