Everything about Tahini totally explained
Tahini and
sesame paste are a paste of ground
sesame seeds used in cooking.
Middle Eastern tahini is made of
hulled, lightly roasted seeds.
East Asian sesame paste is made of unhulled seeds.
Tahini is a major component of
hummus bi tahini and other
Middle Eastern foods. It is sold fresh or dehydrated.
Sesame paste is an ingredient in some
Chinese,
Korean, and
Japanese dishes; it's a key ingredient of the
Szechuan dish Dan dan noodles.
Because East Asian sesame paste is made from unhulled seeds, it's more bitter than tahini, and higher in some nutrients. Paste made from black sesame seeds is said to have higher nutritional value than the brown variety.
Tahini is also used in Filipino cooking as an accompaniment with a number of beef dishes, including, but not limited to
kaldereta and
kare-kare.
Etymology
Tahini is the
Arabic word طحينة, or more accurately tahinia طحينية, from the
root طحن tˁ-ħ-n 'to grind', closely related to طحين 'flour'.
Uses
Tahini paste is used in a variety of dishes. Tahini-based sauces are common in Arab and Israeli restaurants as a side dish or as a garnish, usually including
lemon juice,
salt and
garlic, and thinned with water. Tahini sauce is a popular condiment for
meat and
vegetables in
Middle Eastern cuisine. It is also a main ingredient in
soups. As a spread, tahini can replace
peanut butter on
bread, though the flavor and texture are quite different.
In
Turkey, tahini mixed with
pekmez is common as a
breakfast item, especially in the
wintertime.
In
Cyprus, tahini is mixed with a sort of pastry along with sugar making a sweet dessert or breakfast side. It is called Tahin and is most common in the
Northern Cyprus.
Tahini is also the main ingredient in the
Mediterranean type of
halva.
Tahini is becoming more common in
European cuisine and can be found as an ingredient in some pre-packaged sandwiches.
Further Information
Get more info on 'Tahini'.
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