Rather than being made from pods, like carob syrup, mastic is made by drying the sap of the mastic tree. This sap is harvested only on a single Greek island. No wonder it’s so hard to find at grocery stores back in the States!
Similarly hard to find in the States is mahlepi (mahlab), a spice made from grinding the pits from a wild cherry grown in the Mediterranean and elsewhere.
Had you heard of any of these special ingredients before? No? But can you see now how tahini pies are connected with the natural ingredients available locally and in the broader Mediterranean area?
With so many local and regional flavorings in tahini pies, it’s not surprising I didn’t like the taste of tahini pies at first. My taste buds didn’t know what to make of so many new flavors and combinations! As I’ve learned, sometimes my mouth and taste buds just need time to adjust to unfamiliar tastes and textures. “Strange” foods can become new favorites in no time—but only if I give them a chance!
Would you give tahini pies a chance? I dare you! Not up for the challenge by choice? If not, that's okay because at least there’ll be more of my beloved tahini pies for me!
