Golden Turmeric Tahini
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
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Cooking 101
Packed with bright colors, bold flavors, and all of the textures, this spread satisfies picky eaters and adventurous palates alike. The accouterments below are a great start, but we highly recommend finding peak-season produce to jazz this board up even more. Persimmons, roasted squashes, and citrus supremes would all work well depending what's in season.
Chef Tip: Try to make thin pancakes so people can use them as wraps for all the other fun stuff.
For the Pancakes
2 cups all purpose flour
1½ tsp ground cumin
1 ½ tsp cinnamon
1 tsp ground turmeric
2 eggs
Salt
3 cups milk of your choice
¼ cup vegetable oil or ghee
For the Board
2 ripe peaches, sliced
½ pint raspberries
Green grapes
Blueberries
2 heirloom tomatoes, sliced
1 lb bacon strips, cooked
6 jammy eggs
1 avocado, sliced
Make the pancakes: In a large bowl, mix the flour, cumin, turmeric, eggs, and a teaspoon of salt. Add a little milk and whisk to a smooth, thick paste. Slowly whisk in the rest of the milk and a 1/4 pouch of Tahini until you have a smooth, fairly thick batter.
In a cast iron skillet over medium-high heat, add a glug of oil, and spoon in batter using a measuring scoop for even pancakes. Cook for 2-3 minutes until small bubbles begin to pop on the surface, flip and cook 2-3 minutes more until golden brown.
Build the spread on a large platter or board with Haven's Kitchen sauces to garnish
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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