Tahini
Tahini, which is a highly fatty nutrient and obtained after grinding sesame, is a nutrient that is difficult to digest but highly nutritious. Its color is in light brown tones. Many useful vitamins and components in the content of tahini are natural antioxidants for the human body. It is especially rich in iron and calcium.
In order for the tahini made from sesame to reach the smooth shape as in the final form, sesame seeds are placed in salt in the first stage. This process allows sesame to be separated from its pods. After a total of 8-10 hours of salt soaking, it will be seen that the pods settle to the bottom of the water. Sesame seeds will rise to the surface of the water. These sesame seeds are taken out of the water and dried and the tahini is revealed by crushing it well. Tahini, which has a thick consistency, is poured on molasses and eaten.
Extremely useful tahini is a food that can be consumed in many ways. Its nutritionality increases even more when this nutrient, which is mostly consumed as tahini halva, meets with molasses. It has various usage areas as a nutrient that is adopted not only in Turkish cuisine but also in world cuisines.
While it is used in the frying of meat and vegetables in many countries, it is preferred in China for women who have given birth to recover quickly after birth. In India, face massage is performed with tahini and it is believed that this process has a lowering effect on body temperature.
In our country, the traditional use of tahini is along with molasses. Tahini and molasses are good sources of energy for people of all ages. For this reason, we can not only limit the tahini as breakfast food, but also make it possible to make use of its benefits by using it in many salads and meals.
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