By Eda Goldstein
The last time I went to Melo Hatene to stock up on tahina, I ran into my friend and fellow kibbutz member, David Leishman. David was there for tahina, too: He occasionally makes tahina ice cream for Melo Hatene’s restaurant in exchange for raw tahina and other yummy things from the shop.
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By Eda Goldstein
Tahina, the thick, brownish-gray paste of ground sesame seeds, is one of the latest foods to turn “gourmet” – at least in Israel.
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