Christopher Kimball Milk Street in Christopher Kimball
Sesame paste, known as tahini, has become well known to American cooks, mainly because of hummus, but thanks to its abundance of nuts, it is also useful for falafel, grilled meat, and roasted vegetables. ..
However, Middle Eastern cooks know that it has that flavor and that a slightly bitter taste works well with desserts. A typical example is Halva. This is a fudge-like pastry, mostly tahini sweetened with spices, nuts and dried fruits.
So on Milk Street, I knew that Tahini could update the American classic, the blueberry crumble. In this recipe from our book “COOKish”, which limits the recipe to six ingredients without sacrificing flavor, tahini enhances the flavor of the butter oat mixture baked on juicy blueberries. The savory nuts of the tahini are perfectly balanced with the sweet berries and sprinkled with a little cinnamon.
Be sure to use quick cooking oats. Old-fashioned oats are not soft enough. Ripe fresh berries are best, but there is also freezing work. Look for frozen “wild” blueberries. They are small but packed with big flavors. If frozen regular berries are required, add a few minutes to the baking time, but do not thaw before use.
This crumble is especially warm and delicious with an ice cream scoop melted on top.
Blueberries bring out the sweet side of tahini | lifestyle
Source link Blueberries bring out the sweet side of tahini | lifestyle