Bon Appetit - October 2017

30  OCTOBER 2017

The first, oh, 500 times I ate tahini, I was 22, dating a vegan, and obsessed with the Soba Sensation Sauce at

former NYC vegan institution Angelica Kitchen. I put the sesame condiment on everything. I licked it out of the compostable

take-out bowl. Now, thanks to an explosion of tahini-inflected desserts (see below for a small sample), the good-fat

rock star has been putting the ish in healthyish. My favorite comes from Seed + Mill in NYC’s Chelsea Market, where house-

made tahini is the base for dense, crumbly, just-sweet-enough nine-inch halva rounds (pictured). Does it still count as

a healthy fat when it’s drizzled with dulce de leche? I’m too busy eating to care. AMANDA SHAPIRO, EDITOR, HEALTHYISH

STARTERS

Like what

you see? You

can order halva

and tahini at

seedandmill

.com.

Top to bottom,

left to right:

White chocolate

& lemon,

chocolate

pistachio,

chocolate

orange,

white chocolate

raspberry,

pistachio halvas.

Tahini Shakes

Goldie in Philly

serves vegan

shakes made

with tahini and

soy and almond

milk, in flavors

like coconut and

Turkish coffee.

Turkish-Style

Profiteroles

At Oleana in

Cambridge,

MA, tahini-filled

profiteroles

are finished

with halva

caramel sauce.

Tahini and

Halva Brownies

Just one of

the recipes we

immediately

bookmarked in

Sweet, Yotam

Ottolenghi’s

new cookbook.

Chocolate

Tahini Pudding

At Samesa

in Brooklyn,

tahini adds

nutty notes to

pudding with

a coconut-milk

base. N.R.

Halva Ice

Cream

Sesame ice

cream is topped

with sesame

seeds and halva

bits at Russ

& Daughters

Cafe in NYC.

Tahini Shows Its Sweet Side

6

The

New Tahini

Boom

PHOTOGRAPH BY ALEX LAU. FOR RESTAURANT DETAILS, SEE SOURCEBOOK.