Tahini is a loanword from modern Greektachíni, which is from the colloquial Levantine pronunciation of Arabic ṭaḥīna, or more accurately ṭaḥīniyya, whence also English tahina. It is derived from the root ط ح ن Ṭ-Ḥ-N, which as a verb طحن ṭaḥana means "to grind", and also produces the word طحين ṭaḥīn, "flour" in some dialects. The word tahini appeared in English by the late 1930s.
History
The oldest mention of sesame is in a cuneiform document written 4000 years ago that describes the custom of serving the gods sesame wine. The historian Herodotus writes about the cultivation of sesame 3500 years ago in the region of the Tigris and Euphrates in Mesopotamia. It was mainly used as a source of oil. 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. Sesame paste is an ingredient in some Chinese and Japanese dishes; Sichuan cuisine uses it in some recipes for dandan noodles. Sesame paste is also used in Indian cuisine. In the United States, sesame tahini, along with other raw nut butters, was available by 1940 in health food stores.
Preparation and storage
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. It can also be prepared with untoasted seeds and called "raw tahini", which is sometimes sold as an organic food product. 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.
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. Hummus is made of cooked, mashed chickpeas typically blended with tahini, olive oil, lemon juice, salt, and garlic. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine. A sweet spread, halawa taḥīniyya is a type of halva sweet. It sometimes has mashed or sliced pistachio pieces sprinkled inside or on top. It is usually spread on bread and eaten as a quick snack. In Armenia, tahini can be used as a sauce to put on lahmajoun. 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 Cyprus, tahini, locally known as tashi, is used as a dip for bread and in pitta souvlaki rather than tzatziki, which is customary in Greece. Tahini is called ardeh in Persian. In Iran it is used to make halvardeh, a kind of halva made of tahini, sugar, egg whites, and other ingredients. It is also eaten during breakfast, usually with an accompanying sweet substance, usually grape syrup, date syrup, honey, jams, etc. Ardeh and halvardeh are among the souvenirs of the Iranian cities of Yazd and Ardakan. In Turkey, tahini is mixed with pekmez to make tahin-pekmez which is often served as a breakfast item or after meals as a sweet dip for breads. In Iraq, tahini is known as rashi, and is mixed with date syrup to make a sweet dessert usually eaten with bread. In Israel, tahini is a staple foodstuff. It is served as a dip with flat bread or pita, a topping for many foods such as falafel, sabich, Jerusalem mixed grill and shwarma, and as an ingredient in various spreads. It is also used as a sauce for meat and fish, and in sweet desserts like halva, halva parfait, halva ice cream and tahini cookies. It is also served baked in the oven with kufta made of lamb or beef with spices and herbs, or with a whole fish in the coastal areas and the Sea of Galilee. In the Levant, tahini is a staple foodstuff prepared with salt, lemon juice, and optionally mashed garlic. It is served as a dip with pita, or a topping for falafel and shwarma, and as an ingredient in various spreads. It is also used as a sauce for meat and fish. It is a main ingredient in a seafood dish called siyadiyeh. Tahini is used in sweet desserts like halva and halva with pistachios. In the Gaza 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 in sumagiyya and salads native to the falaheen from the surrounding villages, as well as southern Gaza. In the West Bank city ofNablus, tahina is mixed with qizha paste to make "black tahina", used in baking. In East Asia, sesame paste is a major condiment used with dry noodles. Sesame paste can also be eaten as a dessert, known as black sesame soup.
