Tahini: Difference between revisions
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[[Image:Tahini.jpg|right|thumb|250px|Tahini dip]] |
[[Image:Tahini.jpg|right|thumb|250px|Tahini dip]] |
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'''Tahini''' (also '''tehina''') ({{lang-ar|طحينه}}), is a paste of ground [[sesame]] seeds used in [[North Africa]]n, [[Greeks|Greek]], [[Turkish Cuisine|Turkish]] and [[Middle Eastern]] cuisine. It is made of [[husk|hulled]] seeds. [[East Asia]]n tahini is made of unhulled seeds. |
'''Tahini''' (also '''tehina''') ({{lang-ar|طحينه}}), is a paste of ground [[sesame]] seeds used in [[North Africa]]n, [[Greeks|Greek]], [[Turkish Cuisine|Turkish]] and [[Middle Eastern]] cuisine. It is made of [[husk|hulled]] seeds. [[East Asia]]n tahini is made of unhulled seeds. Tahini is a major component of [[hummus]] and [[halva]]. |
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Tahini is a major component of [[hummus]] and [[halva]]. |
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==Etymology== |
==Etymology== |
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Tahini is a [[loanword]] from [[Arabic language|Arabic]] طحينة {{IPA-ar|tˤaħiːna|}}, or more accurately ''ṭaḥīnīa'' طحينية, is derived from the [[triliteral|root]] طحن ṭ-ḥ-n which as a verb means "to grind",<ref>{{cite|title = The Middle Eastern Kitchen: A Book of Essential Ingredients with Over 150 Authentic Recipes, p.146 | author=Ghillie Basan, Jonathan Basan|publisher=Hippocrene Books|date=2006}}</ref> the same root as طحين {{IPA-ar|tˤaħiːn|}}, flour. |
Tahini is a [[loanword]] from [[Arabic language|Arabic]] طحينة {{IPA-ar|tˤaħiːna|}}, or more accurately ''ṭaḥīnīa'' طحينية, is derived from the [[triliteral|root]] طحن ṭ-ḥ-n which as a verb means "to grind",<ref>{{cite|title = The Middle Eastern Kitchen: A Book of Essential Ingredients with Over 150 Authentic Recipes, p.146 | author=Ghillie Basan, Jonathan Basan|publisher=Hippocrene Books|date=2006}}</ref> the same root as طحين {{IPA-ar|tˤaħiːn|}}, flour. |
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Tahini is mentioned as an ingredient of ''hummus kasa'', a recipe transcribed in an anonymous 13th century Arabic cookbook, ''Kitab Wasf al-Atima al-Mutada''.<ref name=Fordham>{{Cite web|title=Middle Eats: What are Lebanon’s chances of legally laying claim to hummus?|author=Alice Fordham|publisher=NOW Lebanon|date=October 10, 2008|url=http://www.nowlebanon.com/NewsArticleDetails.aspx?ID=62188|accessdate=2008-11-25}}</ref> Sesame paste is an ingredient in some [[Chinese cuisine|Chinese]], [[Korean cuisine|Korean]], and [[Japanese cuisine|Japanese]] dishes; it is used in some versions of the [[Szechuan cuisine|Szechuan dish]] [[Dan dan noodles]]. Sesame paste is also used in [[Indian cuisine]].<ref>Sanjeev Kapoor, ''Khazana of Indian Vegetarian Recipes'', p. 94</ref>In the United States, sesame tahini, along with other raw [[nut butter]]s, was available by 1940 in [[health food store]]s.<ref name='mariposa'>Mariposa, ''Hollywood Glamour Cook Book'', 1940, p. 101.</ref> |
Tahini is mentioned as an ingredient of ''hummus kasa'', a recipe transcribed in an anonymous 13th century Arabic cookbook, ''Kitab Wasf al-Atima al-Mutada''.<ref name=Fordham>{{Cite web|title=Middle Eats: What are Lebanon’s chances of legally laying claim to hummus?|author=Alice Fordham|publisher=NOW Lebanon|date=October 10, 2008|url=http://www.nowlebanon.com/NewsArticleDetails.aspx?ID=62188|accessdate=2008-11-25}}</ref> Sesame paste is an ingredient in some [[Chinese cuisine|Chinese]], [[Korean cuisine|Korean]], and [[Japanese cuisine|Japanese]] dishes; it is used in some versions of the [[Szechuan cuisine|Szechuan dish]] [[Dan dan noodles]]. Sesame paste is also used in [[Indian cuisine]].<ref>Sanjeev Kapoor, ''Khazana of Indian Vegetarian Recipes'', p. 94</ref>In the United States, sesame tahini, along with other raw [[nut butter]]s, was available by 1940 in [[health food store]]s.<ref name='mariposa'>Mariposa, ''Hollywood Glamour Cook Book'', 1940, p. 101.</ref> |
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==Preparation== |
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Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran 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.<ref>[http://www.ochef.com/235.htm Ochef:What is tahini]</ref> |
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==Culinary uses== |
==Culinary uses== |
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[[File:Hummus&ful.jpg|thumb|250px|Hummus and ful topped with tahini]] |
[[File:Hummus&ful.jpg|thumb|250px|Hummus and ful topped with tahini]] |
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Revision as of 05:34, 13 May 2012
Tahini (also tehina) (Template:Lang-ar), is a paste of ground sesame seeds used in North African, Greek, Turkish and Middle Eastern cuisine. It is made of hulled seeds. East Asian tahini is made of unhulled seeds. Tahini is a major component of hummus and halva.
