I hope you enjoyed learning about Tahina. Let me know what foods you want me to cover on the Middle Eastern pantry in the future, and I'll be sure to add them to my list. If you're interested in supporting the channel, then checkout our Patreon www.patreon.com/MiddleEats. See you soon.
Hm, make it yourself? Maybe I should try that. The processing of seeds oils is baffling and can't be healthy. But, could one use olive oil instead or will that dominate the taste too much? I seem to recall that back in the day, there was a different type of oil traditionally used, but with the industrial revolution seed oils became the norm as they are so cheap. Could it have been an animal fat that was used? Have you tried making it with neutral flavored coconut oil? I understand there's no coconuts in the Middle-East, but I am trying to avoid processed seed oils.
I know it's 10 months+ since you posted this, but I wanted you to know that this is the kind of informative and inspiring video that all home cooks love to see. Thank you for opening up the middle eastern diet for us all.
This is probably blasphemous but I quite often substitute homemade tahina for East Asian style sesame paste. Mix tahina with soy sauce, a sweet component (e.g. honey), a bit of black viniger and boom you have a delicious sauce for cold noodles 🍜. Love your content!
I can see this being good! I do the same with the Asian sesame paste, but it can be more bitter as it is roasted quite a lot. I prefer the light Tahina as it is myself!
Hi, I am Mexican living in Egypt for the last 20 years and I congratulate you on this video, very accurate your description of the flavor and the way you prepare it 👍 my personal favorite is "tahina we assal eswed " tahina and molases 😋 Greetings from Egypt
@@nataliajimenez1870 si, ya me acostumbré 🤷♀️ procuro comprar de harina integral. Las rortillas de maiz no me salen 😥 no se si será porque la harina de maíz que consigo aquí no es nixtamalizado, tendrá algo que ver? 🤔 Pero si hago tortillas de harina 😋 👍 Saludos
So much praise for your ability to communicate mate! Such a clear non fluff video, seems like you realy put some effort into making a good script! Production value really good as well! Subbed. Keep it up!
Absolutely love your channel. I lived in the ME for over a decade but never bothered to learn because good Egyptian and Levantine food was easily accessible. Now I get to recreate my fav dishes in my home country. Thank u!
I feel so calm and informed after watching this video. I didn't realise how easy it was to make tahina. I'm so glad videos like this exist on TH-cam. Thank you so much!
You're a lifesaver. I planned to make a bunch of things this weekend that require tahini but didn't realize how little I had left, BUT I definitely have sesame seeds!! Love your channel, it's swiftly become one of my go-tos.
Oh my goodness! This morning I tried your incredibly delicious sweet dip of tahini with molasses! It will now be my go-to topping for fresh fruit and pancakes, and toast! I actually spread it on my baked ripe plantain this morning (instead of traditional honey) and it was fabulous! Thanks for this cool trick ❤️👍
in my youth my cousin and my sister used to have eating contests with cane molasses and tahina (pekmez and tahin in türkisch). molasses and tahina are the ultimate union! thank you for bringing back childhood memories and your appreciation for the good stuff
i found this recipe from one of your other dishes and was startled just how good the sauce was. it's marvelous for sandwiches, and i am looking forward to using it tonight with shawarma.
I've been in love with Middle Eastern & North African cuisines for over a decade. Your content is incredibly insightful and easy to follow. I agree that you need more subscribers. And al least you got one from me! 👍
Your voice is so soothing and the level of detail you give in your recipes makes these videos so high-quality. Loving all of your vegan/vegetarian dishes. I made tahini at home once and it didn’t turn out right but after watching this, I think I’ll finally give homemade tahini another shot. ☺️
@@rico3726 Mine does and it was $7 at goodwill. Older blenders from when they still used steel gears instead of plastic can absolutely make nut butter, so if you can't do it at home with a shiny new one, try it at grandma's house.
you seem so selfless, so focused en your love of food and middle estern culture ; it's inspirationnal really, your content feels very warm and teaches me a lot, thank you so much for doing all this
I wish I had seen this video before I over toasted the sesame seeds. It came out a bit strong. I used it anyway to make hummus. It didn't turn out too bad. Next time I will lightly toast them as you suggested in this video. Happy to see the other sauces based on tahina. I will definitely try them.
