Tahini

Tahini is of Arabic origin and comes from a colloquial Levantine Arabic pronunciation of (), or more accurately (), whence also English "tahina" and Hebrew ṭḥina . It is derived from the Classical Arabic root , which as a verb means "to grind", and also produces the word , "flour" in some dialects. The word tahini had appeared in English by the late 1930s. In earlier English-language sources, it is referred to as "sesame butter" or "sesame seed butter". == History ==

The oldest mention of sesame is in a cuneiform document written 4,000 years ago that describes the custom of serving the gods sesame wine. Historian Herodotus writes about the cultivation of sesame 3,500 years ago in the region of the Tigris and Euphrates in Mesopotamia (modern day Iraq). It was mainly used as a source of oil. In the 10th-Century Arabic cookbook Kitab al-Tabikh, a recipe for ground sesame is mentioned, recipes call for its use as condiment or to be eaten with bread. Tahini is mentioned as an ingredient of hummus kasa, a recipe transcribed in an anonymous 13th-century Arabic cookbook, Kitab Wasf al-Atima al-Mutada. In his 14th-century work Kaftor va-Perach (Hebrew: כפתור ופרח), Ishtori Haparchi wrote that the inhabitants of the Middle East in his time consumed tahini, made by grinding sesame seeds and mixing them with date honey. Sesame paste is an ingredient in some Chinese and Japanese dishes; Sichuan cuisine uses it in some recipes for dandan noodles. Sesame paste is also used in Indian cuisine. In North America, sesame tahini, along with other raw nut butters, was available by 1940 in health food stores. == Preparation and storage ==

Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste. It can also be prepared with untoasted seeds and called "raw tahini". Because of tahini's high oil content, some manufacturers recommend refrigeration to prevent spoilage. Others do not recommend refrigeration, as it makes the product more viscous and more difficult to serve. The color of the produced tahini is affected by the kind of sesame used, untoasted sesame produces a bright-colored tahini; toasted or unshelled sesame produces tahini have a darker color, black sesame produces a tahini with a deep black color (dubbed "black tahini"). File:Tahini with roasted sesame.JPG|Tahini made with roasted sesame, dubbed "red tahini" File:Hummus&ful.jpg|Hummus and ful topped with tahini File:Tahini integral i blanc a la venda en un supermercat de Barcelona.jpg|Unhulled tahini (left) and hulled "white" tahini (right) on a store shelf in Barcelona == Food and Security concerns ==

Tahini and other sesame-based products have been linked to several Salmonella outbreaks in countries including Australia, New Zealand, Canada, and the United Kingdom. These cases led to product recalls and international food safety alerts, showing how issues in production and distribution can affect products with a long shelf life == Nutrition ==

Tahini is 53% fat, 22% carbohydrates, 17% protein, and 3% water. In a reference amount of , it supplies 592 calories, and is a rich source of thiamine (133% of the Daily Value, DV), several dietary minerals (25-63% DV), niacin, and folate (25-35% DV, table). Tahini is a moderate source (10-19% DV) of calcium and potassium. == Culinary uses ==

Tahini-based sauces are common in Middle Eastern restaurants as a side dish or as a garnish, usually including lemon juice, salt, and garlic, and thinned with water. Hummus is made of cooked, mashed chickpeas typically blended with tahini, lemon juice and salt. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine. A sweet spread, ḥalawa ṭaḥīniyya ( "sweet tahini"), is a type of halva sweet. It sometimes has mashed or sliced pistachio pieces sprinkled inside or on top. In many parts of the Middle East, it is spread on bread and eaten as a quick snack or breakfast. Alternatively, bread can be dipped into tahini sweetened by a syrup such as grape syrup, carob syrup, or date syrup; the sweetener may vary by region. For sweets Tahini is also used in sweet dishes such as cakes, cookies, halva, and ice cream. By region Armenia In Armenia, tahini can be used as a sauce to put on lahmajoun. China , also called black tahini Egypt In Egypt, tehina (), is a fundamental component of the country's cuisine, serving as an ingredient, a condiment, and a dipping sauce. Derived from toasted, hulled sesame seeds ground into a creamy paste, tehina boasts a rich, nutty flavor with a slightly bitter undertone. In Egyptian culinary traditions, tehina is often made by blending it with lemon juice, garlic, and water, resulting in a smooth, ivory-colored condiment. This sauce is commonly seasoned with salt and cumin to enhance its flavor. The consistency can be adjusted by varying the amount of water, making it suitable as a dip, dressing, or accompaniment to various dishes. Tehina sauce holds a prominent place in Egyptian cuisine, frequently accompanying dishes such as ta'miya, ful medames and grilled meats like kofta. Its creamy texture and tangy profile complement the robust flavors of most foods, making it a staple on Egyptian dining tables. halva ice cream and tahini cookies. It is also served baked in the oven with kufta made of lamb or beef with spices and herbs, or with a whole fish in the coastal areas and the Sea of Galilee. It is also important to note that the incorporation of dishes such as Falafel and Tahini in Israeli cuisine emerged through the long-standing interactions with Arab-Palestinian culinary practices Levant In the Levant, tahini () is a staple food and is used in various spreads and culinary preparations. It is the main ingredient of the Ṭaraṭor (sauce) which is used with falafel and shawarma. It is also used as a sauce for meat and fish. And its usage demonstrates the transnational movement of food traditions across Arab communities and reflects the shared culinary histories across present-day national borders. It is an ingredient in a seafood dish called ṣiyadiyeh. Palestine In the Gaza Strip, a rust-colored variety known as "red tahina" is served in addition to ordinary tahina. It is achieved by a different and lengthier process of roasting the sesame seeds, and has a more intense taste. Red tahina is used in sumagiyya (lamb with chard and sumac) and salads native to the falaḥeen from the surrounding villages, as well as southern Gaza. In the West Bank city of Nablus, tahina is mixed with qizḥa paste to make "black tahina", used in baking. It is distinct from the "black tahini" made from black sesame seeds. It is also commonly sweetened with grape syrup and eaten with pita bread. Turkey In Turkey, tahini () is mixed with pekmez to make tahin-pekmez, which is often served as a breakfast item or after meals as a sweet dip for breads. == See also ==