We Went To Mama'esh!Jan.3.2020
Well, in this part of the world, tahini (or tahina) has been around forever – we loved it then and we love it now, but it seems to be taking the global stage by storm, and could it even be the new almond butter? Known for its place in our beloved hummus and baba ghanoush mezzes, it can also be easily blended into a butter paste, with a more savory and slightly earthy tone to its flavor palette.
From banning straws, to more eco-friendly alternatives, ‘keep cups’, to multi-use, and compostable packaging, there is definitely a very healthy trend towards sustainability, which we love to see as it spreads on a global scale – from cafes to fitness studios, offices to school canteens, we are all on board with the combined mission to avoid single-use plastics and provide more sustainable solutions.
Remember when coconut water was the new big thing? Well, I guess it still is a big thing, but cactus water is an amazing alternative if you’re not a big fan of the former. With less calories and sugar, cactus water has a crisp, mellow berry flavor, and is also known for its anti-inflammatory and anti-aging properties. It’s also super hydrating post-workout, or just on a regular scorching summer day here in Dubai.
Again, nothing new to us, but internationally, it seems that people cannot get enough of spices like zaatar, sumac and harissa right now. They’re the kind of spices that really give a dish that unique quality – particularly zaatar, a flavor that can act as a standalone garnish in its own right – manoushe, for example, has got to be one of the simplest, yet most delicious dishes to prepare (and eat).
OK so we know that everyone is loving the tahini right now, but in ice cream, really? Taking inspiration from Japanese infusions, like Macha and red bean mochis, we are now seeing a rise of ice cream flavors involving hummus, avocado and tahini – I will reserve judgment until I have tried it. I guess the concept is sort of like salted caramel, right? Or mixing sweet and salty popcorn – which is, of course, the ultimate popcorn combo.
And so the trend continues; less meat and more meat-free alternatives, as the plant-based movement continues to build momentum. We’re seeing more plants, insects, algae, soy and dairy-free alternatives on menus, and some seriously innovative cooking skills, as the trend grows and the menus diversify, with more people investing in the plant-based ethos as part of a full-blown lifestyle, not simply a diet.
