Kuwaiti PB&J | Dibis-W’rashi

Great things happen when I shut my eyes. Dreams. Day dreams. First kisses. Second kisses. Laughter. But sometimes I don’t even want to blink for fear of missing out on the tiniest bit of excitement. In a split second, bolts of lightening can streak across the sky. Fireworks can transforming into a bouquet of roses and then dissolve. Just one look can tell you everything you need to know, as long as you don’t miss it.

Well. Today I’m here to tell you not to blink. We’re at the Kuwaiti Global Table and you’re about to experience Kuwaiti’s answer to the almighty PB&J. But it’s all going to happen very quickly. So. Please. Don’t. Blink.

First things first, PB&J is an analogy. It’s really a dip and it’s called Dibis wa’ Rashi. Remove the peanut butter and replace it with sesame butter (a.k.a. tahini). Then remove the jelly and replace it with date syrup – a sweet, black bit of heaven full of potassium and more healthy goods than Mr. Jelly knows what to do with (sorry Mr. Jelly).  Replace your white bread with flatbread.

Here’s the recipe: Take date syrup and tahini. Drizzle together. Dip arabic bread in it. Use more date syrup than tahini. Or vice versa. It’s all about what you want. Take control and feel happy doing it.

Take a bite. Now close your eyes.

The resemblance to PB&J is uncanny.

That’s it.

Open your eyes. Did you wake up happy at the Samilya Waterfront in Kuwait? I did.

Samilya Waterfront, Kuwait. Photo by Steve & Jem Copley

P.S. I found date syrup at my local Middle Eastern market, but you can make some by blending fresh, seeded dates with water until it reaches the consistency of honey.

P.P.S. I like mine with more syrup than tahini.

P.P.S. I never, ever thought I would enjoy tahini in anything (an aversion formed in childhood), but this was a fun, enjoyable snack.

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Remove the peanut butter and replace it with sesame butter (a.k.a. tahini). Then remove the jelly and replace it with date syrup - a sweet, black bit of heaven full of potassium. Replace your white bread with flatbread.Kuwaiti PB&J | Dibis-W'rashi
Instructions
  1. Take date syrup and tahini. Drizzle together. Dip arabic bread in it. Use more date syrup than tahini. Or vice versa. It's all about what you want.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.

19 Comments

  1. keith says

    I wanna hear about your tahini past! I love tahini since being introduced to it a few years ago!

    • Sasha Martin says

      Here’s the quick lowdown: Mom would put tahini in meatballs but often it wasn’t very well mixed in. So I’d bite into my spaghetti with meatballs and get a big hunk of bitter tahini. The flavors didn’t go so well together and it turned me off of it for life (or so I thought until I tried this dip!)

      How do you eat it?

        • elisa waller says

          hahaha..our mother has her reasons Im sure……..hopefully she will share it…that date syrup is really wonderful….great post ! <3

  2. Now that you have converted, you need to whip up a big batch of ‘real’ hummus with tahini asap. Thanks to the tahini slight bitterness and richness, you can put even more garlic and lemon, and the hummus will still be balanced. I eat tahini by the spoonful, so I don’t count … But friends assure me that my hummus is very nice :)

    • Sasha Martin says

      I did add some when I made it for the blog but was very tentative. I might give it another go… although I can’t imagine ever eating it by the spoonful lol. Not without some date syrup, anyway!

    • Sasha Martin says

      Enjoy! I should add that some people like to add fresh lemon juice, too, so you could try that as a variation (although that would make it much less like pb&j)

  3. sarah says

    I’ve just discovered your blog and it is a jewel. I love the interactive map and learning about different cuisines. Also I love tahina and date syrup, particularly the latter, however its a dangerous combination for my waist line, I’ve gone through jars of date syrup and have to stop my myself from getting everytime i go shopping.

    • Sasha Martin says

      Sarah – thank you so much! I’m glad you like the map – it’s fun to browse around and see what food sounds good – there’s so much deliciousness out there! Now that I have date syrup I wonder how else I should use it… maybe on French Toast??? :P

      • sarah says

        I put it on everything, croissant, brioche, toast, pancakes, fingers. Another syrup you might wanna try is carob syrup, its sweet and different. its powder is used as a chocolate replacement, so it has a depth of flavour but I would say quite different from chocolate. Also really nice, give it a try.
        .

  4. Pingback: Global Table Adventure | Menu: Libya

  5. Joanne says

    Try mixing tahini with carob molasses (available at Middle East markets). Yum, alternative to Peanut Butter!

  6. DanCMos says

    I spent 4 months in Kuwait. I will never forget the day a Kuwaiti gentleman shared dates with us on a lawn in Kuwait City. The Kuwaitis were loving and generous to us while I was deployed there. The food was terrific and I made it a point of finding out of the way restaurants and some of the more famous ones. It’s a great place to visit. Truly.

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