Tahina or tahin, tahini or tahine, as it is known in some countries, is a food derived from white sesame seeds, very common in Greece, Turkey, in African cuisine (especially in North Africa) and in the Near East (especially in Lebanese cuisine). It is also called sesame butter or sesame cream . Its preparation is anything but complicated, just follow a few basic rules.
Here is the tahini cream recipe
> 150 grams of white sesame seeds
> sesame seed oil (or sunflower or corn or olive oil, depending on your preference) as required
> half a teaspoon of salt (optional) or miso (optional)
Try the recipe for Kome miso tahini sauce with dill
Procedure : to make tahin cream the procedure is very simple: toast the seeds in a non-stick pan, to lose the bitter taste, making sure that they do not darken. Then blend the sesame seeds in a spice grinder or coffee grinder or with a powerful blender together with the chosen oil, until a thick cream is obtained . If you want you can add salt or miso or not.
Tahin has a typical nutty flavor, with an aroma reminiscent of peanuts, but is less sweet and with a toasted note. It is a sauce rich in vitamin E, B, mineral salts such as magnesium, silicon, phosphorus, zinc and iron . Sesame seeds are indicated for the prevention of cardiovascular diseases: they contain sesamin and sesamolin, two substances that have been shown to play an active role in lowering cholesterol levels. Sesamin protects the liver from damage caused by oxidation.
Tahin should be used in moderation, as it is very caloric : 100 g of sauce provides about 600 calories. The oriental sesame sauce is used alone or with the addition of black olives or parsley to accompany dishes and main courses, such as the famous vegetarian meatballs falafel, for the preparation of hummus, the Arabian chickpea sauce, and the babaganousch the aubergines cooked in the oven, peeled and blended with parsley garlic lemon and tahini in fact.