So confession time – I am guilty of buying spices and sauces that I use once and then store in the back of my fridge for all of eternity. If you looked inside my fridge, you’d see a lifetime supply of condiments and not much to actually eat! I love going to the grocery store and walking through the “ethnic foods” section. Finding another spice or flavour to cook with gets me overly excited and I HAVE to run home to cook with it. My spice cupboard is spilling over and finding enough room to put milk in the fridge has become a challenge.
I opened up the jar, and immediately it reminded me of travelling through Turkey. That delicious stuff was everywhere. We mixed it with molasses and spread it over simit bread. We ate it over kebabs with a squeeze of lemon juice. It took on the flavours of anything you added to it and I loved every messy bit. It’s a rich sesame seed paste but you can use it sparingly OR liberally and I always go for the latter.
So this is it. That jar of tahini has been sitting in your cupboard, just waiting for this recipe! No it’s not a recipe for creamy hummus or crunchy falafel. It’s smooth peanut butter consistency is perfect for dessert. Yup I said it! We’re making waffles! Crunchy, soft, warm waffles that melt in your mouth as you take in the aroma of rose water from the whipped cream and the rich taste of dark chocolate.
This recipe uses a generous amount of tahini for the waffles and another good spoonful for the chocolate sauce. Because I ask you, why wouldn’t you want to put this in chocolate sauce!?!?
Add the rose water whipped cream (OMG!) and crushed pistachios to this waffle recipe and you’ll instantly feel like you’re in Turkey, listening to the call to prayer from the obnoxiously loud muezzin above you, while the smell of spices and sea water float through the air.
- 1¾ cup all purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup melted unsalted butter
- 6 tbsp tahini paste
- 2 cups milk
- 2 eggs
- 1 cup whipping cream
- 1 tbsp rose water
- ½ cup dark chocolate chips
- 1 tbsp tahini paste
- crushed pistachios
- Whisk the flour, sugar, baking soda, baking powder and salt together. In a separate bowl, mix the butter, tahini paste, milk and eggs together. Then pour the wet ingredients into the dry ingredients and mix together until just incorporated.
- Heat your waffle iron.
- Add the whipping cream and rose water to your stand mixer and whip on high speed until stiff peaks form. Keep aside until waffles are ready to serve.
- To make the chocolate sauce, melt the chocolate in the microwave, stirring every 25 seconds until completely melted (it took me 50 seconds). Stir in the tahini paste.
- When ready to serve, place the waffles on a plate and top with whipped cream. Drizzle with chocolate sauce and sprinkle crushed pistachios over top.