 Tahini next to lemon and whole garlic | |
| Alternative names | Tahinia, tahin, tahina, tahine, etc.[1][2] |
|---|---|
| Type | Spread ordip, ingredient or filling in other dishes |
| Region or state | West Asia,Eastern Mediterranean,South Caucasus, parts ofNorth Africa |
| Main ingredients | Sesame seeds |
Tahini (/təˈhiːni,tɑː-/;Arabic:طحينة,romanized: ṭaḥīna, or, in Iraq,راشي,rāshī) is aMiddle Easterncondiment (aseed butter) made from groundsesame seeds.[3] The most common variety comes fromhulled seeds, but unhulled ones can also be used;[4] the latter variety is slightly bitter, but more nutritious.[4] The seeds are more commonly roasted than raw. Tahini can be served by itself (as adip), made into asalad dressing, or used as a major ingredient inhummus,baba ghanoush, orhalva.
Tahini is used in the cuisines of theMiddle East andEastern Mediterranean, theSouth Caucasus, theBalkans,South Asia,Central Asia, and amongstAshkenazi Jews, as well as parts ofRussia andNorth Africa. Sesame paste, used in some East Asian cuisines, may differ only slightly from tahini.
Tahini is ofSemitic origin and comes from a colloquialLevantine Arabic pronunciation ofṭaḥīna (طحينة),[5][6] or more accuratelyṭaḥīniyya (طحينية), whence also English "tahina" and Hebrewṭḥinaטחינה. It is derived from theClassical Arabicrootط ح نṬ-Ḥ-N, which as a verbطحنṭaḥana means "to grind",[7][8] and also produces the wordطحينṭaḥīn, "flour" in somedialects. The word tahini had appeared in English by the late 1930s.[9][10]
The oldest mention of sesame is in acuneiform document written 4,000 years ago that describes the custom of serving the gods sesame wine. HistorianHerodotus writes about the cultivation of sesame 3,500 years ago in the region of theTigris andEuphrates inMesopotamia (modern day Iraq). It was mainly used as a source ofoil.[11]
In the 10th-Century Arabic cookbookKitab al-Tabikh, a recipe for ground sesame is mentioned, recipes call for its use as condiment or to be eaten with bread.[12]
Tahini is mentioned as an ingredient ofhummus kasa, a recipe transcribed in an anonymous 13th-century Arabic cookbook,Kitab Wasf al-Atima al-Mutada.[13]
In his 14th-century workKaftor va-Perach (Hebrew: כפתור ופרח),Ishtori Haparchi wrote that the inhabitants of the Middle East in his time consumed tahini, made by grinding sesame seeds and mixing them withdate honey.[14]
Sesame paste is an ingredient in someChinese andJapanese dishes;Sichuan cuisine uses it in some recipes fordandan noodles. Sesame paste is also used inIndian cuisine.[15]
InNorth America, sesame tahini, along with other rawnut butters, was available by 1940 inhealth food stores.[9]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 2,477 kJ (592 kcal) | ||||||||||||||||||||||||||||||||||||||||||||
21.50 g | |||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 0.49g | ||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 4.7 g | ||||||||||||||||||||||||||||||||||||||||||||
53.01 g | |||||||||||||||||||||||||||||||||||||||||||||
| Saturated | 7.423 g | ||||||||||||||||||||||||||||||||||||||||||||
| Monounsaturated | 20.016 g | ||||||||||||||||||||||||||||||||||||||||||||
| Polyunsaturated | 23.232 g | ||||||||||||||||||||||||||||||||||||||||||||
17.40 g | |||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||
| Water | 3.00 g | ||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[16] except for potassium, which is estimated based on expert recommendation from theNational Academies.[17] | |||||||||||||||||||||||||||||||||||||||||||||
Tahini is made from sesame seeds that are soaked in water and then crushed to separate thebran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.[18] It can also be prepared with untoasted seeds and called "raw tahini".[19]
Because of tahini's high oil content, some manufacturers recommend refrigeration to prevent spoilage. Others do not recommend refrigeration, as it makes the product more viscous and more difficult to serve.[20]
The color of the produced tahini is affected by the kind of sesame used, untoasted sesame produces a bright-colored tahini; toasted or unshelled sesame produces tahini have a darker color,[21]black sesame produces a tahini with a deep black color (dubbed "black tahini").[22][23]
Tahini is 53%fat, 22%carbohydrates, 17%protein, and 3% water. In a reference amount of 100 g (3.5 oz), it supplies 592calories, and is a rich source ofthiamine (133% of theDaily Value, DV), severaldietary minerals (25-63% DV),niacin, andfolate (25-35% DV, table). Tahini is a moderate source (10-19% DV) ofcalcium andpotassium.
