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Tahini - Wikipedia

Tahini / təˈhiːni, tɑː -/ or tahina /- nə / is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva . Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa..
From: en.m.wikipedia.org

Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa. Sesame paste (though not called tahini) is also used in some East Asian cuisines.Tahini or tahina (Arabic: طحينة) is a Middle Eastern condiment made from toasted ground hulled sesame.[3] It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva.Tahini is of Arabic origin and comes from the colloquial Levantine Arabic pronunciation of ṭaḥīna (طحينة),[4][5] or more accurately ṭaḥīniyya (طحينية), whence also English tahina and Hebrew t'china טחינה. It is derived from the root ط ح ن Ṭ-Ḥ-N, which as a verb طحن ṭaḥana means "to grind",[6][7] and also produces the word طحين ṭaḥīn, "flour" in some dialects. The word tahini appeared in English by the late 1930s.[8][9] Tahini is a loanword from modern Greek tachíni (ταχίνι) which was originally adopted from the Ottoman Turkish "tahin" .[10][1] In Turkish and also in Italian, the original root tahin is still used instead of the globally accepted Greek adjustment to the word.In North America, sesame tahini, along with other raw nut butters, was available by 1940 in health food stores.[8]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.[13]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.[12]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.[11]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.[15]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.[14] It can also be prepared with untoasted seeds and called "raw tahini", which is sometimes sold as an