Tahini via http://en.wikipedia.org/wiki/Tahini
From Wikipedia, the free encyclopedia
Tahini, tahine, tehina, or sesame paste is a paste of ground sesame seeds used in cooking. Middle Eastern tahini is made of hulled, lightly roasted seeds. East Asian sesame paste is made of unhulled seeds.
Tahini is a major component of hummus bi tahini and other Middle Eastern foods. It is sold fresh or dehydrated.
Sesame paste is an ingredient in some Chinese, Korean, and Japanese dishes; it is a key ingredient of theSzechuan dish Dan dan noodles. Because East Asian sesame paste is made from unhulled seeds, it is more bitter than tahini, and higher in some nutrients.[citation needed]
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[edit]Etymology
Tahini is an Arabic loanword to English. طحينة IPA: [tˁaħiːnah], or more accurately ṭaḥīnīa طحينية, is derived from theroot طحن tˁ-ħ-n which as a verb means 'to grind',[1] the same root as طحين IPA: [tˁaħiːn] 'flour'.
It is sometimes called tahina, based on the Hebrew pronunciation of the word.[citation needed]
[edit]History
Tahini is mentioned as an ingredient of Hummus Kasa, a recipe transcribed in an anonymously penned 13th century Arabic cookbook, Kitab Wasf al-Atima al-Mutada.[2]
[edit]Uses
Tahini paste is used in a variety of dishes. Tahini-based sauces are common in Arab and Israeli restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Tahini sauce is a popular condiment for meat and vegetables in Middle Eastern cuisine. It is also 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 mixed with pekmez is common as a breakfast item, especially in the wintertime.
In Iraq and some gulf countries, tahini is mixed with date syrup (rub) to make a sweet dessert usually eaten with bread.
Tahini is also the main ingredient in the Mediterranean type of halva.
Tahini is becoming more common in European cuisine and can be found as an ingredient in some pre-packaged sandwiches.
Tahini is an important ingredient in hummus bi tahini.
[edit]References
- ^ Ghillie Basan, Jonathan Basan (2006), The Middle Eastern Kitchen: A Book of Essential Ingredients with Over 150 Authentic Recipes, p.146, Hippocrene Books
- ^ Alice Fordham (October 10, 2008). "Middle Eats: What are Lebanon’s chances of legally laying claim to hummus?". NOW Lebanon. Retrieved on 2008-11-25.
[edit]Bibliography
- Basan, Ghillie; Basan, Jonathan (2006), The Middle Eastern Kitchen: A Book of Essential Ingrediants with Over 150 Authentic Recipes, Hippocrene Books, ISBN 0781811902, 9780781811903
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