- 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
- 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.
- Line a baking sheet with parchment paper.
- 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.
- When the sugar has reached the hardball stage, immediately transfer it to the bowl with the tahini mixture, whisking vigorously.
- 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.
- 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.
- 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.
- Transfer to the oven and roast for 40 to 45 minutes, until the carrots are fork-tender.
- 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.
- 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.