Suppression

Tahini

Category: Food

Type

Voluntary

Introduction and description

Tahini is a paste made from ground, hulled sesame seeds used in North African, Greek, Turkish, and Middle Eastern cuisine.

It is an excellent source of copper, manganese and the amino acid methionine as well as a source of the healthy fatty acids omega-3 and omega-6.

Tahini in a jar with natural oil separation visible at the top

 

Tahini's relatively high levels of calcium and protein make it a useful addition to diets in which calcium is lacking due to allergic reaction.  Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of saturated fats

Method

Diluted with lemon juice and water to which a little crushed garlic has been added, it makes a delicious sauce for meat balls, grilled meats, grilled auberbine and an accompaniment to wholegrain rice steamed in water and butter with an egg yolk and sumac.

 

Advantages

Delicious

Nutritious

Inexpensive

Disadvantages

Be careful of the source, some jars have contained salmonella and have possibly resulted in cases of allergic reaction as a result

 

Related observations