Tahini, or as it is also called tkhina, is traditional in Middle East sesame paste, which is consumed as in the form of spread, as well as in many dishes and sauces. She happens to be integral ingredient of hummus, falafel, babaganush and just a useful product worth taking note if you stick to proper nutrition. Sesame paste is being prepared very simple. You will need only high-quality sesame seeds, raw or fried. From fried seeds, the taste of tahini will turn out more saturated. Since sesame itself is rich in oils, just crush it in a blender or using a kitchen combine and use as intended. But if you need more soft and homogeneous paste, add a little while grinding amount of vegetable oil. Share with friends: 
Time: 15 minutes The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. sesame seeds
- 2 tbsp. l or more olive oil (refined and unrefined), neutral oil, e.g. from grape seeds and / or a small amount of sesame oil
- Salt (optional)
Recipes with Related Ingredients: Sesame
Recipe preparation:
- Fry raw sesame seeds as desired: toasted sesame will give the paste a nutty flavor. Heat dry on the stove in a frying pan and over moderate heat, often stirring with a wooden spoon, toast sesame seeds. Fry for about 5 minutes until it goes aroma, and the seeds do not darken slightly (not to brown). Then sprinkle them on a tray or on a large dish and completely cool.
- Seeds can also be dried in the oven: Preheat the oven to 175 ° C. Spread the sesame seeds evenly on a baking sheet with bumps and dry for 5 minutes, mixing 1 – 2 times, until the aroma will not go, and the seeds will not darken slightly (they should not become brown). Then sprinkle them on a tray or on a large dish and cool completely.
- Grind sesame seeds: pour sesame seeds into a bowl food processor: Sprinkle sesame seeds into the bowl of the kitchen combine with an installed S-shaped knife. (You also can use a mortar and pestle or blender, however the result will depend on the type of blender). Grind the seeds for 2 – 3 minutes before receiving loose paste.
- Add oil: in a bowl of the combine add 2 tbsp. l oils. Stir everything again for 1 to 2 minutes, scraping the pasta with walls, until a thick homogeneous mass is formed. Add more oils (optional): to make tahini more liquid, add more oil for 1 – 2 tbsp. l one time before receiving desired consistency. Add salt (optional): salt to taste and mix. Transfer the paste to a jar or other sealed container. Store in the refrigerator for a month or more. If the paste begins to peel, mix it.
