"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Thursday, 1 August 2013

Tahini (Sesame seed paste)

Tahini is sesame seed paste which can be bought either at a store that sells Middle eastern ingredients or can be made at home. I chose the latter as at G'Gina's Kitchenette ingredients are mostly made from scratch or with healthier options included as much as possible.

This is a very simple recipe and requires very few ingredients as well. Tahini can be used as is or can be added to Hummus (Chickpeas dip) or Baba Ghanoush(eggplant based Middle eastern dish).

You need:
  • 4 cups of sesame seeds
  • 11/4 cup of sesame oil

The Make
Yield 3-4 cups | Preparation Time: 5 minutes | Cooking Time: 5 minutes

1. Preheat a skillet. 
2. Lower the heat to medium-low and toast the seeds, tossing around frequently to avoid uneven browning or even burning. Remember to leave the sesame seeds, lightly browned only. If it ends up getting burnt please throw away the burnt seeds and restart.
3. Set the seeds aside and allow to cool to room temperature. It may take up to 10 minutes.
4. Add the sesame seeds to a grinder or a food processor and grind for about 2-3 beats on high.
5. Next add the oil in parts and blend for a minute and up to 2 minutes, checking for consistency. The Tahini should have a slightly runny texture. Add oil as required to reach required consistency.
6. Store the Tahini in the refrigerator in an airtight container. It can be used up to 3 months.

Tahini can be drizzle on warm pita bread or even toast. Bon Appetit.

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