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Homemade Tahini

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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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