Slovenian Recipes

I received a couple of delicious Christmas gifts from Kosovo, where our visiting journalist son now makes his home. They were twin jars from a store called Sacro, the first organic food shop in Pristina, Kosovo's capital. One contained mountain honey, or mjalte bjeshke in Albanian. The other held a concoction I had never heard of: honey-tahini spread. The honey-tahini combination turns out to be popular in many other places, like Greece, Turkey, and even Israel. It is a familiar flavor, similar to sesame seed halvah. The texture reminds me of the honey butter we used to buy at the grocery store when I was a child in Cleveland.  But this exotic delicacy is even more thick and decadent, and with a far more complex flavor than honey butter. I am sure you could make your own.  But it is much better if it comes from the Balkans. I discovered a wonderful use for this luscious spread one January morning, when I wanted to make cinnamon toast for breakfast.  My husband ...