Tahini is easy to make and your homemade will be as good as
what you get from the store.
Beside Tahini is such a great word.
it is almost as much fun to say Tahini as it is to say Baba Ganoush
For those who have never had it, Baba Ganoush is a delicious dish made
from aubergine. (eggplant)
Tahini is necessary for dishes such as hummus, falafel and many dishes in
Persian and mideastern cuisine.
the recipe is simple and easy.
by measuring cup:
450 ml - 2 cups sesame seeds American dry measure
79 ml - 1/3 cup olive oil American dry measure
toast the sesame seeds:
Heat a heavy, wide-bottomed sauté pan over medium-high heat.
Add the sesame seeds and toast lightly - about 2 minutes,
either shaking the pan or stirring the seeds vigoursly so they brown evenly
they turn from toasted to burnt quickly, as soon as they start to turn brown
they are done so remove from the heat and transfer to a bowl for cooling.
Put the cooled and toasted sesame seeds into a food processor and add the olive
oil and pulse for probably 3 to 5 minutes until smooth.
if you need to, add a touch more oil.
when finished remove and store in your fridge.
this recipe is similar to those on the Cupcake Project and two Persian cooking blogs
Never heard it Despite they say it's from Middle East! nice to know ;) Let me google it...oh Now I get it we Call it Ardeh and It's very delicious I like it without Sugar :P
@syler4815162342 the only things in my recipe are sesame seeds and vegetable oil.
it was quite some time ago but I did post Baba Ganoush in the past. I do love aubergine.
My intuition was correct about you lol. Sweet :) BTW Can you cook any indian dish Jim? or whats your fav indian dish if you tasted any?
@indzman I am not an expert on Indian cuisine by any means - I did a recipe for Tamarind chutney in the past and I do enjoy Masala Beef, Chicken Vindaloo and doesn't everyone love curry.
You should've been a chef Jim and you are no doubt a awesome cook i can tell from your experience / knowledge regarding varities of edibles :)
@indzman when I was married I did all the cooking the first time and all but the Korean food the second time.
and I did cook for a couple of restaurants - or rather one cafe and one steak house - and ran the grill at the bowling alley my step dad owned for a couple years.
my trips to the mideast and pacific rim raised my interest in food other than regular old American meat and potatos.
not that they aren't good and while "variety is the spice of life" is not only good as a saying it is exceptionally true when you apply it to the dinner menu.
the secret to a great meal is the seasoning.
Have tried tahini, it tastes good. Haven't cooked anything exotic recently, may try this some time soon;)