Einkorn Rolls with Tahini & Date Syrup

Uri Mayer-Chissick is a culinary historian and expert on the wild edibles of Israel. He is a specialist in the field of nutrition and medieval dietetics, with an extensive knowledge of local wild ingredients from his natural surroundings in Northern Israel. He hosts cooking workshops from foraged ingredients and locally sourced produce, and this recipe of his highlights the ancient einkorn grain with two of the country’s other main staples. These rolls are delicious eaten with foraged salad