Sweet Tahini Rolls
Makes 10 rolls
Sami Tamimi and Tara Wigley call their new cookbook, ‘Falastin,’ “the culmination of Sami’s lifetime obsession with Middle Eastern food and cooking” (he was born and raised in East Jerusalem, relocated to London in his late twenties, and is a founding member of London’s famed Ottolenghi restaurant) and “Tara’s decade-long obsession with Middle Eastern food and home cooking" (she was raised in London and “adopted into the Ottolenghi family”).
The journey of these rolls can be traced through Lebanon to Armenia, where kubez el tahineh comes from. They are simple to make, impressive to look at, and loved by all. They’re a particular favorite with kids. Eat them as they are, or sliced and spread with dibs w tahini, the Palestinian equivalent of peanut butter and jam, where creamy tahini is mixed with a little bit of grape or date molasses.
Keeping notes: These are best eaten fresh on the day of baking but are also fine for up to three days once baked, warmed through in the oven. They also freeze well, after they’ve been baked and left to cool; you can pop them into the oven straight from the freezer until warmed through.