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Sesame seed paste

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.


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