{"id":6515,"date":"2026-10-13T15:52:28","date_gmt":"2026-10-13T20:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-sesame-tahini-cookies\/"},"modified":"2026-10-28T14:37:05","modified_gmt":"2026-10-28T19:37:05","slug":"how-to-make-sesame-tahini-cookies","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/es\/how-to-make-sesame-tahini-cookies\/","title":{"rendered":"How to Make Sesame Tahini Cookies (Ka’ak bi Tahini)"},"content":{"rendered":"

Nutty, crumbly cookies made with tahini instead of butter and rolled in sesame seeds. They are dairy-free, egg-free and very good with tea.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n15 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n14 minutes<\/td>\n<\/tr>\n
Serves<\/th>\nAbout 20 cookies<\/td>\n<\/tr>\n
Difficulty<\/th>\nEasy<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegan<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Tahini cookies are a home-baking classic in Lebanon and across the Levant. Ground sesame paste takes the place of butter, so the cookies are rich, sandy and nutty with a light toasted bitterness that keeps them from tasting too sweet. Many families bake a batch during Lent, when dairy and eggs are avoided, and keep them in a tin for visitors who drop by for coffee.<\/p>\n

These cookies are closer to ghraybeh, the Lebanese shortbread, than to a chewy American cookie. They should break cleanly and melt as you bite. Rolling them in toasted sesame seeds doubles the sesame flavor and gives a pretty, crunchy coat.<\/p>\n

Ingredients<\/h2>\n