My family’s relationship with the Pinajian-Dorian family
spans decades. We’ve shared many delicious Armenian meals together in that
time. Dian Dorian, one of my bridesmaids back in 1977 (she was just a kid
then), embraces a vegetarian lifestyle these days, and couldn’t be happier.
spans decades. We’ve shared many delicious Armenian meals together in that
time. Dian Dorian, one of my bridesmaids back in 1977 (she was just a kid
then), embraces a vegetarian lifestyle these days, and couldn’t be happier.
Dian’s mom, Barbara, recently made one of Dian’s favorite
breakfast treats – Tahini Breakfast Cookies – and asked me to sample a few. How
could I refuse? One bite, and I was hooked! These are nutritious, chewy, and
extremely quick and easy to make. It’s also appropriate for Lent!
breakfast treats – Tahini Breakfast Cookies – and asked me to sample a few. How
could I refuse? One bite, and I was hooked! These are nutritious, chewy, and
extremely quick and easy to make. It’s also appropriate for Lent!
The origin of this recipe is unknown, but Barbara said that
when Dian finds a recipe that sounds interesting, she tweaks it to suit her
taste. I, in turn, made an addition to her recipe to suit my own.
when Dian finds a recipe that sounds interesting, she tweaks it to suit her
taste. I, in turn, made an addition to her recipe to suit my own.
 |
| Tahini Breakfast Cookies |
Tahini
Breakfast Cookies from Dian Dorian
Breakfast Cookies from Dian Dorian
Yield: about 20 cookies, depending on the size
Ingredients:
1 1/2 cups rolled oats
6 tablespoons tahini, well-mixed
1/2 cup honey or (real) maple syrup (or a combination of
the two to equal ½ cup)
the two to equal ½ cup)
1/2 teaspoon cinnamon – or – 1/2 teaspoon cardamom
Optional: Add
chopped pistachios or chopped walnuts.
chopped pistachios or chopped walnuts.
Directions:
Mix all ingredients thoroughly in bowl and roll into balls
which you flatten onto an oiled cookie sheet.
which you flatten onto an oiled cookie sheet.
 |
| Tahini cookies ready to bake |
Bake at 350 degrees for 8 to 10
minutes. Let cool on the baking sheet before removing because these have a tendency
to crumble.
minutes. Let cool on the baking sheet before removing because these have a tendency
to crumble.
NOTES:
- I used
a bit less honey so it wouldn’t be as sweet, and added 1 Tbsp. of toasted sesame
seeds to bolster its earthy flavor. I used 1/2 tsp. cinnamon and a sprinkle of freshly ground cardamom. - If
tahini is unavailable, you can substitute creamy peanut butter or any other
nut-butter. - Other
optional add-ins: raisins, chopped dried apricots, dried cranberries, etc.
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Do you have a favorite recipe for Farina Cake?
I don't favor one recipe over another, but here's one you might want to try:
Farina Cake
Cake Ingredients:
6 eggs, beaten
1 ½ cups granulated sugar
1 cup (2 sticks) unsalted butter, melted
2 ½ cups farina
1 cup chopped nuts (walnuts or almonds work well in this)
Cake Directions:
In a large bowl, combine the ingredients in the order in which they’re listed, mixing well.
Preheat the oven to 350°F. Lightly grease a 9”x 13” pan.
Pour the batter into the prepared pan spreading it evenly. Bake for 45 to 50 minutes.
While cake is baking, prepare the simple syrup.
Remove from oven; allow cake to cool.
Simple Syrup Ingredients:
2 cups sugar
2 cups water
A few drops of lemon juice
Syrup Directions:
Place sugar and water in a saucepan. Bring to a boil and cook for 10 to 15 minutes. Add lemon juice to prevent the syrup from crystallizing.
Assembling and Serving:
Cut cake into squares or diamond shapes. Pour slightly cooled syrup over the cake. Garnish with additional pieces of nuts, if desired.
nice