Followed you from reddit long back.From that time itself I knew your channel will grow because you are really passionate about what you do and have a clear knowledge about the flavors and textures.God bless you dude and wish you all the success in your journey forward.From an Indian who go crazy over shawarma.
Thank you, glad you're enjoying the channel! It's been a dream doing this, and can't wait to see where it takes us. I really appreciate your support. Hope you enjoyed the shawarma recipe, thanks!
I've just tried your tahini recipe and it's by far the best tasting I've ever had. I made mine in a nutribullet and the processing time for very quick. I'll not be buying any more tahini as it was so easy to do and tasted FABULOUS. I love your Middle Eastern recipes; It's my favourite cuisine. Thanks for all that.
My Tahina sauce instantly sollidified when I added the lime juice. In case anyone has the same issue, it can be fixed by adding cold water bit by bit. I really like this channel though. The recipes, the details... doesn t get much better than this. Kudos Middle Eats.
I love that quality about tahina. If you want to make it thicker, add water (up to a point) or other watery ingredient. I can't think of any other fat that does that, so it is valuable to know.
you're making me miss the middle eastern deli that was near my college campus. i didn't appreciate it because it wasn't cheap. but it was all made in the store and it was good.
That savoury tahina sauce is fantastic! I've made it twice in the last week... Also enjoyed the results of your instruction on foul medames, and the tahini (er, tahina?) with molasses is now solidly in our breakfast rotation. Thank you so much!
Tahina, or tahineh in Franco-Lebanese orthography (same pronunciation). "Tahini" is, for reasons unknown to me, the preferred spelling of Anglos and Zionists. If you say "tahini" to an Arabic speaker, they won't bat an eyelash...but they'll be more impressed if you say it properly! 😂
I just discovered your channel and I love it Great pronunciation of the food names by the way With an Arabic Egyptian accent , thank you so much for sharing such an authentic and delicious recipes. Greetings from Dallas Texas
That looks so easy, I’m going to try it. The only ready made tahini in New Mexico is the plain, I’d really like to try toasted and spice up with some chili/jalapeño peppers. Thank you, middle eastern food is my favorite, just no animals. All the great vegan in Middle East, mmmm lots of flavor combos like nowhere else, and I’m crazy for sumac. I subbed, very nice channel 🙏
When I ccok mixed vegetable soups I add 1 teaspoon per person of tahini to the water at the end of cooking (say the last 5 minutes). It makes the soup creamier, less watery and yummy. Other times I add 1 teaspoon of tahini + 1 teaspoon of peanut butter. Other times only 1 teaspoon of peanut butter. So that my soups never taste the same. And I change the mix of vegetables often to ensure that I get a different taste every time.
Love from India 🙏🏻. You may be interested to know in India we get 3 types of sesame seeds. One called, funnily, 'nylon' is snow white in color, one beige, and one black. Which do you think is best suited for thaini? Btw, how many types of sesame seeds to you have in your country?
Yeah, Obi is back! It would be great if you could make a video on traditional Arabic coffee and also the regional differences. This would be a fun video! 😉😘😁
Oh that's a great idea! I will definitely do some research on this, I'm curious to also see the cooking technique differences, sand Vs direct heat. Thanks for the idea!
Mmm...tahina. In my house we use it on almost everything: salads, meats, grilled veggies, as a dip for bread, or sometimes just on a spoon, straight out of the jar 🙂. In addition to cane molasses or honey, another sweet complement for tahina is silan (date syrup), spread on warm, squishy bread... delicious! Really enjoying your videos, Obi!
I bought Tahini and didn't know it's versatility so ty I will subscribe to your page this morning before watching this I added it to my Bubble and Squeak after adding crispy bacon.. delicious ty
A lovely man at the market asked if I knew what to do with the carob molasses I was buying, I’m always trying new fruit molasses there.. he introduced me to tahini and carob molasses. It’s like a Middle Eastern Reese’s PBcup! I’ve enjoyed it ever since and was grateful that he shared. He said it’s on every breakfast table. Sometimes I just mix up a small bowl and eat it plain!
Have you tried grinding longer? Eventually the oil from the sesame seeds comes out and the tahini is much much nicer as no other oil added. Try it. Thank you for sharing.
