Tahini
dip, ingredient or filling in other dishes | |
Region or state | West Asia, Eastern Mediterranean, South Caucasus, parts of North Africa |
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Main ingredients | Sesame seeds |
Tahini (.
Tahini is used in the cuisines of the
Etymology
Tahini is of
History
The oldest mention of sesame is in a cuneiform document written 4000 years ago that describes the custom of serving the gods sesame wine. The historian Herodotus writes about the cultivation of sesame 3500 years ago in the region of the Tigris and Euphrates in Mesopotamia. It was mainly used as a source of oil.[11]
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.[12]
Sesame paste is an ingredient in some Chinese and Japanese dishes; Sichuan cuisine uses it in some recipes for dandan noodles. Sesame paste is also used in Indian cuisine.[13]
In North America, sesame tahini, along with other raw nut butters, was available by 1940 in health food stores.[9]
Preparation and storage
Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.[14] It can also be prepared with untoasted seeds and called "raw tahini".[15][self-published source?]
Because of tahini's high oil content, some manufacturers recommend refrigeration to prevent spoilage. Others do not recommend refrigeration, as it makes the product more viscous and more difficult to serve.[15]
Culinary uses
This section needs additional citations for verification. (January 2019) |
Tahini-based sauces are common in Middle Eastern restaurants as a side dish or as a garnish, usually including
For sweets
Tahini is also used in
By region
Armenia
In
China
In Chinese cuisine, sesame paste (Chinese: 芝麻醬 zhimajiang) is used as a condiment in many dishes. Chinese sesame paste differs from the Middle Eastern tahini in that the sesame is roasted; the paste is much darker, and has far less astringency. Often, white sesame paste is used in salty dishes, while black sesame paste is used in desserts (not to be confused with black sesame soup, which is made in a different manner from sesame paste). Sesame paste is a primary condiment in the hot dry noodles of Hubei cuisine and ma jiang mian (sesame paste noodles) of Northeastern Chinese cuisine and Taiwanese cuisine. Sesame paste is also used as a bread or mantou spread, and may be paired with or baked into bing (Chinese flatbread). Sesame paste is used as a seasoning, condiment and dip in cold dishes (such as liangfen) and hot pot.
Cyprus
In Cyprus, tahini, locally pronounced as tashi, is used as a dip for bread and sometimes in pitta souvlaki rather than tzatziki, which is customary in Greece; it is also used to make "tahinopitta" (tahini pie).[20]
Gaza Strip
In the Gaza Strip, a rust-colored variety known as "red tahina" is served in addition to ordinary tahina. It is achieved by a different and lengthier process of roasting the sesame seeds, and has a more intense taste. Red tahina is used in sumagiyya (lamb with chard and sumac) and salads native to the falaheen from the surrounding villages, as well as southern Gaza. In the West Bank city of Nablus, tahina is mixed with qizha paste to make "black tahina", used in baking.[21]
Greece
In Greece, tahini (Greek: ταχίνι) 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.
Iran
In
Iraq
In
Israel
In
Levant
In the
Turkey
In Turkey, tahini (Turkish: tahin) is mixed with pekmez to make tahin-pekmez, which is often served as a breakfast item or after meals as a sweet dip for breads.
Nutrition
Nutritional value per 100 g (3.5 oz) | |
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Energy | 2,477 kJ (592 kcal) |
21.50 g | |
Dietary fiber | 4.7 g |
53.01 g | |
Saturated | 7.423 g |
Monounsaturated | 20.016 g |
Polyunsaturated | 23.232 g |
17.40 g | |
Niacin (B3) | 35% 5.640 mg |
Vitamin B6 | 9% 0.150 mg |
Folate (B9) | 25% 98 μg |
Vitamin C | 5% 4.2 mg |
Minerals | Quantity %DV† |
Calcium | 11% 141 mg |
Iron | 25% 4.42 mg |
Magnesium | 23% 95 mg |
Phosphorus | 63% 790 mg |
Potassium | 15% 459 mg |
Sodium | 2% 35 mg |
Zinc | 42% 4.62 mg |
Other constituents | Quantity |
Water | 3.00 g |
†Percentages estimated using US recommendations for adults,[23] except for potassium, which is estimated based on expert recommendation from the National Academies.[24] |
In a 100-gram reference amount, tahini provides 592
See also
- List of dips
- List of sesame seed dishes
- List of spreads
References
- ^ "tahini". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2 March 2020.
- ^ "tahina". Oxford English Dictionary (2nd ed.). Oxford University Press. 1989.
- ^ "Tahini | Definition of Tahini by Oxford Dictionary on Lexico.com also meaning of Tahini". Lexico Dictionaries | English. Archived from the original on 15 March 2020. Retrieved 11 January 2021.
- ^ ISSN 0261-3077. Retrieved 10 April 2024.
- ^ "tahini". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 11 May 2019.
- ^ "Tahini definition and meaning | Collins English Dictionary". www.collinsdictionary.com. Retrieved 11 January 2021.
- ^ Ghillie Basan, Jonathan Basan (2006), The Middle Eastern Kitchen: A Book of Essential Ingredients with Over 150 Authentic Recipes, p.146, Hippocrene Books
- ^ "Definition of TAHINI". www.merriam-webster.com. Retrieved 11 January 2021.
- ^ a b Mariposa, Hollywood Glamour Cook Book, 1940, p. 101.
- ^ Treasury decisions under customs and other laws, 1938, p. 1080 snippet
- ^ Laniado, Limor (12 May 2011). "The glory of tahini". Haaretz.com. Retrieved 18 January 2013.
- ^ Alice Fordham (10 October 2008). "Middle Eats: What are Lebanon's chances of legally laying claim to hummus?". NOW Lebanon. Archived from the original on 12 December 2008. Retrieved 25 November 2008.
- ^ Sanjeev Kapoor, Khazana of Indian Vegetarian Recipes, p. 94
- ISBN 9780191040726– via Google Books.
- ^ a b "Refrigerated or Not, How Long Does Tahini Last?". Ochef. Archived from the original on 20 January 2013. Retrieved 18 January 2013.[self-published source?]
- ISBN 0-19-211579-0.
- ^ Akis Petretzikis LTD. "Tahini ice cream". Retrieved 11 April 2024.
- ^ Salamandra. "Make a blissful cake of chocolate and tahini". ISRAEL21c. Retrieved 10 April 2024.
- ^ "Dark Cocoa Tahini Cookies (Gluten-Free)". Celiac.com. 7 December 2016. Retrieved 10 April 2024.
- ISBN 9789616358545 – via Google Books.
- ^ Berger, Miriam. "Is the world ready for this Palestinian dish?". www.bbc.com. Retrieved 28 March 2019.
- ^ Rogov, Daniel, Halvah Parfait
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
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