Tahini and date brioche

The Guardian - Feast - - Front Page - Ta­mal Ray

Since my first spoon­ful, I’ve been hooked on date syrup. Dark and sticky like mo­lasses, as rich as molten tof­fee. I use it in cakes or driz­zled over fresh berries and yoghurt. Or you could do as they do in the Mid­dle East – mixed with tahini and spread over toast for break­fast. Bet­ter still, bake it into a rich brioche and en­joy it with Sun­day tea. With a bit more date syrup, ob­vi­ously…

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