Thanks for the video! Great idea with the Middle Eastern Pantry. I would really appreciate a video on all the spices and fresh herbs that you use. It would be nice to have an overview and potentially identify a few things I'm currently missing. :-)
Great episode. I wish I'd seen this a few months ago when I couldn't buy any tahini for love nor money but had a big bag of sesame seeds in my cupboard. One small suggestion I wish you had used all grams in your tahini recipe instead of mixing volume measurements (spoon sizes) with weight measurements. Using all grams makes things so much easier for upscaling or down scaling recipes.
I adore showerma. I lived in Dubai for many years and I crave the taste of tahini! Back home in Scotland now and constantly searching for the perfect showerma ❤️❤️
Wow! Thank you for showing how Tahina is made, can be expensive in the store and I don’t need so much. Also... can you show us how to make Halva? It is one of the best deserts.
first of all, I am a new sub, your content is amazing, and I love your personality! Just out of curiosity, I've studied a bit arabic, but I don't know the gramatical rule, for why sometimes it's tahini and tahina?
@@MiddleEats it depends on dialect, Tahina in Lebanon is T-hine or T-hini and then that words was loaned by the Greeks as takhini which was then loaned to English as tahini.
Excellent video! This answers a lot of my questions about why commercial tahina never tasted like that a friend made for his restaurant (his had just a refreshing touch of bitterness, where the commercial was strongly bitter from over-toasting). Is there a sauce made with tahina, salt, lemon or lime juice and oil, possibly with other ingredients? Nick served something along these lines with grilled pita, raw cucumber & onion, shredded lettuce, feta cubes and olives.
Indeed, we didn't notice the difference until recently. I won't be buying tahini again, and this is so much cheaper. Yes, that's basically the thin one I made, however I add yoghurt to give it a creamier texture. You can use water or more lemon in place of the yoghurt.
@@MiddleEats you are making me glad I ordered a half kilo of white sesame seeds to restock for my Asian cooking, because it sounds like I will need them for this too!
I don't like the store bought ones in my country, so I am going to give this a try. Like you said.. Most mass produced ones I find here are overly toasted. Yours looks far closer to the stuff I grew up with in the Middle East where I lived for most of my life. Never thought to make it at home because it was commonly available there and we always had a jar handy. Since it keeps for a long while.. Making it at home makes so much sense! Thanks for this!
Oh WOW I'm impress I loved your video on Tahini I cannot wait to make it at hm thanks for showing me something new to me I enjoyed it very much God bless you 🙏🙏🎇🎊 n Happy New Years 🥰
Made this with lightly roasted Japanese fine sesame seeds and fresh milled sesame oil, in a mortar and pestle. Small amount so it wasn't very laborious. Holy cow was it amazing!
Hi I'm from Brazil and I love to make different dips with tahini. I made my own like you, and I prefer do not tost it too much, but I don't use any oil to process it, is it a problem? I am loving watching your videos cause I love arabic food!
This is a great idea for a series! There are so many variations in Middle Eastern cuisine (so. many. variations. My head starts spinning). Despite growing up in the Middle East, I was never really interested in the cuisine until recently. This seems like a good jumping off point for anyone who’s starting to delve into cooking Middle Eastern food.
Thank you, I hope you enjoy the coming episodes. Thinking of doing pomegranate molasses next. Hopefully these videos will help people explore new ways to use the ingredients rather than they accumulate dust in the cupboard.
Thanks for that, now I know why my tahina tastes horrible. I followed a receipt that said do roast the sesame to a brownish colour. I'll try it again with way less heat and for a shorter time, should hopefully turn out better than that dark bitter stuff I made before.
Where I'm from (Argentina) Helva or Halva is known as "Mantecol", since it was popularized as a mass produced snack by a company founded by a greek immigrant, one Mr. Georgalos; and he named it as such. Now I know I can make it at home really easy!
I do not toast my sesame seeds and process it until it is a paste without adding ANY oil. I keep it in the fridge which keeps the oil from separating and also makes it last what seems like forever. My favorite use for tahina has always been hummus, but I am slowly trying other things and looking forward to trying it with the cane molasses for a sweet dip treat as well as tahina with honey or maple syrup to make halvah.
Could you do a video on pickles? Middle Eastern style pickles are my favorite topping on so many dishes. You mentioned pickles in this video, and I'd love to know how to make them.
Yes, I've been wanting to do pickles for a while, but have just struggled with the pacing that is needed for them. I'll get back to the recipe testing soon.
