| 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>
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