Get the Recipe
For some reason, I decided that the middle of August was a good time to visit the Middle East. Not only is it staggeringly hot, it's also Ramadan and food has been a little difficult to come by in the Muslim cities I've visited, at least during the daylight hours.
When the sun goes down, however, everything gets better: the temperature drops, the restaurants open, and I can make up for all the eating I didn't get to do during the day. Fresh flatbreads right off the griddle, rich hummus studded with grilled meat and roasted pine nuts, honey-soaked almond cakes, gritty black coffee perfumed with cardamom.
I've also had the opportunity, after dark or hiding in the back corner of half-open ice cream shops, to taste some great ice creams. One flavor that was particularly delicious was a halvah ice cream, made with the region's signature sesame paste. Sweet and creamy with a nutty base note that pairs perfectly with the mixed-in almonds, cashews, and pistachios. I've attempted to recreate the recipe here.