Charred celery takes center stage in this savory sweet dish, paired with creamy tahini, chewy dates, toasted sesame, and a touch of chile.
1. Whisk together the tahini, lemon juice, garlic, and salt. Slowly whisk in the cold water until the sauce becomes smooth and easily spoonable.
2. Trim the celery, reserving the leaves. Cut the stalks into 4 inch pieces, splitting any particularly wide stalks lengthwise.
3. Heat a large cast-iron skillet over high heat. Toss the celery with olive oil and salt, then cook in batches for 3–5 minutes per side until deeply charred in spots while still retaining some crunch.
4. To assemble: Spread the tahini sauce over a serving platter and arrange the warm charred celery on top. Scatter with the sliced dates, toasted sesame seeds, and Aleppo pepper.
5. Top with plenty of reserved celery leaves and serve with lemon wedges for squeezing over the top.