How to pronounce “tahin” in English

- Tahini has the rich flavor of the sesame.

- Tahini has a nutty flavor and a peanut butter-like texture.

- Tahini time. - Tahini is versatile, and can even be eaten as a confection.

Tahini, of course, but it has to be a good tahini.

So tahini, this is what a jar of tahini looks like.

Most tahini is made in either Palestine or Israel by Arab and Palestinian manufacturers,

Good tahini is-- well, I always get into trouble because there's a bit of a chauvinism about my appreciation of tahini

Greek tahini is not good.

We'll take the tahini with us for the dinner.

- Chef Kamel's tahini makes it into several of the dishes-- - The baba ganoush?

--the shelf life of tahini-- Yes.

The prepared plain tahina will last for about five days in the fridge.

And the thing about tahini is it's mostly fat.

a really good tahini.

with sesame and tahini, or something like that, that actually makes you maybe want to have it.

are lamb patties with tahini dressed-, tahini sauce. It's based on an Arabic dish called "simia." In Arabic cuisine, tahini is often used for cooking and for baking. It doesn't

eggplant with tahini. Or, if you are a trendy Israeli chef, you will do something like that.

organic raw tahini this uh tahini that I have here is my favorite brand it's

with another tahini that I had purchased at the store it was also a raw organic tahini and I tasted it before I put it

You don't even have to prep tahini sauce.

- Halva is made from the tahini.

It's got the fancy tahini in it.

And when you work with tahina, you want to hear it like shaking around.

That's kind of like tahina 1.0.

So when I first started buying tahina there, I didn't really think about what was stamped on the top.

And he said always buy the tahina that has the latest date on it because then you know that it was ground and packaged more recently.

And the more recent the tahina was packaged, the less of a chance of it separating in that way that tahini does.

Israelis consume like gallons and gallons of tahina every year also because it's in hummus, which is another staple ingredient in Israel.

I'm going to start making some tahini sauce, which is a very basic item that everyone has either in their house, or eats at restaurants.

If you find that your tahina has separated, you can take the sludgy bottom and the liquid top and put it in the food processor and reincorporate it all.

I'm going to add some more tahina here because I'm doing a double batch.

So do people grind their own tahini?

Ice water really helps the tahina build structure and get fluffy and light.

And we're trying to aerate the tahina so that it doesn't sort of like spread out on the plate sadly.

So now this is what's called tahina sauce.

And after you work with tahina like this, because you're processing it more than you ordinarily would, you can just pop it in the fridge for like half an hour,

If you're not ready to make tahina, you can literally take this and throw it into the freezer in like a little Ziploc bag and then just

So I have this beautiful tahina here with my black flecks, feeling very proud of myself.

If you've ever had tahini halva, it's very similar in texture to that.

It's really mostly about the tahini.

So that's a good tahini.

So we've all seen tahini, and it's kind of peanut-butter looking.

And you dip it in the black tahini afterwards.

It could be whatever it is-- tahini or whatever it is.

I have an orange juice tahini truffle in this book that is so good.

else do we have with tahini? Ok, sorry, the one you saw before, I want to go back to that.

know that halva is sweetened tahini. It's the same thing, but with added sugar or honey.

it uh one is Sesame tahini tahini is a sesame butter that you can buy and I

we're going to have both tahini and sprouted sesame seeds in here we're also going to be using as I said zucchini and