What is Tahini Seasoning
Tahini has been around for ages, and it’s still one of the most popular seasonings on the planet. There’s history here and lots of tradition. We could even say tahini is part of the Middle Eastern staple ingredients that allowed civilization to get where it is today.
Yes, tahini is quite something, but it’s still not very well known in the West. That changes today because we’re exploring everything there is about the tahini paste, from what is tahini seasoning to how to cook with it.
Let’s add some oily, nutty flavors to our food and make the most out of tahini, a tasty and nutritious dip.
History of Tahini
Tahini is a sesame seed condiment. The small sesame seeds might not look like much, but they’re packed with flavor. They’ve been cultivated for thousands of years and go back to Mesopotamia between the Tigris and the Euphrates rivers — the cradle of civilization.
Actually, sesame seeds come from Ethiopia in Africa, but now they’re produced mainly in Tanzania, Myanmar, India, China and Sudan. Who do you think imports most of the seeds? Japan, China and Turkey – that’s 2 billion dollars’ worth of small, tasty seeds.
Sesame seeds are versatile. You can make oil out of them and use them as a salad topping. They’re part of many baking treats, but their fullest potential comes to be in the form of tahini.
What is Tahini?
Tahini, or tahina, is a paste made with sesame seeds. When you grind the small seeds, you get an oily paste not dissimilar to the most famous nut butters in the market, somewhere between peanut butter and almond butter.
The texture is not the only similarity between sesame seeds and nuts; tahini has an intense nutty flavor, a coating mouthfeel and a pleasing bitterness that complements other preparations, making it a perfect dip, a sauce and a seasoning condiment.
Roasting the seeds before pounding them also makes a difference. Tahini made with roasted sesame seeds is a bit smoky and milder in flavor, while the raw tahini is a real force to be reckoned with; it’s a source for so much flavor!
How to Cook with Tahini?
Tahini is the main ingredient in classic Middle Eastern dishes such as hummus and baba ganoush. It’s often served with chickpea falafel, and it’s a common topping over veggies. It’s an amazing marinade for chicken and lamb too!
A zippy tahini sauce is easy to make by mixing tahini paste with a dash of tangy lemon juice, olive oil, a pinch of salt and your favorite herbs and spices. Tahini sauce is very noble and versatile, and almost impossible to get wrong.
For an inspiring presentation, try black tahini naturally made with black sesame seeds, it’s a bit toastier and earthier, and it certainly changes the look of your food for good.
Tahihi’s Nutritional Value and Health Benefits
The fact that adding tahini to your diet is so easy and tasty is a big plus. Middle Eastern cuisines are considered some of the most health-conscious on the world and align perfectly with vegetarian and vegan philosophies. This is no trend, though, people have been eating this way since the beginning of times!
Tahini is almost exclusively sesame seeds, and these seeds are incredibly nutritious despite their size. One hundred grams comprise 21.5g of carbs, 17g of protein, 4.7g of dietary fiber, and 53g of saturated, polyunsaturated and monounsaturated (healthy) fats.
Tahini adds 138% of your daily needed values for vitamin B1 (Thiamine), 38% of vitamin B3 (Niacin), and 25& of vitamin B9 (Folate). It’s also a splendid source for phosphorus (113%), iron (34%), and zinc (49%).
The sesame paste can also lower your blood pressure thanks to its adequate amounts of magnesium, and vitamin E, which acts as an antioxidant.
A proper bone health is also guaranteed thanks to tahini’s minerals, including calcium, magnesium, manganese and zinc. It can even lower inflammation aiding with joint pain caused by overweight, arthritis or degenerative diseases.
Consuming tahini regularly will help you lower your cholesterol and triglyceride levels. Especially the ‘bad’ type of low-density cholesterol.
Tahini is Your Friend
The single reason why tahini is not one of the most loved condiments worldwide is the lack of knowledge and information out there. The good news is that when you have that much flavor and so many nutritional and health benefits, it’s only a matter of time before Western cultures adopt the nutty paste as a new superfood.
