6 Middle Eastern and Mediterranean Ingredients Trending on Menus
Chef Wyatt Lash | The Commoner | Pittsburgh
No longer reserved for making hummus, chefs are enjoying tahini on or blended with just about anything. When it comes to vegetables, the sesame seed paste lends an umami-rich, savory note and thickening function when used in dressings and dips. Executive Chef Wyatt Lash at Hotel Monaco’s The Commoner in Pittsburgh uses tahini in a puree made with charred eggplant and 24-hour brined, breaded, and charred cauliflower. This forms the base for a more composed dish with more breaded cauliflower pieces that are fried, tossed in a harissa buffalo sauce, and served with crispy chickpeas, coconut flakes, and a cooling yogurt sauce.