Sesame tahini paste. Tahini - sesame paste. Recipe with photos and videos

27.04.2015

Tahini, tahini, tahina, sesame paste or sesame paste- all this is the same ingredient, included in many Israeli and Middle Eastern dishes, such as, and . When I traveled around Israel, tahini was added everywhere and to all dishes; it was sold in every small and large store, from grocery stores under the house to hypermarkets. Returning to my country, of course, I didn’t find it on the shelves, so I set out to prepare tahini myself. It turned out that it is not so difficult. Let's try! .

Ingredients

- 400 g (unroasted, non-bitter)
- or odorless olive oil - 2-3 tbsp

Cooking method

It cooks very quickly. To make delicious sesame tahini paste, you need to choose the right sesame seeds. Try it before you buy it, it should not be bitter, otherwise the sesame paste will also turn out bitter. Measure out the required amount of sesame seeds.
Pour half of it into the blender chopper and start grinding. When the sesame seeds turn into mush, add the second half and grind again.
This may take about 5 minutes. If you use a coffee grinder, the result, of course, will be much better and you will achieve the desired consistency faster. My blender can only grind as much as shown in the photo below, but the finer the better.
Add sesame oil. And we grind again.
Due to the fact that the sesame is heated so much, the consistency should be homogeneous and liquid. Then the tahini will thicken a little in the refrigerator. If the consistency is uneven, add a little more oil and grind again until we achieve the desired result.
ready for further use. Many people already use this tahini as a separate sauce, but there is a classic one (with the same name)

Those who have been to the East may have come across jars on sale with the name “Tahini”, unknown to many. What is hidden behind these six letters? Turns out, tahini is a thick paste made from ground sesame seeds. The first mention of tahini, which is often also called sesame paste, is found in cuneiform instructions written about four thousand years ago. These sources tell of the custom of serving sesame wine to the gods. If you are not planning to go on a trip in the near future, but would like to try this unusual dish, then we suggest preparing it at home. Fortunately, this is not as difficult as it might seem.

Tahini is eaten in Greece and Cyprus, where pies with this paste are especially popular during Lent. The appetizer is well known in Israeli cuisine (by the way, in Israel it is called tahini). In China, Japan and Korea, tahini is considered an important ingredient in a wide range of dishes. Pasta goes well with vegetables and fish; before use, it must be diluted with water to the consistency of sour cream; lemon juice, garlic and salt are also added to it. Paste often becomes an ingredient for many oriental sweets, including halva. A world-famous snack, hummus, is also prepared from it. Some even eat tahini, spread on bread or flatbread.

Benefits of tahini

Tahini is not only tasty, but also healthy. Pasta is considered a source of large amounts of vegetable proteins, which give strength and youth to the body. The paste contains essential fatty acids omega-3 and omega-6, which are not produced by our body. Tahini also contains small amounts of calcium, iron, copper and phosphorus. Among the valuable elements present in the paste are methionine, which cleanses the liver of poisons, as well as alkaline minerals that promote weight loss. The results of a product study say that tahini helps in the fight against diabetes, as well as Alzheimer's disease, and by regularly enjoying sesame paste, you reduce the risk of cancer and cardiovascular diseases.

Tahini. Classic recipe

You will need:

sesame – 100 grams,
sesame oil – 1-2 tablespoons.

Cooking method

Place sesame seeds on a baking sheet. Before cooking, be sure to taste the seeds; under no circumstances should they be bitter. Place in the oven for 8-10 minutes to brown slightly (do not overdo it, otherwise the taste of the finished product will be far from the original), do not forget to shake periodically.
Pour the toasted sesame seeds into a blender and, gradually pouring in sesame oil (by the way, it can be replaced with nut, olive or any other not strong-smelling oil), beat until smooth, homogeneous, creamy consistency.
If during preparation you followed all the recommendations, then you should end up with a mass similar in consistency to thick, viscous sour cream.
It is recommended to store the finished tahini in a tightly closed container in the refrigerator for no more than 2 months.

We said that some people eat the paste simply by spreading it on bread, but if you find it too concentrated, you can diversify its taste by adding ingredients to it as you wish. So, as we mentioned above, some add garlic to it, others put finely chopped greens, and still others even mix sesame paste with honey and devour it afterwards as a dessert. You get an original taste if you add a little to the pasta. lemon juice. Experiment, try and you will definitely find the combination of tahini that seems ideal to you. Bon appetit!

