Tahini Sauce (photo of tahini inside Tunisian bowl)


1/4 cup Sesame Kingdom tahini

1/4 cup fresh squeezed lemon juice

3-4 TBSP water

Pinch of salt

Optional: 1 clove garlic crushed

Mix ingredients with a spoon until they get creamy. Store in a jar in the fridge for up to one week. Stir to loosen before using, adding a little water if needed. Enjoy!


Tuna Salad with Tahini (photo of tuna salad in a lattice wrap and also toast)


1 five ounce can of tuna (drain water)

3 TBS Sesame Kingdom tahini sauce (see recipe)

1 TBS extra virgin olive oil

1/4 cup finely chopped red onion

1 celery stalk finely chopped

1 TBS capers

1 TBS lemon juice

2 TBS minced flat-leaf parsley 

1 teaspoon Dijon mustard

1 teaspoon cumin 

Pinch of ground pepper

Optional - mix in 2 seeded chopped plum tomatoes and Romain lattice. Add more tahini sauce if desired.

Mix all ingredients in a bowl. Serve on a toast, either open face or in a sandwich. For a low carb option, serve as lattice wraps. 


Omelet with sardines and tahini  


2 organic eggs

1 TBSP milk

2 TBS olive oil

1 green onion chopped

5 cherry tomatoes halved 

2 shiitake or button mushrooms thinly sliced 

1/3 can sardines 

2 TBSP Sesame kingdom tahini sauce (see recipe

Pinch of salt and black pepper

Whisk eggs, milk, salt and pepper in a small bowl until well blended

Add chopped green onion, halved cherry tomatoes and sliced mushrooms to eggs, and lightly mix with a fork

Heat 1 TBSP olive oil in a non-stick pan over medium heat until hot

Pour in egg mixture and tilt pan until mixture coats the entire bottom

Use a spatula to gently drag and push cooked egg mixture from the edges towards the center of the pan, making space for the uncooked eggs. Tilt pan so that the uncooked eggs flow into the open spaces.

When top surface thickens and no egg liquid is visible, place sardines across one side of the omelet and drizzle 1 TBSP tahini sauce on top. 

Gently fold the omelet in half, cover pan with a lid and turn off heat. Let sit for a few minutes.

Gently slide omelet into a plate. Drizzle 1 TBSP tahini sauce on top and garnish with chopped fresh parsley. 


Roasted cauliflower with tahini (courtesy of Israeli chef Eyal Shani)


1 whole medium-size, fresh, white cauliflower with leaves on

3 TBSP olive oil

mineral water

sea salt


Preheat oven to 430 degrees

Place the cauliflower in a metal pot and fill until 3/4 full with mineral water. Add about 10 grams of salt per 1 quart of water. Cover with a lid, bring to a boil, lower to a moderate boil and cook for 10-15 minutes, depending on the size of the cauliflower.


Brush the cauliflower with the olive oil and sprinkle with a little salt. Place the dish in the center of the oven, and bake until the top turns golden brown (30-35 minutes).

Let rest for 5 minutes, separate the florets with a spoon, drizzle Sesame Kingdom tahini sauce (see recipe), sprinkle with chopped fresh parsley and serve.