levantine · breakfast
Fig and tahini toast
Late-summer Levantine breakfast: warm whole bread, raw stone-ground tahini, ripe black or purple figs and a thread of wildflower honey. Roots in Mount Lebanon orchard culture.
- Prep
- 5 min
- Cook
- 3 min
- Servings
- 1
- Difficulty
- easy
Steps
- 01
Choose ripe figs
1 minPick two figs that yield gently to the thumb. The skin should be smooth and slightly cracked at the base, a sign that natural sugars are at their peak.
- 02
Slice the figs
1 minTrim the stem, slice each fig into four rounds keeping the skin on. The skin holds the slice together; the open flesh shows the rosy seeds.
- 03
Stir and toast
3 minStir the tahini jar from the bottom to bind the oil. Toast the whole bread on medium heat for three minutes until light gold.
- 04
Spread the tahini
1 minSpread two tablespoons of tahini in a thick layer on the warm toast. The bread's heat releases the toasted-sesame aroma.
- 05
Top with figs and honey
1 minPress the fig slices cut-side up into the tahini. Drizzle a teaspoon of honey from a height of ten centimetres for an even thread. Serve at once.
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This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.