By Flavor & The Menu
March 3, 2020

James Beard award-winner Zachary Engel knows a thing or two about tahini. As chef/owner of Galit in Chicago, he makes 20 quarts of the stuff a day and uses it throughout his Middle Eastern menu. So it was no wonder that The Culinary Institute of America tapped him to present at the 21st annual Worlds of Flavor conference in Napa, Calif., in late 2019.

In his session he expertly showcased the versatility of tahini, calling it “a pivotal ingredient in Middle Eastern cooking” while puréeing a couple of his go-to variations—herb garlic and black garlic—with lemon juice, garlic and salt until smooth.

On the menu at Galit, his tahini accompanies dishes like coal-roasted beets, shawarma-spiced potatoes and lamb chops, as well as introduces luxurious savoriness to his hummus offerings.