Sesame paste application. Tahina (tahini) - lean sesame paste

Tahini, tahini, sesame or sesame paste. Many people have heard about this traditional oriental product. Tahina can be a main dish or included in culinary recipes for first courses, desserts or sauces. It has a unique taste and contains a large number of useful microelements. The base of the paste is sesame seeds, crushed with oil or water to a paste.

History of tahini

The history of tahini began more than 4,000 years ago and is mentioned in cuneiform writings. In ancient Mesopotamia, people offered sesame wine as a gift to their Gods. The plant was grown in the vast fields of Mesopotamia, and paste and oil were made from the harvest.

There are records of Herodotus, the father of history, confirming these facts. The recipe for hummus, which includes sesame paste, dates back to the 13th century. The ancient Chinese and Japanese also used this sauce in cooking. In the 40s of the last century, tahini became popular in America, along with the spread of healthy eating principles.

What is sesame paste

Tahini tastes similar to peanut butter. This thick mass comes in two types - light and dark. White or light beige tahini is made from shelled white sesame seeds. Dark or green-yellow - from unrefined black raw materials. It has a bitter taste, but contains more vitamins. Often the product contains both types of sesame.

The sauce is high-calorie and nutritious - 100 g of product contains about 700 kcal. The content of proteins, fats and carbohydrates is 24 g, 62 g and 10 g, respectively. You should not abuse the product, especially for those who follow a diet.

The advantage of oriental seasoning is the presence of a large amount of useful substances in it. They have a positive effect on body processes, including normalizing digestion.

The product is not in short supply. A large variety of tahini can be found on supermarket shelves and in oriental goods stores.

Tahini benefits and harm

Sesame paste has become widespread due to the variety of microelements and vitamins in its composition. This product is popular among vegetarians.

1. A tablespoon of mass contains more than 60 mg of omega-3 fatty acids and about 4 mg of omega-6. These substances are responsible for the functioning of the heart and brain.
2. Calcium. In 100 g of sesame its amount is about 800 mg. For comparison, the same serving of cow's milk contains about 150 mg of calcium.
3. Vitamins C, E.
4. B vitamins. A serving of pasta contains 15% of the daily value of thiamine, an important trace element for the digestive and nervous system.
5. Phosphorus, magnesium, iron, zinc are also present in tahini. These minerals are needed for the smooth functioning of the liver, gastrointestinal tract, and kidneys.
6. Cellulose. Helps cope with gastrointestinal problems.
7. Miteonin. The substance removes poisons and toxins from the liver.

The beneficial properties of the product are not limited to this list.

1. Using sesame paste you can improve digestion. The consistency of the product is homogeneous and puree-like, which allows the body to easily digest heavy foods. A few teaspoons of paste a day will help prevent gastrointestinal disorders or normalize the functioning of the system.
2. Acne, pimples and small ulcers on the face can be eliminated by taking just 1 tablespoon of sesame paste per day. This is facilitated by zinc, which is contained in large quantities in tahini. Medical scientists have stated the positive effect of zinc on skin problems. center of Maryland.
3. An unbalanced diet leads to deterioration of the scalp. Using a sesame product, you can restore hair health. For those who suffer from dry, brittle and weak hair, there are several recipes. You can make masks based on sesame oil, or take 3 dessert spoons of tahini per day. After a few weeks, the condition of your hair will noticeably improve.

Tahina is a product made from ground sesame seeds, so both products have the same beneficial properties. The same applies to contraindications.

Harm of sesame paste

1. It is necessary to avoid tahini if ​​you have varicose veins. Substances contained in sesame products can cause blood clots.
2. It is not recommended to take sesame paste and aspirin at the same time.
3. You should use sesame paste with caution with foods containing oxalic acid. This list includes tomatoes, sorrel, cucumbers, parsley, spinach and other vegetables and fruits.
4. If you are obese, it is not recommended to consume this high-calorie product.
5. If you have gastrointestinal diseases, it is not recommended to eat tahini.
6. Allergic reactions to sesame and its derivatives require complete avoidance of tahini.