Thanks for the tutorial! I keep seeing many jars of tahini in my local supermarket in Jersey City. I'm going to buy some and make some dip with molasses!
![[Gegagedigedagedago] NEW Help Gegagedigedagedago Nugget escape from Nikocado Avocado Challenge](http://i.ytimg.com/vi/hJWnwRC2Fz8/mqdefault.jpg)
I hope you enjoyed learning about Tahina. Let me know what foods you want me to cover on the Middle Eastern pantry in the future, and I'll be sure to add them to my list. If you're interested in supporting the channel, then checkout our Patreon www.patreon.com/MiddleEats. See you soon.
I always thought there is no added oil in traditional tahini. Is that incorrect?
I love that taste
I love halva
Excelent
Hm, make it yourself? Maybe I should try that. The processing of seeds oils is baffling and can't be healthy.
But, could one use olive oil instead or will that dominate the taste too much? I seem to recall that back in the day, there was a different type of oil traditionally used, but with the industrial revolution seed oils became the norm as they are so cheap.
Could it have been an animal fat that was used?
Have you tried making it with neutral flavored coconut oil? I understand there's no coconuts in the Middle-East, but I am trying to avoid processed seed oils.
I know it's 10 months+ since you posted this, but I wanted you to know that this is the kind of informative and inspiring video that all home cooks love to see. Thank you for opening up the middle eastern diet for us all.
Thanks Gavin! Glad you found it useful. You might also like the breakfast videos we do as they have culture explainers too!
There's no need to add any oil, just keep blending with breaks inbetween to not overheat.
Source - Palestinian and my parents have a Tahini factory :)
That's what I thought. Sunflower oil is inferior
Just so by the way here in developing countries not all of us can afford high speed blenders that go up to 1500W. So then the oil comes in handy.
@@lucianowillemse8244 I don't like the noise polution
It gives texture dear.
Do they roast them first?
This is probably blasphemous but I quite often substitute homemade tahina for East Asian style sesame paste. Mix tahina with soy sauce, a sweet component (e.g. honey), a bit of black viniger and boom you have a delicious sauce for cold noodles 🍜. Love your content!
Nice, I don't think that is very blasphemous, they just have slightly different flavours. Those sound great, will have to try it some time.
I can see this being good! I do the same with the Asian sesame paste, but it can be more bitter as it is roasted quite a lot. I prefer the light Tahina as it is myself!
what exactly is the difference between tahini and east asian style sesame pastes? is it just the level of toasting?
Chinese Cooking Demystified recommends mixing tahini with sesame oil to replace Chinese style sesame paste
@@wezzuh2482 Not sure tbh. My family uses sesame paste for sauces, but my family sometimes substitute it with tahini. I could not tell the difference.
Hi, I am Mexican living in Egypt for the last 20 years and I congratulate you on this video, very accurate your description of the flavor and the way you prepare it 👍 my personal favorite is "tahina we assal eswed " tahina and molases 😋
Greetings from Egypt
@Shady Queens un hombre! 😆 me case con un egipcio y aquí estoy 🙂
@@KM-xh3zx damn, where did find him? In America?
@@KM-xh3zx Haces tortillas de maíz allá o te acostumbraste a los flatbreads de trigo?
@@nataliajimenez1870 si, ya me acostumbré 🤷♀️ procuro comprar de harina integral.
Las rortillas de maiz no me salen 😥 no se si será porque la harina de maíz que consigo aquí no es nixtamalizado, tendrá algo que ver? 🤔
Pero si hago tortillas de harina 😋 👍
Saludos
@@trajictempr8574 yes, we met there
So much praise for your ability to communicate mate!
Such a clear non fluff video, seems like you realy put some effort into making a good script!
Production value really good as well!
Subbed. Keep it up!
Thank you! Glad you are enjoying the videos
Absolutely love your channel. I lived in the ME for over a decade but never bothered to learn because good Egyptian and Levantine food was easily accessible. Now I get to recreate my fav dishes in my home country. Thank u!
I feel so calm and informed after watching this video. I didn't realise how easy it was to make tahina. I'm so glad videos like this exist on TH-cam. Thank you so much!
You're a lifesaver. I planned to make a bunch of things this weekend that require tahini but didn't realize how little I had left, BUT I definitely have sesame seeds!! Love your channel, it's swiftly become one of my go-tos.
