Tahini

For the Tahina Palm tree, see Tahina Palm.

Tahini dip

Tahini, jar 453g. (Natural oil separation is visible at the top)

Tahini or sesame paste (Arabic: طحينه‎), is a paste of ground sesame seeds used in cooking. North African, Greek and West Asian tahini is made of hulled, lightly roasted seeds. East Asian sesame paste is made of unhulled seeds. The Arabic word tahin (طحين) simply means flour.

Tahini is a major component of hummus (chickpeas with tahini) and other Greek and Middle Eastern foods. It is sold fresh or dehydrated.

Sesame paste is an ingredient in some Chinese, Korean, and Japanese dishes; it is used in some versions of the Szechuan dish Dan dan noodles. Because East Asian sesame paste is made from black toasted seeds, it is more bitter than tahini.

Sesame paste is also used in Indian cuisine.^[1]

Etymology

Tahini is a loanword from Arabic طحينة [tˤaħiːna], or more accurately ṭaḥīnīa طحينية, is derived from the root طحن ṭ-ḥ-n which as a verb means 'to grind',^[2] the same root as طحين [tˤaħiːn] 'flour'.

The standard Arabic spelling طحينة ends in an ah sound (ة) and is pronounced with an a,ah, or uh sound in most Arabic dialects. In Syrian and Lebanese dialects, however, this sound is generally pronounced eh. Since most 19th and early 20th century Middle Eastern immigrants to English-speaking countries were Christians from Syria and Lebanon, this may be the origin of the English usage of the final i.

The earliest English-language document seen that contains the word "tahini" is the Hollywood Glamour Cook Book, by Mariposa (1940). A table (p. 101) titled "Raw nut butters," lists 12 types including "sesame tahini." These butters are said to be sold at the fancy grocers or "Health Food Stores".

Recent health food books refer to sesame paste as sesame butter, which is used for several health food dishes.^[3]

History

Tahini is mentioned as an ingredient of hummus kasa, a recipe transcribed in an anonymous 13th century Arabic cookbook, Kitab Wasf al-Atima al-Mutada.^[4]

Uses

Tahini Sauce

Tahini Nutrition Facts
Nutritional value per 100 g (3.5 oz)
Energy	2,489 kJ (595 kcal)
Carbohydrates	21.19 g
Fat	53.76 g
Protein	17.00 g
Water	3.05 g
Vitamin A	67 IU
Thiamine (vit. B1)	1.220 mg (106%)
Riboflavin (vit. B2)	0.473 mg (39%)
Niacin (vit. B3)	5.450 mg (36%)
Pantothenic acid (B5)	0.693 mg (14%)
Vitamin B6	0.149 mg (11%)
Folate (vit. B9)	98 μg (25%)
Vitamin B12	0.00 μg (0%)
Calcium	426 mg (43%)
Iron	8.95 mg (69%)
Magnesium	95 mg (27%)
Manganese	1.456 mg (69%)
Phosphorus	732 mg (105%)
Potassium	414 mg (9%)
Sodium	115 mg (8%)
Zinc	4.62 mg (49%)
Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database

Tahini paste is used in a variety of dishes. Tahini-based sauces are common in Middle Eastern restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Tahini sauce is also a popular condiment for meat and vegetables in Middle Eastern cuisine. In addition, it is a main ingredient in soups. As a spread, tahini can replace peanut butter on bread, though the flavor and texture are quite different.

In Turkey, tahini (tahin in Turkish) is mixed with pekmez to form a dish called tahin-pekmez. Due to its high-caloric nature, it is served as a breakfast item or after meals as a dessert to dip pieces of bread in, especially during the wintertime.

In Iraq and some Persian Gulf countries, tahini is mixed with date syrup (rub) to make a sweet dessert usually eaten with bread.

In Cyprus, tahini is used as dipping for bread and in pitta souvlaki rather than tzatziki, which is customary in Greece.

In Greece, tahini is used as a spread on bread either alone or topped with honey or jam. Jars of tahini ready-mixed with honey or cocoa are available in the breakfast food aisles of Greek supermarkets.

In Israel, tahini (t'hina in Hebrew) is a staple foodstuff used in a variety of popular dishes, such as dips and spreads, including hummus, and is also served as a condiment with falafel and other popular foods, and sometimes used in desserts when sweetened with date syrup.

In the Palestinian Territories, and specifically in Gaza, there are two varieties of tahina: the first is the standard beige-colored one; the second is known as "red tahina", named after the deep rust color that distinguishes it from its more widely known cousin. The color of red tahina is achieved by a different and lengthier process of roasting the sesame seeds, and the resulting taste is more intense. Red tahina is used in such Gazan dishes as sumagiyya (lamb with chard and sumac) and salads native to the falaheen from the Gaza Strip's surrounding villages, as well as southern Gaza. It is not widely available outside of Gaza.

In Egypt, tahini is automatically added to virtually all sandwiches unless one requests it not to be.^{[citation needed]} Ful Iskandrani (Alexandrian ful) is a popular preparation of ful with hot peppers and generous tahini.^{[citation needed]}

Tahini is also the main ingredient in the Mediterranean type of halva, and is becoming more common in European cuisine, and can be found as an ingredient in some packaged sandwiches. It is also used as a condiment for some Cantonese cuisine or to thicken soups and salad dressings.

References

1. ^ Sanjeev Kapoor, Khazana of Indian Vegetarian Recipes, p. 94
2. ^ Ghillie Basan, Jonathan Basan (2006), The Middle Eastern Kitchen: A Book of Essential Ingredients with Over 150 Authentic Recipes, p.146, Hippocrene Books 
3. ^ J. Bowden, Ph.D., The 150 Healthiest Foods on Earth, p.159 
4. ^ Alice Fordham (October 10, 2008). "Middle Eats: What are Lebanon’s chances of legally laying claim to hummus?". NOW Lebanon. http://www.nowlebanon.com/NewsArticleDetails.aspx?ID=62188. Retrieved 2008-11-25. 

Bibliography

• Basan, Ghillie; Basan, Jonathan (2006). The Middle Eastern Kitchen: A Book of Essential Ingredients with Over 150 Authentic Recipes. Hippocrene Books. ISBN 0781811902, 9780781811903