How to make Tahini
Tahini - one of the most famous dishes from the middle east
Tahini, or “Tahina” as pronounced in Hebrew, is very common in the Middle East as a side dish or as a garnish, and it is excellent.
And why is it so great? Because it takes less than 3 minutes to make, it has excellent nutrition values, and it goes well with almost everything: you can use it as a dip, you can add it to salads, it is a great companion to meat dishes, and you can use it in desserts.
What is tahini?
Tahini is made from toasted ground hulled sesame. It sold as an oily paste.
There are many manufacturers of Tahini. Each Tahini will have its characteristics determined by the type of sesame, the roasting temperature, and roasting time.
Some tahini will be more bitter. Some will be sweeter.
Finding the Tahini that suits your taste is a game of trial and error until you find the one that you like the most.
How to make tahini?
Making Tahini is quite simple. Just add some water, lemon juice, garlic, and season with salt.
The idea is to emulsify the Tahini with the water to create a runny, pourable paste.
Making Tahini is not an exact science. The amount of water may change if you use different brands or if your Tahini is fresh or had stood in the box for a while.
The seasoning may also change according to personal taste. For example, some people prefer their Tahini sourer and will use more lemon, and some would like their saltier and use more salt.
Try different brands until you find the ones that you like.
With some practice, you will master the technique and balance the seasoning to create the taste you like.
Remember – always add the ingredient in small amounts. Of course, you can always add more, but you can never subtract if you have salted the dish to death.
The ice myth about tahini
There is a myth circling the issue of ice water and making Tahini.
Many people misbelieve that ice-cold water will make the color of the Tahini whiter when making Tahini.
It is not true. Making Tahini with ice-cold water is a well-known practice in restaurants. The reason they use ice-cold water to make the Tahini is food safety. The ice-cold water slows germ growth.
Chef tips for the perfect Tahini
Make tahini in small batches instead of making a large amount and keeping it in the fridge. The fridge doesn’t do good to the taste of tahini. It just doesn’t taste the same after being in the fridge.
How to make Tahini
How to make Tahini
Ingredients
- 3/4 cup tahini
- 1/2 cup ice cold water add some ice cubes to the water
- 1/4 cup lemon juice
- 2 cloves of garlic crushed
- 1/2 tsp kosher salt
- parsley for garnish
Instructions
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Crush the garlic.
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In a large bowl, add the tahini, water, lemon juice, garlic, and salt.
Use a whisk or a fork to whisk the tahini until it emulsifies and turns into a paste.
Taste and fix seasoning. If the paste is too thick, add a small amount of water and whisk the tahini again. The tahini’s consistency should be smooth, not gritty, and pourable.
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You can garnish the tahini with chopped parsley. serve it with fresh pita bread.
