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Condiments, Dressings & Sauces >  Jewish Recipes >  Middle Eastern Recipes >  Tahini >

 

Tahini

Sesame seed paste

• 5 C sesame seeds

• 1-1/2 C olive oil

Preheat oven to 350-degrees F. Toast sesame seeds on a baking sheet for five to ten minutes, tossing frequently with a spatula. Do not allow to brown. Allow to cool for about twenty minutes. Place sesame seeds in a food processor; add oil. Blend for about two minutes. Paste should have a thick but pourable consistency. If necessary, add more oil and blend until mixture reaches desired consistency. Yield: Recipe makes about four cups of Tahini paste. Storage: Refrigerate in a tightly covered container; paste will keep for up to three months.

 

Note: Tahini is commonly used in the cuisines of Greece, North Africa, Turkey and Middle East countries. It is also used in Jewish cooking.

 

Recipes using Tahini:

• Baba Ghanoush (eggplant dip)

• Halvah (Jewish parve confection)

• Hummus (Middle Eastern dip or spread)

• Motabel (Qatari eggplant dip)

• Samke Harra (Lebanese Spicy Fish)

• Seniyeh (Yemeni meatloaf)

• Spinach Quiche

• Tahini Cookies

• Wasabi Peas

Related Links:

• Food Fare Culinary Collection: Arabic Cookery

• Food Fare Culinary Collection: Jewish Cuisine

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