How to Make Tahini Sauce

Tahini sauce is made from sesame seeds. The seeds are ground into a paste, which is then used in cooking. Tahini is popular in Eastern Asia and the Middle East, but both regions make their sauce differently. In Eastern Asia, tahini is made from unhulled seeds, while the Tahini in the Middle East is made from lightly roasted, hulled seeds. The tahini from East Asia is more bitter than tahini made in the Middle East.

Tahini sauce is one of the main ingredients in hummus bi tahini (Middle Eastern) and Szechaun's dan dan noodles. It is also used in Filipino cooking and usually served with beef dishes.

Tahini sauces are used in side dishes or as a garnish in Arab and Israeli restaurants. It is sometimes used as a garnish along with lemon juice, salt, garlic and water. It is also used as a main ingredient in soup, as a spread for bread or as a condiment for meats and vegetables.

Tahini is available in jars or in dehydrated form. It can also be made easily from scratch. Tahini is quite nutritious and is packed with nutrients and essential fatty acids.

Making Homemade Tahini Sauce
To make homemade tahini, cook one tablespoon sesame seeds over medium heat in a non-stick skillet until they are lightly brown (about five minutes). Stir them constantly, so they do not burn. Pour them on a paper towel to allow them to drain and cool. Once cool, put them in a food processor for about 30 seconds. They will have a floury texture.

Add two tablespoons water, one tablespoon lemon juice, one minced clove of garlic and one tablespoon oregano. Puree the mixture until smooth.

Ginger Tahini Recipe (for dipping)

Ingredients You Will Need:
3 egg yolks
1 to 2 inches fresh ginger root (can substitute 2 teaspoons ginger)
4 cloves garlic
1 ½ tablespoons dry mustard (can substitute 3 tablespoons prepared mustard)
2 ½ tablespoons sugar
¾ cups rice wine vinegar
2 tablespoons crushed red chili peppers (can substitute 1 ½ teaspoons dried hot pepper flakes)

Combine all of the ingredients in a food processor, except the tahini and oil. Blend until smooth. Slowly add ?" cup tahini. When smooth, blend in 1 ¾ cup vegetable oil. Thin the mixture with a bit of water to the consistency you desire.

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