One recipe that caught my eye, the day I opened up the book was this one for tahini cookies. Sure there are lots of recipes for hummus, lamb, and the usual staples of food from that region but these cookies piqued my interest because they used tahini. Sure enough, I baked them and they made my kitchen smell like heaven with the perfume of sesame seeds and rosewater (I added in). The fresh cookies also have an almost melt-in-your-mouth kind of texture which is remarkable and they are perfect with a cup of hot tea or coffee on a cold and wet winter evening.
4 from 1 review 1 cup/200 g sugar 1 cup/220 g tahini 1 tsp rose water (you can go up to 1 1/2 tsp depending on how strong you like it) 2 cups/280 g all-purpose flour 1 tsp baking powder 1/2 tsp fine sea salt 1/4 cup/35 g white sesame seeds
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