Sesame paste called tahini is widely used in many oriental recipes, the most popular of which is hummus. The store-bought product is often imported, which is why its price is shocking, but we offer a much more economical method of preparing tahini yourself.

Sesame Tahini Paste – Recipe

Tahini is prepared no more complicated than peanut butter, and the list of ingredients includes only a couple of basic ingredients - sesame seeds and vegetable oil. The latter can be either sunflower or any other odorless oil, including grape seed or corn oil, for example.

Ingredients:

sesame seeds – 1 tbsp.;
vegetable oil – 65 ml.

Preparation

Before making sesame paste, it is better to fry the sesame seeds themselves. This step is at your discretion, but after roasting, the sesame acquires a much more pronounced aroma and flavor, and the paste itself becomes a pleasant golden color.

To fry, pour sesame seeds into a dry frying pan and brown for 3-5 minutes with constant stirring. Be careful not to burn the seeds!

Place the sesame seeds in the bowl of a high-speed blender. The blender must be high-speed, otherwise the paste will not turn out. Place the seeds in a bowl and beat for about a minute until crumbly. Next, while continuing to whisk, begin adding vegetable oil to the sesame seeds. Whisk the paste until smooth and then season with a little salt.

Depending on the desired consistency, you can change the sesame paste recipe by adding more or less vegetable oil. The latter helps to grind the seeds even more thoroughly, especially in cases where you are not using a modern blender.

The most popular method of using sesame paste is adding it to, but it doesn’t stop there. Due to its pronounced taste, sesame paste is often added to sauces and marinades for meat or used as a dip for vegetables, as well as in salad dressings. Tahini is added to hot dishes such as stews and soups, used in baking and as a binder for a variety of energy bars and homemade truffles.

Description

Sesame tahini paste– a traditional product of oriental (Arab, Jewish, Greek, etc.) cuisine. It is obtained by grinding sesame (sesame) grains.

Tahini itself is practically tasteless. Having tried it in its pure form for the first time, many are disappointed, although many people like it anyway. In general, tahini is not intended for independent use. But it is a valuable component of many oriental dishes, including the famous halva. In combination with other products, tahini paste makes the taste of the dish sound completely new, while at the same time ennobling its aroma. That's why so many sauces and gravies are made from it.

In eastern countries, tahini is sold ready-made. It’s more difficult to get here, and it’s not cheap. Therefore, today we offer you a recipe with photos of making tahini at home. If you follow his recommendations, the paste will turn out tender, rich and homogeneous. Then you can add spices to it (lemon juice, salt, garlic, pepper, etc.) or mix it with sugar, honey, syrup, condensed milk - at your discretion. In any case, it will be delicious.

Well, let's start cooking!

Ingredients

Cooking steps

Take 100 g of sesame seeds.

We send it to a dry frying pan to fry over high heat until light golden brown. Do not leave the sesame unattended for even a minute and stir all the time so that it does not burn. When the seeds give off a pleasant smell (after 5 minutes), remove them from the heat. Of course, you can fry the sesame seeds longer, but keep in mind that even when removed from the stove, it will still “heat” (continue to warm up) for some time, so don’t overcook it!

Pour the sesame seeds into a plate to cool.

After that, we send it to the blender container.

Blend the sesame seeds with a blender for about a minute at high speed. Soon the oil will come out and the grains will begin to linger on the walls of the bowl.

At this point, you need to pour a tablespoon (or 3 tsp) of vegetable oil into the mass (in our case, sunflower oil, but the Greeks usually add olive oil). The indicated proportions are very important, because otherwise you will not get a homogeneous viscous paste. In general, tahini paste producers proudly say that in its production they use only sesame seeds without additives. This may be true, but at home you cannot do without additional oil, otherwise the mixture will not be homogeneous. When preparing sauces from tahini, vegetable oil is still added to it, so such a deviation from technology is not critical, and is even useful for the quality of the paste.

Blend the tahini again with a blender for 1-2 minutes (until it becomes completely homogeneous). Now the pasta is ready and can be added to any dish.

Homemade tahini can be stored for quite a long time, since it contains no perishable ingredients. But it’s still better to put the jar of paste in the refrigerator.

Bon appetit!

