Sesamepastetahini Recipes

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TAHINI (SESAME SEED PASTE)



Tahini (Sesame Seed Paste) image

Tahini is a paste made of ground sesame seeds that is used in many Near Eastern, Middle Eastern, and Far Eastern recipes, including hummus and halva.

Provided by Peggy Trowbridge Filippone

Categories     Side Dish     Appetizer     Lunch     Dessert     Entree     Dinner     Sauces     Condiment     Sauce     Ingredient

Time 10m

Number Of Ingredients 4

2 tablespoons sesame seeds
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 cup tepid water

Steps:

  • Gather the ingredients.
  • Place the sesame seeds in a blender or food processor and grind until smooth.
  • Add the sesame oil and salt. Process until combined.
  • With the motor running, add the tepid water in a very slow, steady stream and blend until smooth.
  • Use in recipes or serve on its own.
  • Enjoy.

Nutrition Facts : Calories 14 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 67 mg, Sugar 0 g, Fat 1 g, ServingSize 1/2 cup paste (2 portions), UnsaturatedFat 0 g

TAHINI



Tahini image

I have always loved making hummus for my family (which usually includes tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini), I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, soy free, dairy free, gluten free, and grain free. Enjoy!

Provided by Karra Showen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 2

1 cup sesame seeds
¼ cup olive oil, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread sesame seeds onto a baking sheet.
  • Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
  • Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 3.4 g, Fat 12.6 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 1.7 mg

NUT AND SESAME SEED STUFFED PANCAKES



Nut and Sesame Seed Stuffed Pancakes image

These soft and chewy pancakes-inspired by atayef and Korean hotteok-are filled with nuts, sesame seeds, tahini, and grape molasses.

Provided by Reem Kassis

Yield Makes 12 pancakes

Number Of Ingredients 16

2 cups (10 oz. or 300g) all-purpose flour
½ cup (2 oz. or 60g) sweet rice flour
2 tsp. instant yeast
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. vegetable oil
1 cup (8 fl. oz. or 250ml) whole milk or non-dairy milk, warmed
1 cup (3 oz. or 100 g) mixed nuts (any combination of pine nuts, slivered almonds, pistachios, walnuts, pecans, or peanuts), lightly toasted
2 Tbsp. unhulled sesame seeds, lightly toasted
¼ cup (1 oz. or 50 g) granulated sugar
1 Tbsp. tahini
1 Tbsp. date molasses, grape molasses, maple syrup, or honey
1 tsp. rose water
¼ tsp. ground cinnamon
Pinch of salt
Vegetable oil, for shaping and frying

Steps:

  • Make the dough: In a large bowl, combine both flours, the yeast, sugar, salt, oil, warm milk, and ¼ cup (2 fl oz. or 60 ml) water. Knead or mix with a spatula until everything comes together in a sticky dough. Cover and set aside to rise until doubled in size, 1-2 hours.
  • Meanwhile, make the filling: In a food processor, combine the nuts and sesame seeds and pulse until coarsely chopped. Transfer to a small bowl, add the granulated sugar, brown sugar, tahini, date molasses, rose water, cinnamon, and salt and mix until everything comes together in a coarse paste.
  • Oil your hands and divide the dough into 12 equal portions (about the size of golf balls) and place on an oiled tray. One at a time, flatten each ball until it's slightly larger than your palm and spoon a generous tablespoon of the filling into the center. Bring the edges together to seal each parcel into a ball.
  • Pour a very thin layer of vegetable oil into a large frying pan and place over medium heat. When hot, place one ball and flatten it to a wide disc with an oiled spatula. Repeat until the pan is full. Cook until the bottom is golden brown, about 1 minute, then flip and continue to cook until the other side is a golden brown as well. Remove from the heat and serve while still warm.

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