This week Maggie sits down with Rebecca Stewart from Pomegranate Kitchen a Social Enterprise that employs people from Refugee backgrounds.

Delivering fresh tasty Middle Eastern food with a homely feel, the kitchen recently ran their first dinner event at Beach House Cafe and Kiosk in Island Bay, showcasing new menu items,  middle eastern music and an opportunity to meet and connect other supporters and people from the refugee background community. This dinner event was so popular it sold out within 48 hours!
This weeks wine match is Ash Ridge Ruby is a port style Syrah packed full of dark, juicy, spicy fruit. It’s like a mulled wine without the spices. Retailing at $35 from Cult Wine in Thorndon or online at https://www.cultwine.co.nz/

Tahini Biscuits from Pomegranate Kitchen

Tahini Biscuit Ingredients

Measurements

For 10

For 20

For 30

Caster sugar

1/3C

2/3C

1C

Unsalted butter, at room temperature

50g

100g

150g

Tahini

1/3C

2/3C

1c

Vanilla essence

1/4t

1/4t

½ tsp

Cream

1/3T

2/3T

1T

Plain flour

1C

1 2/3C

2C

Ground cinnamon

1/4t

1/2t

1 tsp

Salt

?

Directions

•      Preheat oven to 170C.

•      In a large bowl, mix together butter and sugar with an electric mixer until just combined (about 1 minute).

•      While the mixer is running, add the tahini, vanilla extract, and cream.

•      Add flour and beat for one more minute until the dough just comes together.

•      On a countertop, knead gently until the dough is smooth.

•      Roll 20g (about 1 inch diameter) of dough between your palms.

•      Using the back of a fork, flatten the cookies slightly, giving it a ridged effect.

•      If possible, rest pastry for 2 hours

•      Place cookies on a parchment lined baking sheet, spacing cookies a few cm apart.

•      Transfer to a wire rack to cool.