Oh my goodness! This morning I tried your incredibly delicious sweet dip of tahini with molasses! It will now be my go-to topping for fresh fruit and pancakes, and toast! I actually spread it on my baked ripe plantain this morning (instead of traditional honey) and it was fabulous! Thanks for this cool trick ❤️👍
oooooooooh, THIS sounds wonderful! Thanks!
in my youth my cousin and my sister used to have eating contests with cane molasses and tahina (pekmez and tahin in türkisch). molasses and tahina are the ultimate union! thank you for bringing back childhood memories and your appreciation for the good stuff
i found this recipe from one of your other dishes and was startled just how good the sauce was. it's marvelous for sandwiches, and i am looking forward to using it tonight with shawarma.
I really like how Obi sounds. It's one of the attractions of his channel 👍👍👍
It seems like a lotta people from all over the world like a good English accent
I've been in love with Middle Eastern & North African cuisines for over a decade. Your content is incredibly insightful and easy to follow. I agree that you need more subscribers. And al least you got one from me! 👍
Thank you Katya, I hope you make many delicious meals from these recipes!
Me too!
Your voice is so soothing and the level of detail you give in your recipes makes these videos so high-quality. Loving all of your vegan/vegetarian dishes. I made tahini at home once and it didn’t turn out right but after watching this, I think I’ll finally give homemade tahini another shot. ☺️
I can't wait to add this to my pantry.
you can make it without adding oil if you use hulled sesame and have a blender that can make peanut butter
almost no one irl has a blender that can make peanut butter
@@rico3726 Mine does and it was $7 at goodwill. Older blenders from when they still used steel gears instead of plastic can absolutely make nut butter, so if you can't do it at home with a shiny new one, try it at grandma's house.
@@rico3726
If you have a Vita-mix, you definitely can.
@@msgottaneedtoknow considering 70 percent of the population live in poverty...
Nutribullet?
you seem so selfless, so focused en your love of food and middle estern culture ; it's inspirationnal really, your content feels very warm and teaches me a lot, thank you so much for doing all this
I wish I had seen this video before I over toasted the sesame seeds. It came out a bit strong. I used it anyway to make hummus. It didn't turn out too bad. Next time I will lightly toast them as you suggested in this video. Happy to see the other sauces based on tahina. I will definitely try them.
When I went to Egypt we would often get tahina and bread as a snack while sitting around having a drink. Such a good memory
Ah it's great with the Eish Baladi! Tahina and bread is just great simple food!
Tahina is also part of japanese cuisine. It is sold there as Nerigoma (ねりごま). Now you know for those travelling.
Greetings Sir.
I did learn a lot from your program. Great presentation.
Liked and subscribed.
Thank you very much.
Followed you from reddit long back.From that time itself I knew your channel will grow because you are really passionate about what you do and have a clear knowledge about the flavors and textures.God bless you dude and wish you all the success in your journey forward.From an Indian who go crazy over shawarma.
Thank you, glad you're enjoying the channel! It's been a dream doing this, and can't wait to see where it takes us. I really appreciate your support. Hope you enjoyed the shawarma recipe, thanks!
tahina, maple syrup and a pinch of salt for a salted caramel sauce... so yummy
I've just tried your tahini recipe and it's by far the best tasting I've ever had. I made mine in a nutribullet and the processing time for very quick. I'll not be buying any more tahini as it was so easy to do and tasted FABULOUS. I love your Middle Eastern recipes; It's my favourite cuisine. Thanks for all that.
i learned so much in under 6m.
my mind is blown.
My Tahina sauce instantly sollidified when I added the lime juice. In case anyone has the same issue, it can be fixed by adding cold water bit by bit. I really like this channel though. The recipes, the details... doesn t get much better than this. Kudos Middle Eats.
I love that quality about tahina. If you want to make it thicker, add water (up to a point) or other watery ingredient. I can't think of any other fat that does that, so it is valuable to know.
@@virginiavoigt2418 Thank you for the tip very useful!!
An outstanding tuition presentation
First video i''ve watched. Instant subscription! Can't wait to try making this and explore more videos
My dude you're doing quality work here!
you're making me miss the middle eastern deli that was near my college campus. i didn't appreciate it because it wasn't cheap. but it was all made in the store and it was good.
