*Tahini generally comes hulled or unhulled. Hulled is the more common white kind (unhulled is usually darker and can have flecks of sesame seeds in it. It also has a stronger and more bitter flavor, which is why you want to use a hulled variety for this recipe instead). The tahini should ideally be quite runny -- I find that authentic Middle Eastern brands usually have creamier and runnier tahini. You can use whatever you find though, but if using a regular thicker grocery store variety, I recommend using a freshly opened jar and stirring the contents really well to get it to be more on the runny side.

**The texture of the dough can be different depending on the tahini used. Some batches are runnier than others + brands vary, etc. The dough should be soft and pliable, as soft as possible without being too sticky to handle. If the mixture feels too sticky at this point, add a bit more flour (1 tsp at a time) and process again to incorporate; if too dry, add a bit more maple syrup.