Tahini
“Hulled sesame seeds, toasted and stone-ground to a pourable paste. The backbone of hummus, halva, and every Levantine sauce.”
Where it comes from
Sesame paste shows up in 13th-century Damascus cookbooks under the name rashi. The Nablus stone mills in the West Bank — running since the 1700s — and Lebanese brands like Al Wadi and Dura set the modern benchmark.
On the plate
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.
How it works
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.
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.
Variations
Nablus stone-ground (palest, most bitter) vs. Lebanese Beiruti (creamier, lemon-cut) vs. Ethiopian humera-grade sesame (Karawan, Prince Tahini brands). Israeli Har Bracha runs darker-roasted. Soom (Philadelphia) uses Ethiopian seed for the U.S. market.
On the Palate
Ingredients
Serves 6How it's made
4 steps · Show ↓10 min active · 20 min waiting
How it's made
4 steps · Show ↓- 18 min
Toast 500 g hulled sesame seeds in dry pan over low heat 8 min until pale gold (do not brown).
- 212 min
Cool 10 min; transfer to high-powered blender or stone mill.
- 38 min
Blend with 60 ml neutral oil 3 min; scrape sides; blend another 3 min until pourable.
- 42 min
Jar; oil layer may separate — stir before each use.
