Sesame paste is an essential ingrediente in the Arabic cuisine. It does not require refrigeration and you can use it to make different sauces, to marinate meats, and to make desserts. If you are a baker you can use it to grease your baking pan too. To make this ingredient you only need sesame. Many commercial brands add oil to the sesame to make the paste which is why it is preferable to make the paste at home.
Sesame Paste (Tahini)
Course: StapleCuisine: Arabic, Middle EasternDifficulty: MediumPrep time
30
minutesCooking time
40
minutesCalories per Tablespoon
90
kcalIngredients
Sesame seeds
Directions
- Spread the sesame in a skillet that has a heavy bottom
- Turn on the heat to medium low
- Stir the sesame continuously with a spatula or a wooden spoon
- Once the sesame turns a little golden and fragrant, remove from heat
- Transfer to another container and let it cool a little
- Once the sesame becomes warm, put it in a food processor and process until smooth
Notes
- It is important to constantly move the sesame seeds while roasting because they can burn quickly.
- The taste of the sesame paste will largely depend on how much you roast the sesame seeds. Tahini with light color and soft flavor is made from sesame that a little roasted. Roasting the sesame for a long time will result in darker and stronger tahini.
- Stop the food processor every few minutes to scrape the sides and always allow the machine to rest.
- If you are in a hurry you can add 1 Tablespoon of light olive oil or sesame oil but this step is not necessary. Sesame seeds already have a high fat content.