There is no specific norm for using sesame paste. But even a healthy person cannot eat it in large quantities. Oversaturation of the body with the product can lead to various gastrointestinal disorders.

Use of sesame paste

Tahina is an integral part of the cuisine of Israel, Japan, Cyprus, Greece, India, China and some Arab countries. Sesame paste can be eaten separately as a sandwich, simply spread on bread. The product can be used for baking bakery and confectionery products, chosen as a base for sauces, and as an ingredient for desserts.

To make the taste of the paste special and expressed in tahini, you can add sumac spice. Lemon juice, garlic, salt, paprika, and olive oil will add piquancy to the pasta. This sauce can be served with meat and fish dishes, or dipped bread or fresh vegetables into it.

Tahini Recipes

The peculiarity of sesame paste is its versatility. It goes well with meat, poultry and fish, goes well with vegetables, and adds an original taste to desserts and baked goods. This is an essential component of hummus. Sesame paste is the basis of the original composition of halva, instead of sunflower seeds.

Many traditional recipes in the classic recipe are based on sesame paste:

• Falafel. A dish of oriental cuisine. Balls of crushed beans (usually chickpeas) with the addition of beans and spices, deep fried;
• Hummus. Chickpea puree with sesame paste, paprika, lemon juice, garlic and olive oil.

• Tahina pita. Tahini pies are common in Crete and Greece. They are especially often prepared during Lent.
• Halva. An oriental sweet that contains sesame paste, sugar and nuts.

This oriental delicacy can be prepared at home. Pasta is easy to prepare; it will be an excellent addition to a daily meal and a decoration for a holiday table, allowing familiar dishes to “sparkle” with a new taste.

How to Make Sesame Tahini Paste

Ingredients:

• 400 g sesame seeds
• 2 tbsp. spoons of olive oil

Cooking algorithm:

• Pour 400 g of unroasted peeled sesame grains with clean warm water (25-30 degrees) and leave for 4 hours to swell;-
• strain the sesame seeds and put them in the refrigerator for the same period of time;
• place sesame seeds on a baking sheet and place in the oven at the lowest temperature;
• pour dried sesame seeds into a blender bowl;
• grind the grains, starting from the lowest speed and bringing it to the highest;
• during the grinding process, add 2 tbsp to the mixture. olive oils.

It is necessary to beat the sesame seeds to a homogeneous paste-like consistency. Afterwards, put the mixture into a glass container and put it in the refrigerator. The paste can be stored for a long time.

If desired, during the grinding process, you can add salt, paprika, lemon juice or other spices.

Recipes with sesame paste

There are many recipes for preparing meat and fish dishes with sesame paste. Fish goes well with sesame. The tandem of these products gives the dish an exquisite taste and increases its beneficial properties. Microelements and vitamins are better absorbed.

Fish dressed with sesame paste

You can prepare a dish of Far Eastern cuisine from any sea fish - hake, salmon. The delicacy is suitable as a main independent dish for lunch or dinner. Fish goes well with a side dish of mashed potatoes. It is recommended to cook samak bill tahini in the oven.

One serving contains 220 kcal. For 6 servings you will need:

• 500 g sea fish steaks;
• 100 g tahini;
• 1 medium carrot;
• onion head;
• 1 sweet pepper;
• 2 cloves of garlic;
• squeezed juice from one lemon;
• parsley;
• salt, carmadon and freshly ground black pepper - to taste;
• cloves, cumin, coriander, paprika, nutmeg - according to preference;
• odorless vegetable oil for frying vegetables.

Cooking algorithm:

1. Prepare the fish fillet - wash and dry with a towel.
2. Mix nutmeg, paprika, coriander, cloves and cumin.
3. Heat the oven to 200 degrees, rub each piece of fish with a mixture of spices and place in a pre-greased dish. Place the contents in the oven for 15-20 minutes.
4. Peel, wash and cut the vegetables into small slices and fry in a frying pan until golden brown.
5. Finely chop the greens and add to the vegetables.
6. For the sauce: dilute tahini with a little water. The mass should be of medium thickness. Add squeezed garlic, carmadon, lemon juice, and a pinch of salt.
7. Remove the fish from the oven. Place a layer of vegetables mixed with parsley on top. Pour sesame sauce over everything.
8. Place in the oven for 15 minutes.
9. The finished dish can be sprinkled with finely chopped herbs, nuts, lettuce leaves or slices of vegetables.

