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(1 Votes)


  • 1 can sesame tahani
  • 2 egg whites beat into stiff peaks
  • 1 cup sliced almonds or unsalted pistachios
  • 2 cups sugar
  • 1 cup water
  • 1/4 teaspoon vanilla crystals or 2 tsp vanilla

Boil syrup ingredients until very thick, about 15 to 20 minutes (hard ball stage). Cool slightly before using. With an electric mixer, beat sesame tahini until smooth and creamy and the oil is completely absorbed. Gently fold in egg whites. Mixture will get stiff and pull away from bowl. Slowly add 3/4 cup syrup. Fold in the nuts, then stir in the remaining cup of syrup a little at a time. Tranfer mixture to a loaf pan. Cover and refrigerate for 3 days before unmolding. Will keep for 6 months in refrigerator.

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