By Danya Weiner What is there to update when it comes to granola? I’m sure everyone has their own special recipe for homemade granola. Sometimes, when I’m on a healthy kick, I make a large batch of homemade granola, and it’s almost always finished within a few days. The first time I made granola I totally burnt it. The second time I totally burnt the raisins, and I learning that they should be added only after baking. The third time I got it just right, after learning that you have to be on oven-watch, because it has the tendency to burn in an instant. During the Sugat competition I did some hefty online research on Arab cuisine. I came upon a blog, “Taste of Beirut”, which has tons of authentic Lebanese recipes, and some recipes which bring together the Arab cuisine with that of the West. A Lebanese granola recipe caught my attention and I decided to try it. The combination of tahini and silan (date honey) is definitely not new, but to use it as the “sauce” on oats, mixed... 
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