In Greece during the Great Lent when dairy products, meat, and eggs are not consumed (at least for those who still keep these traditions), tahini based recipes enrich their diet with nutritious elements. Tahini, a paste made from ground hulled sesame seeds, is a super food and, added in soups and other vegetable or legume based dishes, it plays a vital role in good nutrition. It contains many vitamins and minerals and is also rich in protein, - 25 percent by weight!
In this blog you may have noticed that several recipes, sweet or savory have the ending pita in their name. That is because we tend to call pita any batter which is baked in a flat baking pan.
So today’s special is Tahinópita, a dairy and egg free cake with tahini as a basic ingredient. Although the original recipe calls for cinnamon and cloves, I decided we had enough cinnamon this winter so a small twist in this cake’s makeup was inevitable: coffee and orange zest in this case. They match really well with tahini and its nutty flavor. Even if you are not vegan you won’t feel that its texture lacks the fluffy lightness usually achieved only when eggs are used.