Tahini- This is a thick paste made from ground sesame seeds, it is added to many dishes, for example, falafel or fried meat, in addition, it serves as the basis for many sauces.

Tahini is well known in the cuisine of Israel (where it is called "tahina"), Greece and Cyprus - the Cypriot tahini pies "tahino pita" are especially popular during Lent.

1 tablespoon contains 85 calories, 7.2 g fat, 3.2 g carbohydrates, 2.6 g protein. This is an excellent source of healthy fatty acids: per serving 60.1 mg omega-3 and 3.4 mg omega-6.

Your body cannot produce these vital substances, so they must be included in your diet to promote heart and brain health.

There are also small amounts of calcium, iron, copper and phosphorus - minerals that provide strong bones and teeth, cleanse the kidneys (especially if you take antacids and diuretics), strengthen blood vessels, promote the production of red blood cells, provide energy, and prevent anemia.

Another important component of tahini is thiamine or vitamin B1.. Each serving contains 16 % daily requirement of this nutrient. Has a beneficial effect on the nervous system, muscles and digestion. Thiamine deficiency can cause complications of heart and gastrointestinal diseases.

Tahini is not eaten by itself; it is added to various dishes. Tahini is often added with olive oil, lemon juice, garlic, ground cumin seeds, red pepper, parsley and used as a gravy or simply served with pita bread or bread. Tahina can also be mixed in equal proportions with any thick jam, spread on bread or crackers.

Sesame sauce for chicken

Ingredients:

soy sauce - 2 tbsp. spoons

sugar - 1 teaspoon

green onion - 1 tbsp. spoon

vegetable oil - 1 teaspoon

red pepper - 0.33 tsp

Tahini paste - 2 tbsp. spoons

In a separate bowl, mix all ingredients, reserving some green onions for garnish. Pour the resulting sauce over the chicken, garnish with green onions, sprinkle with white sesame seeds and serve.

Fish in sesame sauce

Ingredients for 6 servings:

perka or tsipura - 1 piece

salt - 3 teaspoons

olive oil - 1 cup

finely chopped onion - 3 pcs

finely chopped sweet pepper - 1 pc.

chopped walnut – 100 g

finely chopped parsley - 3 tbsp. spoons

pomegranate seeds - 3 tbsp. spoons

black pepper - twice on the tip of a knife

garlic - 3 cloves

Tahini paste – 100 g

lemon juice - 0.5 cups

Grate the fish outside and inside with 2 tsp. salt. Pour 0.2 cups of olive oil into a fireproof dish, put the fish in it, pour in 0.2 cups of oil and let stand for 15 minutes. Preheat the oven to 200 degrees. In the remaining oil, lightly brown the onion, add sweet peppers and walnuts and fry everything for 5 minutes. Add 2 tbsp. spoons of parsley and 2 tbsp. l. pomegranate seeds, salt and pepper. Stuff the fish with this mixture and close the abdominal incision. Bake in the oven for 40 - 50 minutes. For the sauce, grind the garlic and mix it with Tahini paste, 0.5 cups of water, lemon juice and salt. Sprinkle the fish with parsley and pomegranate seeds or grapes.

Eggplant in sauce with Tahini paste

Ingredients:
eggplant - 2 pcs.

lemon juice (optional) - from 2 lemons.

Tahini paste - 1/4 cup

garlic - 3 cloves

white balsamic vinegar - 1 tbsp. l.

parsley - 2 tbsp. l.

Grill eggplant until softened, 15 minutes, turning constantly. After this, before the eggplants have cooled, remove the skin. Using a blender, puree the eggplant pulp, then add Tahini paste, lemon juice, vinegar and garlic. Serve with olive oil, parsley and red pepper.

Cookies with Tahini Paste

Ingredients:

Tahini paste - 1 cup

sugar - 1 glass

flour - 2 2/3 cups

baking powder - 1 pack

butter or margarine - 200 g

Soften the butter, grind the butter and sugar with a spoon, add the rest of the ingredients and knead the dough. The dough turns out similar to plasticine. Make balls the size of a walnut from the dough, place them on a baking sheet covered with paper, without pressing. Bake at 160 C for about 20 minutes, the cookies should be beige in color. During the baking process, the cookies will spread a little and crack. After baking, carefully move the cookies - they are very fragile at first.