Etymology
Tahini is a loanword from Arabic طحينة [tˤaħiːna], or more accurately ṭaḥīnīa طحينية, is derived from the root طحن ṭ-ḥ-n which as a verb means "to grind",[1] the same root as طحين [tˤaħiːn], flour.
The standard Arabic spelling طحينة ends in an ah sound (ة) and is pronounced with an a,ah, or uh sound in most Arabic dialects. In Syrian and Lebanese dialects, however, this sound is generally pronounced eh. Since most 19th and early 20th century Middle Eastern immigrants to English-speaking countries were Christians from Syria and Lebanon, this may be the origin of the English usage of the final i.
The word "tahini" appears in English by the late 1930s.[2][3]
Recent health food books refer to sesame paste as sesame butter.[4]
History
Tahini is mentioned as an ingredient of hummus kasa, a recipe transcribed in an anonymous 13th century Arabic cookbook, Kitab Wasf al-Atima al-Mutada.[5] Sesame paste is an ingredient in some Chinese, Korean, and Japanese dishes; it is used in some versions of the Szechuan dish Dan dan noodles. Sesame paste is also used in Indian cuisine.[6]In the United States, sesame tahini, along with other raw nut butters, was available by 1940 in health food stores.[2]
Preparation
Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran 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.[7]
Culinary uses
Tahini-based sauces are common in Middle Eastern restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine.
In Turkey, tahini (tahin in Turkish) is mixed with pekmez to form a dish called tahin-pekmez. Due to its high-caloric nature, it is served as a breakfast item or after meals as a dessert to dip pieces of bread in, especially during the wintertime. In Iraq and some Persian Gulf countries, tahini is mixed with date syrup (rub) to make a sweet dessert usually eaten with bread. In Cyprus, tahini is used as dipping for bread and in pitta souvlaki rather than tzatziki, which is customary in Greece. In Greece, tahini 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. In Israel, tahini (t'hina in Hebrew) is a staple foodstuff. It is served as a dip with pita, a topping for falafel and shwarma, and as an ingredient in various spreads. It is also used as a cooking sauce for meat and fish [8] and in sweet desserts like halva parfait. [9]In the Gaza Strip, a rust color 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 in sumagiyya (lamb with chard and sumac) and salads native to the falaheen from the surrounding villages, as well as southern Gaza. Ful Iskandrani (Alexandrian ful) is a popular preparation of ful with hot peppers and tahini.[citation needed]
Nutritional information
| Tahini Nutrition Facts |
|---|
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 2,489 kJ (595 kcal) | ||||||||||||||||||||||||||||||||||||||||||||
21.19 g | |||||||||||||||||||||||||||||||||||||||||||||
53.76 g | |||||||||||||||||||||||||||||||||||||||||||||
17.00 g | |||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||
| Water | 3.05 g | ||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[10] except for potassium, which is estimated based on expert recommendation from the National Academies.[11] | |||||||||||||||||||||||||||||||||||||||||||||
Tahini is an excellent source of copper, manganese and the amino acid methionine[12]Tahini is a source of the healthy fatty acids omega-3 and omega-6.[13]
Tahini made from raw sesame seeds is lower in fat than tahini made from roasted seeds[14][15]
Tahini's relatively high levels of calcium and protein make tahini a useful addition to vegetarian and vegan diets, as well as to raw food diets when eaten in its unroasted form. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats[16].
References
- ^ Ghillie Basan, Jonathan Basan (2006), The Middle Eastern Kitchen: A Book of Essential Ingredients with Over 150 Authentic Recipes, p.146, Hippocrene Books
- ^ a b Mariposa, Hollywood Glamour Cook Book, 1940, p. 101.
- ^ Treasury decisions under customs and other laws, 1938, p. 1080 snippet
- ^ J. Bowden, Ph.D., The 150 Healthiest Foods on Earth, p.159
- ^ Alice Fordham (October 10, 2008). "Middle Eats: What are Lebanon's chances of legally laying claim to hummus?". NOW Lebanon. Retrieved 2008-11-25.
- ^ Sanjeev Kapoor, Khazana of Indian Vegetarian Recipes, p. 94
- ^ Ochef:What is tahini
- ^ Claudia, Roden, The Book of Jewish Food: An Odyssey from Samarkand to New York, New York, Knopf (1997) ISBN 0-394-53258-9
- ^ Rogov, Daniel, Halvah Parfait
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ "Tahini".
- ^ The health benefits of tahini
- ^ "Nutrient data for 12198, Seeds, sesame butter, tahini, from raw and stone ground kernels".
- ^ "Nutrient data for 12166, Seeds, sesame butter, tahini, from roasted and toasted kernels".
- ^ "Nutrient data for 16167, USDA Commodity, Peanut Butter, smooth".
Bibliography
- Basan, Ghillie; Basan, Jonathan (2006). The Middle Eastern Kitchen: A Book of Essential Ingredients with Over 150 Authentic Recipes. Hippocrene Books. ISBN 0-7818-1190-2, 9780781811903.
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