That savoury tahina sauce is fantastic! I've made it twice in the last week... Also enjoyed the results of your instruction on foul medames, and the tahini (er, tahina?) with molasses is now solidly in our breakfast rotation. Thank you so much!
Tahina, or tahineh in Franco-Lebanese orthography (same pronunciation). "Tahini" is, for reasons unknown to me, the preferred spelling of Anglos and Zionists. If you say "tahini" to an Arabic speaker, they won't bat an eyelash...but they'll be more impressed if you say it properly! 😂
I just discovered your channel and I love it
Great pronunciation of the food names by the way
With an Arabic Egyptian accent , thank you so much for sharing such an authentic and delicious recipes.
Greetings from Dallas Texas
Thank you, glad you are enjoying it. I'm part Egyptian so that's why I have the accent. Hope you try some of the recipes and like them!
That looks so easy, I’m going to try it. The only ready made tahini in New Mexico is the plain, I’d really like to try toasted and spice up with some chili/jalapeño peppers. Thank you, middle eastern food is my favorite, just no animals. All the great vegan in Middle East, mmmm lots of flavor combos like nowhere else, and I’m crazy for sumac. I subbed, very nice channel 🙏
Perfect video! Greetings from Greece!!
When I ccok mixed vegetable soups I add 1 teaspoon per person of tahini to the water at the end of cooking (say the last 5 minutes). It makes the soup creamier, less watery and yummy. Other times I add 1 teaspoon of tahini + 1 teaspoon of peanut butter. Other times only 1 teaspoon of peanut butter. So that my soups never taste the same.
And I change the mix of vegetables often to ensure that I get a different taste every time.
I could listen to this dude talk about food for hours, he has a good narrative voice.
I eat Tahina from the jar using celery sticks as a spoon. Great combo.
These are your best videos! Excellent work !
Please teach us more about mouthwatering middle eastern cuisine 🙏🏼❤️
Love from India 🙏🏻. You may be interested to know in India we get 3 types of sesame seeds. One called, funnily, 'nylon' is snow white in color, one beige, and one black. Which do you think is best suited for thaini? Btw, how many types of sesame seeds to you have in your country?
In my opinion the white might work out good.
The beige maybe a bit bitter
@@duchessnana when you toast it is easier to use all purchases except when it oil making!.
Yeah, Obi is back! It would be great if you could make a video on traditional Arabic coffee and also the regional differences. This would be a fun video! 😉😘😁
Oh that's a great idea! I will definitely do some research on this, I'm curious to also see the cooking technique differences, sand Vs direct heat. Thanks for the idea!
@@MiddleEats Thank you for paying attention to your subscribers requests! 🙂
No problem, after all, I do this so you can watch and try things.
Mmm...tahina. In my house we use it on almost everything: salads, meats, grilled veggies, as a dip for bread, or sometimes just on a spoon, straight out of the jar 🙂. In addition to cane molasses or honey, another sweet complement for tahina is silan (date syrup), spread on warm, squishy bread... delicious! Really enjoying your videos, Obi!
love that you are so authentic and express yourself !
i love your channel so much
Great video, first time I understand the difference between Tahina
Glad you found it useful Hussam! Thanks for watching!
Thanks for making this video, very informative. I feel my creativity has been opened to making & using tahini sauces.
I bought Tahini and didn't know it's versatility so ty I will subscribe to your page this morning before watching this I added it to my Bubble and Squeak after adding crispy bacon.. delicious ty
Sir u r such a humble man Maa shaa Allah.
Love all your wonderful recipes. 👏👏👏👌👌♥️
Had to buy a jar for a recipe and wanted to see what else I could do with it. Thank you for this very in-depth video!
A lovely man at the market asked if I knew what to do with the carob molasses I was buying, I’m always trying new fruit molasses there.. he introduced me to tahini and carob molasses. It’s like a Middle Eastern Reese’s PBcup! I’ve enjoyed it ever since and was grateful that he shared. He said it’s on every breakfast table. Sometimes I just mix up a small bowl and eat it plain!
Have you tried grinding longer? Eventually the oil from the sesame seeds comes out and the tahini is much much nicer as no other oil added. Try it. Thank you for sharing.
I have, but I think the bowl of my food processor is too large for such a small amount. A blender would work better for the technique you mentioned.
@@MiddleEats what brand is ur processor?
