TAHINI

Tahini is very simple to make but adds an exotic nutty flavour to any dish.
I like to play with it. I add it to my vegetable preparations in the gravy, or to my chutneys, or just drizzle over my sandwich filling and of course in Hummus.
I make it in two flavours- Plain and Garlic with white sesame seeds or sometimes with black sesame seeds just to add the drama.



white sesame seed tahini

Though this is a Middle-Eastern preparation, all the trade drama regarding this dramatic tiny seed found in a tiny little pod, with the highest oil content among seeds takes place within Asia- with Myanmar being the largest producer, India as the largest exporter and Japan the largest importer.
With it's origins in India, no wonder it is known as a survivor crop.
It has supported the farmers all over the world when no other crop would, though with less water the yield would not be as good.
Did Allahdin get the phrase "open sesame" from here while trying to get the tiny pods open?

This tiny power-packed seed contains about 50% oil, natural water-soluble antioxidants, is rich in Omega 6 fatty acids, protein, calcium that helps people suffering from osteoporosis.
But this seed like other seeds can cause allergy in some.

 It is widely used in cuisines around the world- in savoury and sweet products.
 I use this seed on and in my breads and many preparations.

TAHINI

Ingredients:

.White sesame seeds.............................1 cup

.Olive oil...............................................1/3rd cup +some extra

.Salt........................................................1/4th tsp.(optional)

Method:

.Toast the sesame seeds lightly tossing continuously. Do not let them colour.

.In a blender grind together sesame seeds, olive oil and salt(optional).

.Store in a glass jar and top with some extra olive oil.

Note:

.I like to add the salt to my tahini but it is not a requirement.