The Arab Pantry: Tahini

Join Nadia Tommalieh as she dives into the versatile world of tahini, a staple ingredient in Arabic cuisine. In this class, you’ll discover the rich history and diverse uses of tahini, learning how to incorporate its unique flavor and creamy texture into a variety of traditional and fusion dishes. This class will guide you through making fresh tahini from scratch, and then showcasing it in an array of savory and sweet dishes. We will make kofta w batata bi tahinia (minced seasoned lamb and beef baked with potatoes and tahini sauce); roz bi sha’rieh (toasted vermicelli noodles and rice in olive oil); mutabal betenjan w khodar (smoky roasted eggplant with tomatoes, peppers, and tahini); and salatet khass w afocado bi tahinia(lettuce and avocado salad with crispy pita and creamy lemon tahini dressing). We will end the class on a sweet note by making traditional halaweh bil foustoq w chokolata (halva with pistachio and chocolate), a must-have dessert that perfectly balances the sweetness of sugar with the nutty richness of tahini.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.