Get a head start and begin enjoying tahini today from our curated list of Tahini products. Who would have thought such an ancient condiment could be so up to date?
Highly Rated – Social Media Chatter on Tahini
Tahini Eid Cookie
2 kg plain flour
200 g fine semolina
1100 g caster sugar
1/2 teaspoon sea salt
40 g baking powder
3-4 tablespoons ground fennel seeds
1 teaspoon ground clove
5 cardamom ground
1 whole freshly grate nutmeg
Stir all the ingredients that are above, in a large bowl, thoroughly.
1 kg unsalted butter (unmelted at room temperature)
300 g whole milk
6 tablespoons thick yogurt
300 g tahini
1 vanilla stick
Now open the middle of the flour and add the additional ingredients-that are above.
Don’t overwork the dough, as this will toughen the cookies.
Roll the dough into pieces,
Dip each dough into Nigella seeds and sesame seeds
Put lined, non stick baking paper into a tray, and place the cookies into the tray.
Bake them in the oven for 15-20 minutes at 180-190 degrees, until the cookies are light brown- it’s very important to not bake too much.
Once out the oven, let the cookies cool down on a wire rack.
Store in an air-right container.
This is a special recipe for me, that I’ve used for over 30 years.
BAYRAM KÖMBESİ
2 kilo pasta böreklik genel amaçlı un
200 g ince irmik
1100 kg şeker
40 g kabartma tozu
1 tatlı kaşığı karanfil tozu ( sadece üstündeki top kısımları dövün)
1 tane rendelenmiş misket cevizi
5-6 tane dövülmüş kakule
3-4 yk dövülmüş rezene (rezene olmazsa olmazı)
1/2 tatlı kaşığı deniz tuzu
Yukardaki kuru malzemeleri geniş bir kap içinde iyice karıştırın
SIVI MALZEMER
300 g tahin
300 g tam yağlı süt
1 kg yumuşak fakat erimemiş tuzsuz tereyağı
6 yk katı ev yoğurdu
1 adet vanilya çubuğunun çekirdekleri
Unun ortasını açıp bütün sıvı malzemeleri ilave edip elinizle karıştırın.
Fazla yoğurmadan karıştırın.
Büyük parçalar alıp yuvarlayın
Susam çörek otu karışımına bastırın
Kalıpla bastırıp kenarlarını alın
Hazırladığınız tepsiye yerleştirin.
Önceden 180°-190° C ısıttığınız fırında 15-20 dk pişirin
Ramazan hazırlıkları başlasın
İyi pazarlar
tahini chocolate chip cookies
they’re nutty, buttery, chewy, with a lightly toasted exterior and pools of melty chocolate. they’re a tahini twist on the classic chocolate chip cookie and so delicious
grab the recipe at olivesnthyme.com
#olivesnthyme #tahini #chocolatechipcookie #fomocookies #cookieoftheday #cookiejar #bakefromscratch #chewycookies #f52grams #f52community food52 thebakefeed
Sources:
- https://www.thespruceeats.com/tahini-and-tahini-sauce-difference-2356042
- https://www.bonappetit.com/story/what-is-tahini
- https://en.wikipedia.org/wiki/Tahini
- https://www.thekitchn.com/how-to-make-tahini-cooking-lessons-from-the-kitchn-203314
- https://www.healthline.com/nutrition/sesame-seeds
First time hearing about Tahini. The natural paste is highly rich in vitamins, since I am used to consuming peanut butter, I do not think I will find difficulty indulging in it. I like the fact that it helps with cholesterol levels and high blood pressure. Normally, remedies that help fight such are manufactured products that can bear side effects. Tahini will be my remedy now since it is organic and I will not have to worry about health issues for consuming it. Nice article.
Thank you so much, Cadence. Let us know how you like it once you try it.