Tahin Pekmez Recipes

EASY HOMEMADE TAHINI PASTE RECIPE

Easy Homemade Tahini Paste Recipe image

This Easy Homemade Tahini Paste (Tahina) is made using just 2 ingredients. It is much more economical and way better than the store-bought one. Make a big batch and refrigerate it for up to a month or freeze for 3-4 months.

Provided by Neha Mathur

Time 15m

Number Of Ingredients 2

Ingredients

1 cup white sesame seeds (hulled)
1/4 cup extra virgin olive oil (plus some more if required, I had to add 2 tbsp extra)

Steps:

Add sesame seeds to a wide dry pan and toast them on medium-low heat until they are slightly browned, fragrant and crisp (3-5 minutes). Stir continuously while toasting.
Do not over-toast the seeds otherwise, the tahini will become darker in color.
Tip - It is important to toast the seeds on low heat to ensure they are toasted from inside ensuring maximum flavor.
Transfer the toasted seeds to a baking sheet or large plate and cool completely.
Add the toasted sesame seeds to the bowl of a small food processor and process to make a crumbly paste (40-60 seconds).
Add oil and process for 2 to 3 minutes, stopping to scrape the bottom and sides of the food processor a few times.
Check the tahini's consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute or add a few additional tablespoons of oil.
Store the tahini in a clean and dry glass jar for up to a month in the refrigerator.

Nutrition Facts : Calories 89 kcal, Carbohydrate 2 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

TAHIN PEKMEZ

Tahin Pekmez image

A traditional Turkish spread/dip. This has been referrred to as the 'peanut butter and jelly sandwich of Turkey'. I don't know how valid that statement is, but a PB&J sandwich-even if it's a Turkish version sounds good to me! Depending on the recipe source, sometimes the ratio of grape molasses to tahini is 1:1. Experiment.

Provided by COOKGIRl

Categories Turkish

Time 2m

Yield 3/4 cup

Number Of Ingredients 2

Ingredients

1/2 cup grape molasses
1/4 cup tahini (homemade is best!)

Steps:

In a bowl combine the ingredients. Some recipes online indicate to mix well while others stir the ingredients together in a "swirly" manner (think of a marbled cake). I'll let you decide that.
Serve at room temperature.
Use as a spread/dip with Turkish or Arabic bread, French bread, etc.

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Start by roasting the sesame seeds in a pan or in the oven at 350 F (180°C) for about 5 minutes, stirring regularly.
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Toast the sesame seeds in the oven or on the stove until they are lightly golden brown. It is better to toast in 2 batches to toast them evenly. Stove Method: Toast the sesame seeds in a large pan over medium-low heat. Stir in 20-30 second intervals to avoid burning. When they give off their aroma and change color, start to stir often. When they will be lightly golden brown in almost 3-4 minutes, remove from the heat and place them into the food processor (or into the blender-if you have a high power blender).Oven Method: Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper and place the sesame seeds. As they give off their aroma in almost 3 minutes, open the oven door and stir with a spoon to toast them evenly. Repeat this stirring 3 more times. When they become lightly golden brown, remove from the oven and place into the food processor (or into a blender-if you have a high power blender).
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Main ingredients Sesame seeds
Type Spread or dip, ingredient or filling in other dishes
Region or state Eastern Mediterranean, West Asia, …
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