Tahini

Ground sesame paste is documented across the medieval Arab world: 10th-century Kitab al-Tabikh records ground sesame as a condiment and to eat with bread, and the 13th-century Kitab Wasf al-Atima al-Mutada lists it (rashi is the Iraqi term) in a hummus kasa recipe. The Nablus sesame mills of the West Bank rose to prominence in the 19th century, when Palestinian sesame was traded on world markets; landmark Nablus halva and tahini houses date to 1860 (Abu Harbi Ayesh) and 1918 (the Aloul family firm), still stone-grinding on Ottoman-era equipment. Lebanese brands like Al Wadi and Dura set a modern benchmark.

Nablus tahini, made on stone wheels in the Old City, is the heritage standard — the Arafat mill has run since 1854. Al Wadi (Lebanon) is the supermarket benchmark. Israeli brands often add roast time for darker color; Palestinian producers keep it pale.

Pale ivory, thick as honey when cold, loose when warm. Bitter at the front, nutty mid-palate, slightly tannic finish. Stir before scooping — the oil separates and floats inch-deep on top.

Hulled white sesame is non-negotiable; whole-seed tahini turns gritty and bitter. Stone-grinding below 40°C keeps the oil from oxidizing — speed-mill versions taste flat. When mixed with lemon and water it seizes white before loosening; that seize is the emulsion forming.