No products in the basket.

Recipe Collection

Dibs and Tahina Shortbread

Ashley Lima — 2024

This is a distinctive biscuit with a nutty, slightly fruity taste that is reminiscent of childhood for Palestinians raised with dibs o tahinia. Traditionally, dibs (grape molasses) is mixed with tahinia in equal parts to make the creamy sweet dip for bread, usually for breakfast. This was a favourite of Baba Fuad, always on his breakfast table. The dough here is a crumbly one, so be sure to use it chilled. This recipe makes about 30 biscuits, which will last for several days, but I promise they will quickly disappear.

Season: Year Round

Makes: 30 biscuits

Photography: Ashley Lima


150g salted butter, at room temperature, chopped
100g demerara sugar (or substitute another raw sugar)
100g dibs

175g plus 1.5 tsp tahini
300g all purpose flour, plus more for the work surface
0.5 tsp baking powder

  1. In a mixing bowl, combine the butter, sugar, dibs, and tahinia. Mix with a handheld beater for 5 minutes, until smooth.

  2. In a separate bowl, whisk together the flour and baking powder. With the beater on low speed, add the flour mixture gradually into the tahinia mixture until smooth.

  3. Turn the dough out onto a floured surface and knead for 5 minutes, until smooth. Divide the dough into two portions, place each in a bowl, cover with plastic wrap, and chill in the refrigerator for 1 to 2 hours.

  4. Preheat the oven to 180ºC / 350ºF. Line two baking sheets with parchment paper.

  5. Working with one portion of dough at a time, roll out the dough on a floured surface until it is ½  to 1 cm thick. Use a cookie cutter to cut out biscuits, and place them on the prepared sheet, leaving about 2 ½ cm between the biscuits. Repeat with the second portion of dough.

  6. Bake, one sheet at a time, for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch. Allow to cool on the sheets. Store in an airtight container for 4 to 5 days.

Read more: Bethlehem

Bethlehem is a celebration of Palestine — its food, its culture and its people. Fadi Kattan tells the story of his homeland through recipes and vignettes of the people that make it what it is, evoking the colours, smells, tastes and warmth of one of the most beautiful cities in the world. The book champions the artisans of Palestine — the olive oil makers and millers of wheat — who amidst unrest and dehumanisation, remind us that there is a culture that must not be forgotten.

Bethlehem by Fadi Kattan (Hardie Grant, £28), Photography by Ashley Lima.

— about the author

Franco-Palestinian chef Fadi Kattan has made championing and sharing the joys of Palestinian cuisine his raison d’être. Having run his Bethelem based restaurant Fawda since 2016, Fadi opened Akub in London in 2023. His first cookbook, Bethlehem, is an ode to his land and his people, championing the producers, artisans and cuisine of one of the world’s richest cultures. He demonstrates so clearly how food is a humanising, preserving force, one that can keep knowledge, tradition and flavour alive.

@fadi.f.kattan | 

Leave a Reply

Please rate*

Your email address will not be published. Required fields are marked *

— the pantry post.

sign up to our newsletter to recieve the latest food news, recipes & ideas for dining in and out.