A sweet snack that we would eat after school; or whenever we said: “Let’s have something sweet”. A very traditional concoction that is still served in restaurants in rural areas or at some beaches. A jar of tahini and a jar of molasses is brought to the table and guests pour into a small plate a bit of each and stir and dip bread or cookie in the luscious creamy mixture.
It is our Lebanese caramel: Tahini mixed with carob molasses.
A very creamy, luscious, nutty and very sweet mixture. It may prove addictive to some but never bad for you. Tahini contains many health benefits, including Omega 3s; carob molasses too is chock-ful of good minerals and nutrients.
Where to find carob molasses? In health food stores, Middle-Eastern stores, online (through Amazon, for example).
Can you substitute? Sure, try it with grape molasses or date molasses.
Today, instead of making it on demand (since it takes 5 seconds to make), I figured I would make a small jar to have on hand.
I would eat this instead of Nutella any day.
- 1 cup of tahini
- 1/2 cup of carob molasses
Pour the tahini into a bowl; add the carob molasses. Stir for a few seconds until the mixture is combined, smooth and creamy; taste and adjust; if you like it sweeter, add more molasses. Serve with bread or crackers or plain biscuits or (some people like it this way) with crunchy veggies.
I am participating in the World Food event on Thursdays.