In other words, these were cookies we could eat a lot of, and we proceeded to do so. This plunged me into the vortex of the 70-odd Armenian bakeries in the L.A. area. Some were bread bakeries, but a lot were filled with case after case of French patisserie and syrup-soaked baklavas – dangerous places to wander around in. Only a couple of pastry shops made these tahini cookies. It happens to be a clever variation on Middle Eastern tahini bread (in Arabic, khubz tahini; in Armenian, tahinov hats), which is usually made as a pita-size flatbread.

Source: Los Angeles Times December 04, 2023 03:01 UTC