Monday, December 19, 2016

Tahini sauce

In Cyprus this sauce is known as tahinosalata. In the United States, initially tahini was generally limited to a various Middle Eastern and health food stores.

The word tahini first appeared in English toward the end of the nineteenth century, but the actual product did not become commonplace in America until the late 1960s, when Middle Eastern dishes began gaining popularity.

Tahini, also known as tahena, is a paste made from toasted sesame seeds, olive oil and lemon juice. It is often flavored with salt, pepper and cumin. Toasting sesame seeds yields a more oily mixture and adds a stronger flavor.

One of the common uses of tahini is in a raw sauce typically made with lemon juice, water, garlic, and sometimes chopped parsley.

Tahini serves as a key component of Middle Eastern cooking – it appears in hummus; eggplant dishes, such as baba ghanouj; and confections, notably halva.

It is also used as a dipping sauce for falapel. No falapel sandwich is complete without a generous helping of tahini smeared on pita bread. It has a nutty flavor that acts as a perfect vehicle for both sweet and savory applications.

Like sesame seed, tahini is a vegetarian source of iron. One tablespoon (15 g) provides 91 calories; protein, 2.7 g; carbohydrate, 2.7 g; fiber, 2.2 g; fat, 8.5 g; iron, 0.95 mg; thiamin, 0.24 mg; riboflavin, 0.02 mg; niacin, 0.85 mg.
Tahini sauce
Related Posts Plugin for WordPress, Blogger...

Popular Posts

Articles from other blogs

  • The major drug products currently used in beef production include steroid growth hormones and ionospheres. Hormones are approved for use at very low concen...
  • Sugar cane is a hardy crop that is cultivated in tropical and sub-tropical regions for its sucrose content and by products such as molasses and bagasse. Su...
  • Whole-wheat bread contains the whole grain, including the fiber rich bran and germ. Whole-wheat breads are part of a genre known as whole grain breads beca...

FoodNavigator RSS

Food Packaging Technology