Tahina (tahina, tahini) - sesame paste

Category: Sauces
Tahina (tahina, tahini) - sesame paste

Ingredients

sesame seeds (must be fresh and never taste bitter!) 130 gr.
odorless vegetable oil 50 ml

Cooking method

  • Place the sesame seeds on a baking sheet lined with baking paper and roast them a little in the oven. shaking the baking sheet from time to time. so that the sesame does not burn. / I did it in the microwave /
  • When the sesame seeds turn slightly golden and begin to smell fragrant, pull out and punch in a processor / blender / gradually adding vegetable oil - ideally sesame. you can also nutty. or any other with a neutral taste. Beat until smooth until the sesame is creamy. the consistency of medium honey. All. tahini is ready.
  • It can be used to make hummus. sauces for meat and vegetables and baked goods. Store in a refrigerator in a jar with a tight lid for up to 2 months.

Time for preparing:

15 minutes.

Elena the Wise
I do this for all my salads - I just really love sesame seeds! Only usually I do not grind in a blender so that it crunches on the sly.
natapit
if grind. then the taste is much brighter!
Nataly_rz
Oh, I just made a tahina an hour ago, for your woman ganush I made 2 glasses of sesame seeds for a quarter of a glass of oil, though I took olive oil. It will be necessary to try with sesame. Thanks for your recipes, they inspire
natapit
Nataly_rz... Thank you! : flowers: I am very pleased!
Chef
Quote: Elena the Wise
Only usually I do not grind in a blender, so that it crunches on the sly
In this case, there will be practically zero digestibility of sesame.
natapit
Quote: Chef
In this case, there will be almost zero digestibility of sesame.

Absolutely correct! My husband has very low iron and, on the advice of a doctor, I constantly cook just pasta for him, in the morning he loves it for toasted toast and with tea, he loves it very much and you can't pull it off!

Chef
Quote: natapit
very low iron
Well, in terms of the amount of assimilable calcium with sesame (especially unrefined), there is little that can compete.
And precisely if before crushing
Quote: natapit
fry it a little in the oven
or lightly calcined in a pan - this seriously helps the absorption of calcium and iron, reducing the content of oxalates and phytic acid in the sesame.
Yuri198
Good day!
I cooked tahina and it turned out to be with bitterness!
I tried the seeds - they do not taste bitter, I fried a little.
What is the problem or should it taste a little bitter?
Crown
Quote: Chef
or lightly calcined in a pan - this seriously helps the absorption of calcium and iron, reducing the content of oxalates and phytic acid in the sesame.
It is extremely doubtful that sesame seeds will help the absorption of iron, because it has a very high calcium content, and calcium, as you know, is an iron antagonist. By the way, phytic acid is more effectively neutralized when seeds are soaked for 7-12 hours in water at room temperature.
Tanya-Fanya
Yuri198, but could there be a problem in your oil, which you added to the process of grinding the grains?
Irgata
Quote: Yuri198
Cooked tahina and it turned out to be bitter
A post from another forum, a resident of Israel: "Girls! As an Israeli woman with 8 years of experience, I will say that takhina is always bitter ... Canned, freshly prepared, from the refrigerator .... Anyway! But about" like it or not like it "- a matter of taste... "
Yes, and takhinny halva (sesame) also with bitterness.

But still they write that sesame can taste bitter
- due to damage due to long-term or improper storage;
- as a result of seed treatment with chemicals.

Sesame seed still has the lightest bitterness, barely noticeable.And if it tastes strong, then you should think about it and draw conclusions.
SvetaI
Natalia, thanks for this recipe. I did it for your babaganush.
I also did it with a noticeable bitterness. I took sesame in the store, the expiration date has not yet come out far. I tried raw sesame - it didn't taste bitter at all. But fried - there was bitterness. Fried in a micron until golden brown.
Perhaps it will not go for a sandwich just like that. But when added to another dish - oh joy! - only a wonderful sesame aroma remained, and the bitterness disappeared somewhere.
mamusi
Quote: natapit
Store in a refrigerator in a jar with a tight lid for up to 2 months
And don't give it to anyone!
Thanks for the simple Recipe, Natasha.

Maryya!
Marysya27
I bought a mulberry, I also bought a mulberry Sesame. I'll try to find sesame oil. I will cook for the author with great gratitude

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