Simple and very useful to cook lebanese cuisine, the tahini is in a lot of recipes here
Mostly know for the fact that it is used in the houmous preparation, the tahini or tahina is actually almost everywhere in the lebanese recipes (especially in Mtabal, my favorite recipe). It is basically a paste made from grilled sesame seeds, super easy to make and much cheaper when it’s made at home… especially for europeans.
- 4 cups sesame seeds
1/2a cup of olive oil (or sesame oil)
- in a oven at 180°C, grill the sesame seeds laid on a oven plate and shake it from time to time so that it doesn’t burn. Note : The idea is to cook it until it gets light brown
- In a mixer, put the grilled seeds and slowly add the oil depending on the texture you want (more oil = texture more liquid , less oil = texture less liquid). You will need to mix the paste at least 10 to 15 minutes as you want something homogeneous without any small pieces of sesame seeds
- Might be preserved up to 3 months is stored in a fridge in a jar
- Sometimes, people would rinse the seeds to clean them or others would leave the seeds one night in hot and salty water to remove “acide phytique” (no idea how it’s called in english)