Mostly I use it when making hummus. Some of the other uses shown
look intriguing and I'll give them a try.
Thanks for the video! Great idea with the Middle Eastern Pantry. I would really appreciate a video on all the spices and fresh herbs that you use. It would be nice to have an overview and potentially identify a few things I'm currently missing. :-)
For sure, I'm already working on the script for this episode.
Thank you for explaining this. I'm going to make my own. I love adding to my bean soups. 🙂💕
Add to soups? What a good idea!
Huh. I never thought of making Tahini, but that's genius. The other recipes look so good, too!
Great episode. I wish I'd seen this a few months ago when I couldn't buy any tahini for love nor money but had a big bag of sesame seeds in my cupboard. One small suggestion I wish you had used all grams in your tahini recipe instead of mixing volume measurements (spoon sizes) with weight measurements. Using all grams makes things so much easier for upscaling or down scaling recipes.
I love the way you talk!
Amazing thanks for sharing this wonderful recipe
I adore showerma. I lived in Dubai for many years and I crave the taste of tahini! Back home in Scotland now and constantly searching for the perfect showerma ❤️❤️
Most informative, all of my questions answered, thank you.
I love the way u explain n also how to use it. Tx
Amazing video brother. I'm gonna make my homemade tahini tomorrow :). Thanks a bunch!
Wow! Thank you for showing how Tahina is made, can be expensive in the store and I don’t need so much. Also... can you show us how to make Halva? It is one of the best deserts.
I make tahini cookies, hummus, babaganoush, halva and taratour sauce. Will try your suggestions, regards from Argentina
first of all, I am a new sub, your content is amazing, and I love your personality!
Just out of curiosity, I've studied a bit arabic, but I don't know the gramatical rule, for why sometimes it's tahini and tahina?
Thank you for subscribing, and welcome. In Arabic we say Tahina, some people say Taheen. Tahini is the lantinization of it I guess.
@@MiddleEats it depends on dialect, Tahina in Lebanon is T-hine or T-hini and then that words was loaned by the Greeks as takhini which was then loaned to English as tahini.
@@ryuko4478 thanks for that thorough explanation! Really appreciate it!
Wow you learn something everyday, thanks
In Turkey it s called Tahin🇹🇷🥞🌮🌯. I love tahin&pekmez
Best video about how make it from scratch, thank you u really helped me
Love the idea of mixing with molasses. Thank you.
Try mixing it with honey.
My dietitian told me to take atleast 1 to 2 tps of tahina every day. Thank you for a beautifully explained video.
No problem, I am glad you found it useful!
For what purpose?
@@cheezheadz3928 - To increase HDL and to lower LDL
I'm from north Africa and we don't know this sauce. Very interesting I'll try it. Thanks for the info.
Thank you for such a detailed video. I have seen Tahini in malls in Oman but didn’t know how to use it.
This is a great overview, thank you! I'm definitely going to try the molasses + tahina mix
No problem, I'm glad you found it beneficial! It also goes good with fruit!
There's such a huge difference between the taste of raw sesame paste and roasted sesame paste. I prefer the toasted sesame paste. Great video, thanks.
Indeed there is, I think each has its place, but definitely can be swapped for the other. Thanks for watching!
Tahini on the toast with raspberries 🤩Alva with sudzuk ,mmm good stuff,very,very good stuff 😋😋😋😋😋
Great video. on a side note...love your voice.
What well made and inspirational content. Thank you for your efforts
A very good video, thank you so much!! (As I´m not english speaking, I had to use the playback speed 0,75 :D )
Thank you for sharing your recipe, exactly what I was looking for 👌 best wishes from 🏴
Thank you Lynn! Hope you like it and get much use out of it!
Excellent video! This answers a lot of my questions about why commercial tahina never tasted like that a friend made for his restaurant (his had just a refreshing touch of bitterness, where the commercial was strongly bitter from over-toasting).
Is there a sauce made with tahina, salt, lemon or lime juice and oil, possibly with other ingredients? Nick served something along these lines with grilled pita, raw cucumber & onion, shredded lettuce, feta cubes and olives.
Indeed, we didn't notice the difference until recently. I won't be buying tahini again, and this is so much cheaper.
Yes, that's basically the thin one I made, however I add yoghurt to give it a creamier texture. You can use water or more lemon in place of the yoghurt.