Tahini-based sauces are common in Middle Eastern restaurants as a side dish or as a garnish, usually includinglemon juice, salt, andgarlic, and thinned with water. Hummus is made of cooked, mashedchickpeas typically blended with tahini, lemon juice and salt. Tahini sauce is also a popular topping for meat and vegetables inMiddle Eastern cuisine. A sweet spread,ḥalawa ṭaḥīniyya (حلاوة طحينية "sweet tahini"), is a type of halva sweet. It sometimes has mashed or slicedpistachio pieces sprinkled inside or on top.
In many parts of the Middle East, it is spread on bread and eaten as a quick snack or breakfast. Alternatively, bread can be dipped into tahini sweetened by a syrup such asgrape syrup,carob syrup, ordate syrup; the sweetener may vary by region.[24]
Tahini is also used insweet dishes such ascakes,cookies,halva, andice cream.[4][25][26][27][28]
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InArmenia, tahini can be used as a sauce to put onlahmajoun.
InChinese cuisine, sesame paste (Chinese:芝麻醬 zhīmájiàng) is used as a condiment in many dishes. Chinese sesame paste differs from the Middle Eastern tahini in that the sesame is roasted; the paste is much darker, and has far less astringency. Often, white sesame paste is used in salty dishes, while black sesame paste is used in desserts (not to be confused withblack sesame soup, which is made in a different manner from sesame paste). Sesame paste is a primary condiment in thehot dry noodles ofHubei cuisine and ma jiang mian (sesame paste noodles) ofNortheastern Chinese cuisine andTaiwanese cuisine. Sesame paste is also used as a bread ormantouspread, and may be paired with or baked intobing (Chinese flatbread). Sesame paste is used as a seasoning, condiment and dip in cold dishes (such asliangfen) andhot pot.
InCyprus, tahini, locally pronounced astashi, is used as a dip for bread and sometimes inpittasouvlaki rather thantzatziki, which is customary in Greece; it is also used to make "tahinopitta" (tahini pie).[30]
InEgypt, tehina (Egyptian Arabic:طحينة), is a fundamental component of the country'scuisine, serving as an ingredient, a condiment, and a dipping sauce. Derived from toasted, hulled sesame seeds ground into a creamy paste, tehina boasts a rich, nutty flavor with a slightly bitter undertone.[31]
In Egyptian culinary traditions, tehina is often made by blending it with lemon juice, garlic, and water, resulting in a smooth, ivory-colored condiment. This sauce is commonly seasoned with salt and cumin to enhance its flavor.[32] The consistency can be adjusted by varying the amount of water, making it suitable as a dip, dressing, or accompaniment to various dishes.[33]
Tehina sauce holds a prominent place inEgyptian cuisine, frequently accompanying dishes such asta'miya,ful medames and grilled meats likekofta. Its creamy texture and tangy profile complement the robust flavors of most foods, making it a staple on Egyptian dining tables.[31]
InGreece, tahini (Greek:ταχίνι) is used as a spread on bread either alone or topped with honey or jam. Jars of tahini ready-mixed with honey or cocoa are available in the breakfast food aisles of Greek supermarkets.
InIran, tahini is calledardeh (ارده) inPersian. It is used to makehalvardeh (حلوا ارده), a kind ofhalva made of tahini,sugar,egg whites, and other ingredients. It is also eaten during breakfast, usually with an accompanying sweet substance, such asgrape syrup,date syrup,honey, orjam. Ardeh and halvardeh are among the souvenirs of the Iranian cities ofYazd andArdakan.
InIraq, tahini is known asrashi (راشي), and is mixed withdate syrup (rub) to make a sweet dessert usually eaten with bread.
InIsrael, tahini (Hebrew:טחינהṭḥina) is a staple foodstuff. It is served as a dip with flat bread orpita, a topping for many foods such asfalafel,sabich,Jerusalem mixed grill andshawarma, and as an ingredient in various spreads. It is also used as a sauce for meat and fish, and in sweet desserts like halva,[34]halva ice cream andtahini cookies. It is also served baked in the oven withkufta made of lamb or beef with spices and herbs, or with a whole fish in the coastal areas and theSea of Galilee.
In theLevant, tahini (Levantine Arabic:ṭḥine) is a staple food and is used in various spreads and culinary preparations. It is the main ingredient of theṬaraṭor (sauce) which is used with falafel and shawarma. It is also used as a sauce for meat and fish. It is an ingredient in a seafood dish calledṣiyadiyeh.
In theGaza Strip, a rust-colored variety known as "red tahina" is served in addition to ordinary tahina. It is achieved by a different and lengthier process of roasting the sesame seeds, and has a more intense taste. Red tahina is used insumagiyya (lamb with chard and sumac) and salads native to thefalaḥeen from the surrounding villages, as well as southern Gaza.[23][35]
In theWest Bank city ofNablus, tahina is mixed withqizḥa paste to make "black tahina", used in baking.[36] It is distinct from the "black tahini" made from black sesame seeds.[29]
It is also commonly sweetened withgrape syrup and eaten withpita bread.[24]
InTurkey, tahini (Turkish:tahin) is mixed withpekmez to maketahin-pekmez, which is often served as abreakfast item or after meals as a sweet dip for breads.
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