Cranberries are imported here (from the US) but can easily be replaced by dried cherries or apricot or raisins. These bars are chewy and the cranberries add a lot of sweet tanginess.
- 1/3 cup of tahini (light-colored)
- 4 ounces of unsalted butter (125 g.)
- 4 tbsp of honey (raw is best)
- 1 1/2 cup of raw brown sugar or light brown sugar
- 1 large egg
- 1 tsp of dark rum or vanilla or
- 1 tbsp of orange rind
- 3 cups of oats
- 1 1/2 cups of all-purpose flour
- 1/2 tsp of baking soda
- dash of salt
- 1 tsp of baking powder
- 1 cup of cranberries
- 1 cup of pistachios (peeled if possible)
- 1 tsp of dukkat al-kaak or a mixture of ground anise, dash of nutmeg, dash of cinnamon
- In a large mixing bowl, place the softened butter, tahini, sugar and honey; beat till combined and smooth. Add the egg and beat well to combine.
- Mix the flour, dash of salt, spices, baking soda and powder till well combined, using a wire whisk. Add to the butter mixture and combine. Add the oats and mix. Add the cranberries and pistachios and mix to combine. There is no need to overbeat here. Transfer the dough to a rectangular pan greased with extra tahini; spread the dough evenly, using a spatula or your palms (over a sheet of plastic) to even out the dough throughout the pan. Preheat the oven to 350F and bake until the top is set and golden. Cool, cut into bars and serve.