In addition to the delicious meatballs, we made butternut squash and tahini spread by adapting another recipe from Jerusalem cookbook. Date syrup, a topping for the dip was new to us. We have a big jar of date syrup now. I would love to learn how to use date syrup for cooking/baking.
We run to Bonaparte Breads, a local French bakery to buy baguette for the dip. Surprisingly there was no baguette. It wasn't sold out but apparently their baker didn't bake any for the day without any notice. French bakery without baguette made me a little worried about the future of the bakery. Anyway, we needed alternative. There was rosemary and lemon boule. We tried one. The bread was nice for the spread. The spread was lovely, too. I basically like any pumpkin/squash dishes. I had some of the leftover spread for breakfast/lunch next two days. It was a tasty and healthy snack.
