Tahini (also tehina) is a paste made from ground, hulled sesame seeds used in North African, Greek, Turkish and Middle Eastern cuisine. (Source: Wikipedia)
Sesame is a great source for iron, but not only. It is also very rich in magnesium, manganese, copper, calcium, vitamin B1, vitamin E, phytic acid, phytosterols and sesamin. Sesame has been used as remedy since ancient times. It’s considered to be anti-oxidant, anti-cancer and has demulcent, emollient and laxative properties. Sesame is efficient in lowering cholesterol levels and the sesamin in it is proven to protect the liver from oxidative damage. Sesame also boosts the immune systeam because it’s a great source for phytosterols. If you’re not allergic to sesame – it should definitely count as a staple food in your kitchen!
The spicy green herb tahini I make varies every time. The recipe here is of the one I made recently. Feel free to change the herbs you use, to your taste. The traditional green tahini only contains parsley but I used cilantro as well to enhance the flavor and make it even healthier.
- 1 handful fresh parsley
- 1 handful fresh cilantro (coriander) – optional
- 3 cloves of garlic
- 4 -5 tablespoons of sesame butter (prefer whole organic)
- half a glass of water
- juice from half a lemon
To make the tahini:
Blend herbs and garlic until finely chopped. Add lemon juice, sesame butter and water and blend until you reach a smooth paste consistency. If you think it’s too thick add some more water. If it’s too think (watery) add more sesame butter.