Coming to the second day of the third week in the month long Blogging Marathon, Buffet on Table, under the theme – condiments, I chose to do a very popular recipe – Tahini Sauce. Made with sesame seeds, this sauce is popular in Greek, Middle Eastern, Iranian, Turkish and North African cuisines. The store bought tahini is so smooth where as the home made sauce is slightly coarse. But it is more flavourful. By increasing or decreasing the oil used, you can get thicker or thinner tahini. For making tahini, you need to use light olive oil. Some recipes use extra virgin olive oil but some say not to use. So I went with light olive oil. Toast the seeds and let it dry before grinding. I used my mixer to do the job. If you are making a huge quantity then use a food processor.
White Sesame Seeds – 1 cup
Light Olive Oil-4-6 tbs
In a tawa roast the sesame seeds until they start spluttering.
Remove from heat, transfer the seeds to another plate and allow it to cool.
Now take the seeds in a mixer jar or food processor and run until the seeds are powdered.
Now drizzle the oil and grind until smooth. Adjust oil according to the consistency required.
Store in air tight jar in refrigerator.