Chocolate tahini cake

The cake rightfully occupies a leading position in baking recipes. A tasty delicacy can also be made healthy if you prepare it according to the recipe of pastry chef Stellos Parllaros. The Greek dessert consists of 3 layers of unsalted butter, meringue and chocolate.

For the first version of the cream you need tahini and sour cream, classic yogurt or cream, for the second - condensed milk, sugar and sesame paste. The cake turns out to be high in calories - 300 kcal per serving. For 8 servings of dessert you need:

• 100 g unsalted butter;
• 5 chicken eggs;
• 200 g granulated sugar;
• 2 cups of flour;
• 200 g of classic yogurt without additives, sour cream or cream;
• 1.5 cups tahini;
• 200 g - dark dark chocolate;
• a pinch of table salt.

Manufacturing sequence:

1. Separate the whites from the yolks, beat them until stable (meringue) with half the sugar;
2. Melt 100 g of chocolate in a water bath, add butter to the mixture. Stirring constantly, bring the mass to a homogeneous consistency, remove from the stove and carefully add 5 yolks and salt;
3. Add a little flour and beaten egg whites. The consistency of the dough should be like pancakes.
4. Divide the mass into 3 equal parts. Bake each cake in a round pan.
5. Heat the remaining 100 g of chocolate and paste in a water bath;
6. Beat yogurt or sour cream with sugar. Mix the ingredients.
7. Coat the finished cakes with cream. Place the cake in the refrigerator for 2 hours.
8. You can decorate the dessert with fruits, chocolate or nuts.

Oriental pasta with a unique taste will help diversify the menu. This product will make any dish unique - from a simple vegetable salad to complex culinary masterpieces.

Sesame tahini paste- a traditional product of oriental (Arab, Jewish, Greek, etc.) cuisine. It is obtained by grinding sesame (sesame) grains.

Tahini itself is practically tasteless. Having tried it in its pure form for the first time, many are disappointed, although many people like it anyway. In general, tahini is not intended for independent use. But it is a valuable component of many oriental dishes, including the famous halva. In combination with other products, tahini paste makes the taste of the dish sound completely new, while at the same time ennobling its aroma. That's why so many sauces and gravies are made from it.

In eastern countries, tahini is sold ready-made. It’s more difficult to get here, and it’s not cheap. Therefore, today we offer you a recipe with photos of making tahini at home. If you follow his recommendations, the paste will turn out tender, rich and homogeneous. Then you can add spices to it (lemon juice, salt, garlic, pepper, etc.) or mix with sugar, honey, syrup, condensed milk - at your discretion. In any case, it will be delicious.

Well, let's start cooking!

Cooking steps

Take 100 g of sesame seeds.

We send it to a dry frying pan to fry over high heat until light golden brown. Do not leave the sesame unattended for even a minute and stir all the time so that it does not burn. When the seeds give off a pleasant smell (after 5 minutes), remove them from the heat. Of course, you can fry the sesame seeds longer, but keep in mind that even when removed from the stove, it will still “heat” (continue to warm up) for some time, so don’t overcook it!



Pour the sesame seeds into a plate to cool.



After that, we send it to the blender container.



Blend the sesame seeds with a blender for about a minute at high speed. Soon the oil will come out and the grains will begin to linger on the walls of the bowl.



At this moment, you need to pour a tablespoon (or 3 tsp) of vegetable oil into the mass (in our case, sunflower oil, but the Greeks usually add olive oil). The indicated proportions are very important, because otherwise you will not get a homogeneous viscous paste. In general, tahini paste producers proudly say that in its production they use only sesame seeds without additives. This may be true, but at home you cannot do without additional oil, otherwise the mixture will not be homogeneous. When preparing sauces from tahini, vegetable oil is still added to it, so such a deviation from technology is not critical, and is even useful for the quality of the paste.



