CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
1 1/2 |
tb |
Lime juice |
1 |
ts |
Oil |
1 |
ts |
Kelp |
4 |
tb |
Water |
1/2 |
c |
Sesame seeds |
|
|
Yield: 3/4 cup |
INSTRUCTIONS
Myra had asked about making tahini at home from sesame seeds. I finally
got around to looking in some of my cookbooks and found this, from the New
York Times Natural Foods Cookbook, by Jean Hewitt:
Grind the seeds finely in a Moulinex grinder. Put the other ingredients in
a blender, and blend on medium speed, while adding the ground seeds. Blend
till the mixture has the consistency of thick heavy cream.
If you can't get kelp, I suppose you could substitute some salt (less than
a teaspoon, I would imagine). If you don't have a Moulinex grinder, maybe
you could use a mortar and pestle.
Posted to JEWISH-FOOD digest V96 #80
Date: Tue, 19 Nov 96 07:09:48 +0200
From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>
A Message from our Provider:
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