To make the tahini syrup, mix the maple or date syrup with tahini. Add a little water if you need to thin it out. The maple syrup will be sweeter than the date syrup. Up to you!

In a large bowl, whisk together eggs, milk, vanilla, and cardamom until combined. If you want it sweeter, add a little white or brown sugar or honey

Take one piece of challah at a time and soak in the mixture on both sides.

Heat a large saute pan over medium heat and melt 1 tablespoon of the butter.

Add the challah, two pieces at a time and cook two minutes per side, until browned.

Repeat with remaining challah pieces.

Serve warm with tahini syrup, halva, mint and pomerganate arils. Enjoy!