Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A thick, oily paste made from crushed sesame seeds, often mixed with pekmez for breakfast, or used in dressings and sauces for salads and grilled fish and chicken. It is available in dark and light versions β€” a matter of personal preference β€” in a variety of supermarkets, delicatessens, Middle Eastern and health food stores.