Blend the tahini again with a blender for 1-2 minutes (until it becomes completely homogeneous). Now the pasta is ready and can be added to any dish.



Homemade tahini can be stored for quite a long time, because it contains no perishable ingredients. But it’s still better to put the jar of pasta in the refrigerator.



Bon appetit!

Tahini (or tahini)- sesame paste made from sesame seeds and water (or oil). Tahini is included in various dishes, in particular sauces. Tahini is part of the classic snack - hummus (chickpea and sesame paste).

As practice shows, sesame seeds can be bitter or not bitter, and this does not depend on the shelf life of sesame, there are simply such varieties. Therefore, if you buy sesame at the market, ask to try a few seeds. Otherwise, the tahini will turn out bitter.

Ingredients:

• sesame 1 cup
• sesame (or olive) oil 0.25 cups

Tahini - step-by-step recipe with photos

Pour sesame seeds onto a baking sheet and place in the oven at 100-110 degrees for 15 minutes. It takes on a golden color. Transfer to a blender. We begin to grind, twist for a minute or two. Then add the oil; you don’t have to pour it all out first.

We also turn on the blender. If you want a thinner paste, you can add all the oil.

We will soon be making hummus from tahini. Therefore, we pour the tahini into a jar. Can be stored in the refrigerator for several months. If after some time the oil separates, it’s not a big deal, just mix everything together and the tahini returns to its original state.

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Many people have heard about the delicious tahini paste. Many people know what it is, but not everyone knows that this sesame paste, also called tahini and tahina, can be prepared independently without much effort. This ingredient is considered an indispensable component for all oriental dishes. Today we are sharing a tahini recipe. Let's get acquainted with it step by step.

Tahini - what is it?

Still, there are people who are not aware of what this aromatic paste is. The main ingredient of the sauce is sesame seeds, which can be purchased at almost any store. Tahini is especially appreciated by lovers of original oriental cuisine and vegetarians. The latter fell in love with pasta for its calorie content, it is very filling, which is why, if you are watching the condition of your figure, you should not be overzealous with eating it, as it will quickly be deposited in problem areas of the body.

Tahini - what is it? This is a very valuable and useful product. The paste contains many fatty acids, vitamin B and minerals. By eating tahini, you improve the condition of your hair, prevent acne, and your skin becomes healthier and fresher. In addition, the product has a beneficial effect on digestion, and therefore on the body as a whole.

If you add yogurt or plain drinking water to tahini, you get a flavorful sauce that enhances vegetable dishes, salads and unleavened flatbreads. Feel free to use tahini during fasting. What it is - now you know, it is a healthy, tasty and satisfying addition to any dishes.

Choosing the right sesame

Making tahini is a simple process and the resulting flavor will depend on the ingredients chosen. You will need 300 grams of sesame seeds and four tablespoons of extra virgin olive oil. If problems cannot arise with the second component, then you need to be able to select the first one.

When you come to a store or shop that sells similar products, ask the seller to give you two or three sesame seeds to try. Chew them well and distribute throughout your mouth. There should be no signs of bitterness in the taste; even a small amount of it will completely spoil the paste.

Seed preparation

It is very easy to prepare the paste, but for this you need to properly prepare the seeds. After buying sesame, many women prefer to immediately fry it, after which the sauce turns out uneven, there are small pieces, and the tahini should be completely pureed. So, first of all, the seeds need to be soaked in water at room temperature for four hours. Place the ingredient in a deep container, fill it so that there is a centimeter more water. After the time has passed, drain the water and keep the product in the refrigerator for another four hours.

Roasting

Place the sesame seeds in an even layer on a baking sheet lined with baking paper if you don't have a non-stick coating. First, heat the oven to 180 degrees, after the seeds have dried, increase the temperature to 200. The roasting time is about 20 minutes, including drying, during which you need to remove the baking sheet from the oven several times and mix the seeds. It’s easy to check if they are ready; they should become a beautiful golden color; do not overcook them, which will cause the sesame seeds to turn dark brown.

