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Triple-Sesame Carrots with Goat Cheese

Serves 6


  • Carrots 2 lb
  • Olive Oil 2 Tbs
  • Butter 2 Tbs
  • Salt 2 tsp
  • Sesame Seeds ¼ cup

Black Tahini Sauce

  • Black (or white) Tahini ⅓ cup
  • Lemon Juice 1 Tbs
  • Salt ¼ tsp


  • Goat Cheese ½ cup, crumbled
  • Not Too Sweet, Not Too Spicy Halva ½ cup, crumbled
  • Parsley ½ bunch, finely chopped

Not Too Sweet, Not Too Spicy Halva

  • Tahini 1 cup
  • Baking Powder 1 tsp
  • Ground Coriander 1tsp
  • Ground Cumin ½ tsp
  • Salt ½ tsp
  • Cinnamon ¼ tsp
  • Chili Flakes ¼ tsp
  • Sugar ½ cup

Cook It


  1. Make the halva: In a large mixing bowl, combine the tahini, baking powder, coriander, cumin, ,salt, cinnamon and chili flakes. Whisk well to combine, and make sure to use a bowl that has enough room for the mixture to expand when the hot sugar is added.
  2. Line a baking sheet with parchment paper.
  3. In a saucepan, combine the sugar and ½ cup water over medium-high heat. Bring the sugar to the hard ball stage. If you have a candy thermometer, you’re looking for 260˚F. If you don’t have a candy thermometer, the hardball stage is just before the clear sugar takes on a slight caramel hue. It will also thicken because the hardball stage means that most of the water has boiled away. This is a key step because without it, the halva won’t stiffen and develop that distinctive crumbly texture.
  4. When the sugar has reached the hardball stage, immediately transfer it to the bowl with the tahini mixture, whisking vigorously.
  5. Pour the mixture onto the lined baking sheet, and allow to firm up in the fridge for at least 2 hours. The halva can then be broken into smaller pieces and stored in a resealable plastic container in the fridge for up to 1 month.
  6. Cook the carrots: Preheat the oven to 425°F. Peel and wash the carrots, making sure to dry them well, which will allow a nice sear.
  7. Heat the oil and butter in a large skillet over medium-high heat, then add the carrots and sprinkle on the salt. Sear for 3 to 4 minutes, turning periodically to get deep coloration all around the carrots. Add the sesame seeds, and stir to coat evenly.
  8. Transfer to the oven and roast for 40 to 45 minutes, until the carrots are fork-tender.
  9. To make the black tahini sauce, mix the black tahini and lemon juice, then loosen with a small amount of water if needed. Finish with the salt.
  10. To garnish, plate the carrots with some of the black tahini sauce, then top with a sprinkle of the goat cheese and halva. Finish with fresh parsley and enjoy.

Recipe excerpted from Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud Copyright © 2021 Shahir Massoud. Photography by Kyla Zanardi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.