Open Sesame: ‘Mayonnaise’ of the Middle East Shines in Western Recipes

Hummus bi Tahini is a favorite Middle Eastern dish now popular in Western countries too

Tahini, a food with the looks and consistency of peanut butter, has been a favourite food in countries bordering the eastern Mediterranean for centuries. The product of hulled and crushed sesame seeds, this delectable, nourishing and wholesome thick paste with a nutty flavour is the mayonnaise of the Middle East. Highly valued as a condiment in these venerable lands, it has many culinary benefits and a good number of health attributes for the people of the Levant — a near perfect food.

Tahini, also spelled tahina, taheeni, taheneh or tahineh, comes from the Arabic word tahana — to grind, and is made from a nutritious seed containing many of the food values needed by the body. It has no cholesterol, is relatively sodium free, and is made up from about 50% fat, 20% protein, 16% carbohydrates, 5% fibre. It also has an appreciable amount of calcium, iron, potassium, phosphorus, and vitamin C and E. In the Middle East it has long been believed that, when combined with legumes, tahini becomes the ultimate human food.

In the past, this sesame seed product, besides being employed as a tasty food enhancer in the kitchen, was eaten to restore vitality and sex appeal, and as a bowel stimulant. Today modern science has established that these ancient attributes have some merit. It has been found that sesame seeds contain anti-aging qualities helpful in the improvement of skin capillaries and the smooth movement of food through the body.

A versatile ingredient in all types of cooking, tahini is utilized in a variety of everyday dishes. However it is chiefly used as a basic component in many sauces and dips, and as a healthy substitute for butter on bread.

A popular sauce is made from tahini, lemon juice, garlic, salt and, at times, other seasonings. This tangy mixture can be served by itself as an appetizer along with crackers and crudités; combined with avocados, chickpeas, eggplant, potatoes and a number of other vegetables to create vegetarian delights; served with fish or barbecued chicken; or employed as a dressing in falafel sandwiches and salads. It is also excellent for seasoning soups and stews, and as an ingredient in candies or baking products. A mix of an equal amount of tahini paste and honey makes a tasty syrup — great with pancakes or as a morning dip for bread.

Tahini is produced by a number of countries, but in the main it is imported from the Middle East, mainly from Lebanon, Syria, the United Arab Emirates, Saudi Arabia, and Turkey. It can be purchased bottled or canned from Mediterranean markets, and is found in most health food shops, specialty and gourmet stores. It will stay fresh for months if refrigerated, but if it stands on the shelf for long periods of time, it separates and must be stirred before use.

In large North American cities, tahini consumption is fast spreading in the health conscious strata of society. A tasty and healthy food par excellence, it is attracting new fans in all parts of the world.[/vc_column_text][/vc_column][/vc_row]