Béchamel sauce Béchamel sauce Béchamel sauce (; ), also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). Balsamell or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as "Salsa Colla or Colletta" ("glue sauce") because of the gluey consistency of
Tahini cookie Tahini cookie Tahini cookie is a cookie made of tahini, flour, sugar and butter and usually topped with almonds or pine nuts. The traditional way to prepare tahini cookies is to combine flour, sugar and butter until it creates a crumbly mixture before adding in the raw tahini. Balls of dough are then shaped into round, flat cookies, oftentimes with almonds or pine nuts pressed into them. The baked cookie resembles a shortbread. In Turkey, this pastry is called tahin kurabiyesi, which contains rose water, orange blossom water and olive oil in addition to the tahini and aforementioned ingredients. They