This sesame seed version of Rashi & Dibis is just a natural progression of the original one that was first developed in 2012 - as the added sesame seeds gives it a good crunch.

Just like the original Baba’s Rashi & Dibis, this is a highly addictive sticky and nutty spread which is usually mopped up and scooped with warm bread whenever something sweet is craved for. It is absolutely delicious as a snack at any time of day and can be used in the same way you would use a chocolate spread.

Often referred to as liquid Halva, it’s devoured with just about everything. Aside from eating it with bread, try sandwiching it between two biscuits, spreading it on pancakes and waffles, as a filling for crepes and scones, to topping yoghurt, ice cream, banana splits and sweet potatoes. It’s equally delicious stirred through rice pudding, porridge and custard and is great to use in baking cakes and making muffins.

Alternatively, mix with nuts to make the perfect filling for crepes or simply slice a banana, add a tablespoon of Greek Style yoghurt, top with one or two tablespoons of Baba’s Sweet Sauce and sprinkle with crushed pistachios – simply scrumptious!

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For more information on this sauce please click on the Brochure download below.

This 2018 Golden Fork from London & the South East and repeat 3-star Great Taste Award Winner of Baba’s Rashi & Dibis is a natural progression of the original one that was first developed in 2012 but this time it comes with sesame seeds to give it a good crunch.

Just like the original Baba’s Rashi & Dibis, this highly addictive sticky and nutty spread is usually mopped up and scooped with warm bread whenever something sweet is craved for. It is absolutely delicious as a snack at any time of day and can be used in the same way you would use a chocolate spread. So why not try it on Shrove Tuesday Pancake Day – the 16th of February.

Made from Tahini Sesame Paste, Date Syrup, Sesame Seeds and Spices and is often referred to as soft or liquid Halva. It’s devoured with just about everything including your favourite cheese board. Aside from eating it with bread, try sandwiching it between two biscuits, spreading it on pancakes and waffles, as a filling for crepes and scones, as topping for yoghurt, ice cream, banana splits and sweet potatoes. It’s equally heavenly stirred through rice pudding, porridge and custard and is great to use in baking cakes and making muffins.

For those with a sweet and savoury or salty tooth, try tucking it inside a warm pita bread with Lebny Goats milk strained yoghurt, a soft cream cheese like Philadelphia, a soft cow’s milk cheese such as Brie or a white crumbly cheese such as Feta. It’s also just as delicious when mixed with a little soya sauce with a sprinkle of chilli for making a marinade or pour over sauce for chicken, tofu or paneer.

For a simple and quick sweet recipe, in a desert glass, layer in smashed digestive or oat biscuits, top with a couple of tablespoons of Greek yoghurt or custard, add two teaspoons of Baba’s Rashi & Dibis and sprinkle with crushed pistachios – simply scrumptious!