Turkish Carob & Sesame Halva Cake with Whipped Labneh & Pomegranate Molasses Drizzle

Ingredients

• 1 cup tahini (sesame paste), unsweetened, high-quality
• 1/2 cup carob powder, natural sweetness, no processing
• 1/2 cup extra virgin olive oil, divided for halva and phyllo
• 1/4 cup honey, raw, unprocessed
• 1/2 cup unsalted roasted sesame seeds, plus 2 tbsp for garnish
• 1 1/2 cups labneh (strained yogurt), full-fat, plain
• 3 tbsp pomegranate molasses, no added sugar
• 4 sheets phyllo dough sheets, whole grain or spelt if available
• 1/2 cup pistachios, unsalted, roughly chopped
• 1/4 tsp sea salt, fine
• 1 tsp vanilla extract, pure
• 1/4 tsp ground cardamom, optional enhancement

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a 9-inch round baking dish with parchment paper.

2. 2

   In a heavy saucepan over medium-low heat, combine tahini, carob powder, 1/4 cup olive oil, and honey. Stir constantly for 8-10 minutes until mixture darkens and becomes fragrant. Add cardamom and sea salt.