Tahini

Tahini’s earthy and nutty flavour is emblematic of Middle Eastern cuisine. Syrians love to add it to anything, including desserts. I make tahini myself – you only need sesame seeds and olive oil. The advantage of homemade tahini is that you can toast the sesame seeds as much as you like and that you can choose your favourite oil. To make tahini, toast 100 g (3½ oz) of sesame seeds in a dry pan until they are a golden brown. Grind them in a food processor to form a thick paste. Moisten the sesame seed paste by very gradually adding 1 tablespoon of olive oil. It will keep in an airtight container or jar for a few months in the refrigerator.