There tahina is a sauce made from sesame seeds typical of the Middle East, also known as "Sesame butter".
It is an ingredient that is still little known if not by fans of ethnic and natural cuisine, yet it can be added to many dishes, both sweet and savory, to enrich them with taste.
An ancient ingredient
The name, tahin, tahini or tahina, is of Arabic etymology and of ancient origin as ancient is this recipe that seems to have been one of the first condiments known in the Middle East since sesame has always been grown in those areas.
How is tahina prepared? White sesame seeds come toasted, not too much otherwise they become bitter, ground and mixed with sesame oil or a good one extra virgin olive oil very delicate to reach the consistency of a cream.
This sauce has a not too thick consistency smells of peanuts and has a flavor reminiscent of walnuts, but with a slightly bitter and toasted aftertaste.
How to use tahina
In Middle Eastern cuisine it is used as we said above all as a condiment.
Some examples: it is great on pita bread, vegetables, to accompany falafel, to flavor meat and then in the famous hummus sauces made from chickpeas and aubergine based babaganoush.
But tahina is also excellent for breakfast on toast and with a veil of jam and is an excellent source of good fats as well as a natural energy charge.
Here are some tips to use tahina to enrich your recipes with taste.
Obviously do not use other condiments when there is already tahina otherwise you risk overloading the dishes too much.
Steamed vegetables
on boiled or steamed vegetables tahina is an excellent accompanying sauce because with its slightly toasted taste and its soft consistency, in addition to giving taste it also blends all the ingredients.
He is very comfortable with the remaining vegetables crunchy after cooking like carrots and courgettes, but also with the leafy vegetables. The combination vegetables, legumes and tahina it is the top in terms of nutrition and taste.
Cold salads
How many times have you added a handful of mixed seeds to your salads?
Try replacing them with tahina now.
He is fine with tomatoes, cucumbers, avocado, fennel and all the vegetables that can be eaten raw.
Add protein legumes, cheeses, eggs and white meat.
The sauces
Tahina is the fundamental ingredient for the preparation ofchickpea and babaganoush humus.
In reality, these two recipes can also be prepared without having tahina at home, but try them both ways and you will notice the difference.
You can also put a spoon in the preparation of sweet sauces, like one hazelnut and chocolate or almond cream.
Bruschetta and sandwiches
A veil of tahina on the wholemeal or toasted rye bread it makes everything better, both in the sweet and in the savory version.
In fact, tahina goes well with the jams and the fruit in general, especially the dry one, but also with the grilled vegetables, spicy meat and classic chickpea balls, the famous ones felafel.
The sweets
As already mentioned, tahina can be used in many sweet recipes, especially together with the dried fruit.
An idea: blend about 6 soft dates with two tablespoons of coconut flour and a handful of almonds. Knead this mixture by flattening a piece at a time on the palm of your hand. Put a little tahina in the middle and close by creating balls. You will get healthy and very tasty bon bones perfect as a snack.
But tahina can also be added to a dough classic baked cake to make it softer.
Try your favorite donut!
Take a look at the gallery to discover other ideas for enjoying tahina
This recipe has already been read 241 times!