@@MiddleEats you are making me glad I ordered a half kilo of white sesame seeds to restock for my Asian cooking, because it sounds like I will need them for this too!
Let me know how it turns out!
Tahini as a sauce for sweet dates is very popular here and it's a good breakfast for when you want to treat yourself while packing light.
in my country we add lemon juice salt and mix, and we add hot water till we get the perfect or desired consistency
I don't like the store bought ones in my country, so I am going to give this a try. Like you said.. Most mass produced ones I find here are overly toasted.
Yours looks far closer to the stuff I grew up with in the Middle East where I lived for most of my life.
Never thought to make it at home because it was commonly available there and we always had a jar handy.
Since it keeps for a long while.. Making it at home makes so much sense!
Thanks for this!
amazing video.have tried at home absolte pure taste and quality. love this DIY reciepe
Tahin in Ramadan’s suhoor is the best. Also tahin with date syrup is properly the best dip for bread as breakfast with tea.
Oh WOW I'm impress I loved your video on Tahini I cannot wait to make it at hm thanks for showing me something new to me I enjoyed it very much God bless you 🙏🙏🎇🎊 n Happy New Years 🥰
I am a new subscriber and just wanted to let you know how much I enjoy your channel. Thanks!
Thank you! I appreciate it
I liked this one... Tahini is the most delicious paste.. Ever!
Made this with lightly roasted Japanese fine sesame seeds and fresh milled sesame oil, in a mortar and pestle. Small amount so it wasn't very laborious. Holy cow was it amazing!
Yes the freshly made one is just incredible!
Gotta love the nonna food processor. 😁
Hi I'm from Brazil and I love to make different dips with tahini. I made my own like you, and I prefer do not tost it too much, but I don't use any oil to process it, is it a problem? I am loving watching your videos cause I love arabic food!
If it's not a problem for you, it's not a problem! Cheers.
This is a great idea for a series! There are so many variations in Middle Eastern cuisine (so. many. variations. My head starts spinning). Despite growing up in the Middle East, I was never really interested in the cuisine until recently. This seems like a good jumping off point for anyone who’s starting to delve into cooking Middle Eastern food.
Thank you, I hope you enjoy the coming episodes. Thinking of doing pomegranate molasses next. Hopefully these videos will help people explore new ways to use the ingredients rather than they accumulate dust in the cupboard.
Thanks for that, now I know why my tahina tastes horrible. I followed a receipt that said do roast the sesame to a brownish colour. I'll try it again with way less heat and for a shorter time, should hopefully turn out better than that dark bitter stuff I made before.
Really great & informative video, thank you for posting it!
This was interesting and informative 👍 👏 👌
Great video. I'm looking forward to seeing more of your videos.
Great video mate. Simple and informative. Thank you.
U r fabulous... Crystal clear info....
Can't wait for more Arabian recipes
Lots of love💖💕💞
There's a new one every single week! Hope you try some.
Excellent! Now we have to check out how you made this delicious-looking halwa!
Where I'm from (Argentina) Helva or Halva is known as "Mantecol", since it was popularized as a mass produced snack by a company founded by a greek immigrant, one Mr. Georgalos; and he named it as such. Now I know I can make it at home really easy!
I do not toast my sesame seeds and process it until it is a paste without adding ANY oil. I keep it in the fridge which keeps the oil from separating and also makes it last what seems like forever. My favorite use for tahina has always been hummus, but I am slowly trying other things and looking forward to trying it with the cane molasses for a sweet dip treat as well as tahina with honey or maple syrup to make halvah.
Well explained brother.. keep going. Love from india 👍
Could you do a video on pickles? Middle Eastern style pickles are my favorite topping on so many dishes. You mentioned pickles in this video, and I'd love to know how to make them.
Yes, I've been wanting to do pickles for a while, but have just struggled with the pacing that is needed for them. I'll get back to the recipe testing soon.
@@MiddleEats Thank you! :)
I could help with Lebanese style pickled turnips.
@@jeffkeeth6929 do you have a good recipe?
@@marimurdock7766 Sorry for just getting back. I thought you meant pickled turnips. Sorry. Anything else Lebanese I might could help
Mashallah.
Thanks for the tutorial! I keep seeing many jars of tahini in my local supermarket in Jersey City. I'm going to buy some and make some dip with molasses!