Pantry Favorites: Tahini

 

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If I were to choose some items from my pantry that I couldn’t live without, Tahini would be one of them. I’m in love with sesame. “Open Sesame!” was the password to the sealed treasure cave in the tale of Ali Baba and the Forty Thieves. It’s what I think of when opening a jar of Tahini, expecting glittering gems. Instead, a golden layer of oil floats atop! A-nno-ying! I take a long spoon, forced to stir the oil into the paste below.

Used all over the Middle-East, Egypt and Turkey, it has also become popular in Europe and the U.S.  Sesame is an ancient seed used by the civilizations of Egypt, China and India. Probably originally grown in India, it is widely grown in Africa and Asia. Gardeners use sesame as a companion plant because it inhibits root knot nematodes. And in the U.S. a certain non scattering variety of the plant has been developed to allow mechanized harvesting. The sesame plant is used to alternate with cotton to improve soil quality. To read more about the agricultural background in the U.S. visit the site of the American Sesame Growers Association.

In India the oil is revered for the beautification of the skin. Sesame contains natural oil-soluble and water-soluble antioxidants. It is used in the cosmetics and pharmaceutical industries as well. The oil and paste are so stable they can go months without refrigeration and resist going rancid.

So why is it a pantry fave?

Tahini is very nutritious. Although high in fat, it has no cholesterol. It is considered an energy food, rich in calcium and iron, copper, magnesium and protein. It has an impressive nutritional profile which you can see on this website. As a child I found it bitter, but now I could spoon it straight into my mouth if it weren’t for minding my manners—but I confess that I will lick the spoon when I’m done! I can’t help it.
#1. Taratoor or Tahini Sauce is my number one “go-to” sauce: Mostly used in pita sandwiches with falafel and shawarma, it’s fantastic with fish, roasted cauliflower and mixed in with roasted beets or carrots!
There are a couple of things you need to remember when making taratoor. The amount of garlic, lemon, salt is totally up to you. It’s a question of taste. Adding water changes it’s consistency and therefore whether you need it to be creamy or runny will depend on the quantity of water you add to the mix. Add a little at a time and stir as you go.

Tahini Sauce Recipe

Ingredients:

  • 1/3 cup tahini
  • 1/3 cup water
  • 2 Tblsp lemon juice
  • ¼ tsp salt
  • 1 clove garlic, crushed
  • Optional: ¼ cup chopped parsley

Instructions:

Place the tahini in a small bowl and pour in water a little at a time, while stirring. The mixture will “seize” at first but will eventually loosen as you keep adding the water. Stir and add water until you reach the desired consistency. Add the lemon juice, the crushed garlic and salt to taste. Add the parsley if desired. If you want to double the quantities and throw it all in a blender, you can do that too. Tasting as you go.

Although I often make this sauce, I no longer make my own hummus. I find that some store-bought brands are so good and so cheap, I don’t bother making my own anymore. But I have yet to find an excellent store- bought Baba Ghannouj. This, I will gladly make at home, but only if requested by a family member or a friend: Here again the roasting of the eggplants, peeling the charred skin etc.. is such a mess that I would rather live without it.  Of course when I was cooking for a family I would inevitably make it, but for now… I remind you that I am all about efficiency and speed in the kitchen—My mother used to roast and peel the eggplant and freeze it whole until needed. A practice I would encourage.

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#2. The next best thing about tahini, is that you can mix it with date or carob syrup or honey. It’s a delicious spread to satisfy your sweet craving and you can control the sweetness yourself. The honey/tahini combo on toast is a soothing relief for a soar throat. Trust me.

#3. For an Asian variation, I use a tahini-miso sauce over Soba noodles mixed with chopped cool cucumbers, or steamed asparagus, fresh snow peas, cilantro, scallions and sesame seeds. You can use it as a salad dressing over some baby kale or spinach, sliced pear or orange with a sprinkle of sunflower seeds.

Tahini-Miso Sauce Recipe

  • 1 teaspoon freshly grated ginger
  • 1 clove garlic crushed
  • 1½ teaspoons sesame oil
  • ¼ cup tahini
  • 1 tablespoon white or yellow miso
  • 1 tablespoon mirin
  • 1 teaspoon maple syrup
  • 1 teaspoon tamari sauce
  • ¼ cup warm water (more if needed)
  • Optional: 1/2 tsp red pepper flakes

Mix all together until smooth. This recipe makes about 3/4 cup. Use as much or as little as you’d like.

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Author: slicesofquinceblog

Hello, Thank you for visiting my blog. My name is Fadia. Fadia, like “Nadia” but with an F as in “Food”. Food is a passion of mine, bordering on an obsession. It has kept me sane (and well-nourished) during a long and crazy career in the food business. I live in Washington, D.C. with my husband, where our two daughters were born and raised and where, they learned to spend hours in the kitchen watching, experimenting, learning, cooking and baking. Food has been the thread and fabric of my relationships with people who, like me, have researched its nourishing and healing powers and have shared their knowledge in underserved or “over-served” communities, or who simply are thrilled with the joys of cooking. I grew up in Beirut, Lebanon, in a household and a family of cooks, or should I say, in a country of fiercely competitive cooks (I will probably write about Middle-eastern cooking as adapted to the U.S. kitchen). I moved to New York in my twenties and there I began my life-long exploration of world cuisines while still perfecting the art of cooking elaborate and healthy dishes in a jiffy and on a budget. We never succumbed to frozen dinners— O.K. maybe, a frozen pizza on the occasional Friday night. This is America after all! I cook just about everyday. I have had many teachers and many mentors, and I have taught and mentored many. I am still discovering and learning. It’s a never-ending joyful process. I also cook for distraction and have cooked professionally as instructor and demonstrator. I am setting up a burgeoning business as a freelance recipe tester and developer and a food writer and photographer. (Bring on the requests! I am available for hire). In this blog I plan to share photos, recipes and stories. Most of all I would like to honor all my kitchen heroes who have and continue to inspire me. I would like it to develop into a forum of exchange between friends, a resource for tips, information and ideas. Finally, I must mention that I do not do this without a twang of shame. I‘ll mention it and move on, hoping that perhaps later, I could dedicate more time and writing to it. The dark side of food, is the lack of it, bringing on malnutrition, disease and hunger to billions around the globe and right here in our own backyards. Our culture has also contributed to devastating food disorders that are very hard to ignore. As much as food brings us joy, the lack of it brings devastation. I never forget that. I would like to think that while we relish our beautiful dishes and our gorgeous photos of elegantly plated food, we can take a moment to read a HUNGER blog or two and help the people and organizations that dedicate their lives to this universal cause. Each of us food fanatics can. Please start now, start thoughtfully . I know I shall. With gratitude. F.

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