Sesame seeds are pounded into a thick oily paste, tahin, which is used in sauces and fillings and is spread on bread when sweetened and lubricated with pekmez. Sesame oil is produced in modest amounts, occasionally used in fish and vegetable dishes, but it is not a particular feature of Turkish cooking. The seeds are also sprinkled over simit (bread rings) and the toasted seeds are added to a meat spice mixture of ground sumac and dried thyme.
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