Of course, you can do it differently by frying the seeds in a frying pan. Do not cover the dishes while drying.

Preparing tahini

When the seeds are well roasted, pour them into another container until they cool completely. After this, place the ingredient in a blender bowl and grind them for several minutes at low and then at high speed. First of all, the sesame will break into small particles, from which oil will appear, which will contribute to the complete abrasion of the seeds in the puree. If the process takes too long and the particles do not wear off for a long time, add half (2 tablespoons) of the prepared olive oil. After this, the paste will form faster. At the end of the process, add the remaining oil and mix the ingredients with a blender for another four minutes. That's it, the sesame tahini is ready.

Additional components

As was written earlier, tahini sauce is prepared depending on the recipe of the dish for which this ingredient will be needed. Add water, salt, yogurt or lemon juice to the paste. If you prepare the sauce immediately after preparing the pasta, you can add a tablespoon of sesame oil to it, just unrefined, so the component will acquire an even brighter aroma. If you are preparing tahini for future use and will store it in the refrigerator, it is better not to add anything extra so that the paste can be stored for a longer time and does not lose its taste and smell.

What to cook with tahini?

You can dip pieces of grilled meat, fresh vegetables, and pita bread into this sauce. Without tahini, you won’t get a full-fledged hummus; this sauce will complement its taste. We bring to your attention this particular recipe, it really deserves attention.

You will need to take two cups of chickpeas, also called chickpeas and garbanzos. All existing liquid is drained. Other Ingredients:

• the third part of a glass of tahini - we have already told you what it is and how to prepare it;
• four tablespoons of lemon juice;
• a teaspoon of salt;
• two cloves of garlic, cut in half;
• a pinch of paprika and a teaspoon of any herbs;
• a tablespoon of refined olive oil.

Blend all ingredients, except herbs and butter, in a blender and place on a flat dish in an even layer. After this, make longitudinal grooves, pour in oil and decorate with herbs.

Tahini, tahini or tahini, also known as sesame paste, is a very popular product in the East, which is obtained from sesame seeds. Thick and smooth sesame paste is an integral component of famous appetizers: falafel, hummus or baba ganoush. Cooking tahina at home.

According to the information on the packaging of industrial sesame paste, the product contains only ground sesame seeds. However, in practice, to prepare homogeneous tahina at home you need either a super-powerful blender or a small amount of vegetable oil.

Few people probably like sesame paste on its own, but as an addition to other dishes it’s just right. You can diversify tahini by transforming it into a sauce using garlic, lemon juice, salt and other seasonings.

However, you need to remember that truly tasty and aromatic sesame paste is obtained only when it is based on fresh white sesame seeds. Always check the product expiration date on the packaging, as over time and if stored improperly, sesame begins to go rancid, and this is 100% transmitted to tahini.

Ingredients:

Cooking the dish step by step with photos:

Before you start making homemade tahina, you MUST try sesame seeds. Just take a pinch and chew it - there should be no bitterness. If sesame seeds taste bitter, this is a spoiled product that is not only not necessary, but also impossible to eat. So, pour white sesame seeds into a dry frying pan. I have 200 grams, but you take as much as you need.

Over medium heat, stirring constantly, fry the sesame seeds until nicely lightly golden. Be careful and don't move away for a second - the miniature grains roast very, very quickly. As soon as you hear a pleasant characteristic aroma, remove the sesame from the heat.

Let the seeds cool slightly, then pour the sesame seeds into the blender bowl. Next, I will show you step by step how the grains change, turning into a homogeneous paste.

At high speed we begin to punch through the sesame seeds. At first, the seeds are simply crushed, turning into fine crumbs. Some of the sesame mixture will settle on the sides, so help - either shake the bowl slightly, or open it and scrape the sesame with a knife so that it falls to the bottom.

It's time to add an assistant - refined vegetable oil. Why refined? Well, you don't want your sesame paste to smell like olives or sunflower seeds, right? Of course, ideally use sesame oil. I don’t have that, so I used unscented sunflower oil. For 100 grams of sesame seeds, 1 tablespoon of oil is enough.