From what is Tahini paste made?
"roasted seeds. Tahini's relatively high levels of calcium and protein make it a useful addition to vegetarian and vegan diets, as well as to raw food diets when eaten in its unroasted form. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats. Tahini Tahini (also tahina ; , , also known as Tehina Hebrew: טחינה, Ardeh Persian: ارده), is a condiment made from toasted ground hulled sesame. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is"
"Tahini cookie Tahini cookie is a cookie made of tahini, flour, sugar and butter and usually topped with almonds or pine nuts. The traditional way to prepare tahini cookies is to combine flour, sugar and butter until it creates a crumbly mixture before adding in the raw tahini. Balls of dough are then shaped into round, flat cookies, oftentimes with almonds or pine nuts pressed into them. The baked cookie resembles a shortbread. In Turkey, this pastry is called tahin kurabiyesi, which contains rose water, orange blossom water and olive oil in addition to the tahini and aforementioned ingredients. They"
"are served as a Turkish pastry. Tahini cookie Tahini cookie is a cookie made of tahini, flour, sugar and butter and usually topped with almonds or pine nuts. The traditional way to prepare tahini cookies is to combine flour, sugar and butter until it creates a crumbly mixture before adding in the raw tahini. Balls of dough are then shaped into round, flat cookies, oftentimes with almonds or pine nuts pressed into them. The baked cookie resembles a shortbread. In Turkey, this pastry is called tahin kurabiyesi, which contains rose water, orange blossom water and olive oil in addition to"
"and ship and store it in refrigerated cases to maximize quality and shelf life. Tahini-based sauces are common in Middle Eastern restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Hummus is made of cooked, mashed chickpeas typically blended with tahini, olive oil, lemon juice, salt and garlic. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine. In Armenia, tahini can be used as a sauce to put in a lahmajoun. In Turkey, tahini () is mixed with pekmez to form a dish"
"Tomato paste Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. By contrast, tomato purée is a liquid with a consistency between crushed tomatoes and tomato paste that is made from tomatoes that have been briefly boiled and strained. Based on the manufacturing conditions, the paste can be the basis for making ketchup or reconstituted tomato juice: Tomato paste is traditionally made in parts of Sicily, southern Italy and Malta by"
"Nevzine tatlısı Nevzine dessert (Turkish: ""Nevzine tatlısı"") is a Turkish dessert made with tahini, pekmez and walnut. It is a regional specialty of Kayseri province. It is usually served on Ramadan and on holidays. ""Nevzine tatlısı"" is made with a leavened dough made of flour, egg, vegetable oil, tahini, milk and a little vinegar to activate the baking soda which acts as a leavening agent. After kneading the dough, crushed walnuts are incorporated before the dough is kneaded a second time. It is baked in the oven on an ungreased tray and optionally garnished with walnuts. To make the molasses"
"Tajín (seasoning) Tajín (styled TAJÍN) is a Mexican company that produces several varieties of condiment, most consisting primarily of chile peppers, lime, and salt. The company's most popular product is a seasoning powder (called ""salsa en polvo"" in Spanish) consisting of chile peppers, salt, and dehydrated lime juice. The powder is tangy and spicy and is used to enhance the flavor of fruits and vegetables. The seasoning is widely available in Mexico and is commonly used as a condiment on the tables of many Mexican restaurants, to season mango and melon, and as a seasoning in micheladas, a beer cocktail."
"pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the ""Kanz al-Fawa'id fi Tanwi' al-Mawa'id""; and a purée of chickpeas and tahini called ""hummus kasa"" appears in the ""Kitab Wasf al-Atima al-Mutada"": it is based on puréed chickpeas and tahini, and acidulated with vinegar (though not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight, which presumably gives it a very different texture from ""hummus bi tahina"". Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in"
"were made of stone. Currently they are made in various sizes and shapes, from materials like iron, steel, brass, alloys, wood, marble stone, granite, or plastic. They are found in almost every household. Arishina Kuttuva Shastra (ಅರಿಶಿನ ಕುಟ್ಟುವ ಶಾಸ್ತ್ರ) is an important wedding ritual in Southern India. Arishina is a Kannada word for turmeric. In the ritual, whole turmeric (dried whole unbroken tuber) is placed in the oralu kallu. Women use the onake (description below) to pound it to a powder. Powdered turmeric is made into a paste with water. Turmeric paste is then applied on the bride and groom."
"The company also produces several varieties of salsa. The company, officially called Empresas Tajín, is located in Zapopan, Jalisco, Mexico. Tajín (seasoning) Tajín (styled TAJÍN) is a Mexican company that produces several varieties of condiment, most consisting primarily of chile peppers, lime, and salt. The company's most popular product is a seasoning powder (called ""salsa en polvo"" in Spanish) consisting of chile peppers, salt, and dehydrated lime juice. The powder is tangy and spicy and is used to enhance the flavor of fruits and vegetables. The seasoning is widely available in Mexico and is commonly used as a condiment on"
"signifies the crumbly version made with hazelnuts. The softer version is made with almonds. The ""Torrone di Benevento"" is considered to be the oldest of its kind since it predates Roman times and was widely known in the territories of Samnium Although originally resembling sticky paste, it now differs only marginally from the varieties of ""Torrone di Cremona"". Abruzzo, Sicily and Sardinia also have local versions that may be slightly distinct from the two main denominations from Lombardy and Campania. The awarded quality is an ancient recipe documented just since 1700. It is produced with orange blossom honey(origin Calabria-Sicily), Almond"
"Tahini halva (тахан халва) is most popular and can be found in all food stores. Two different types of tahini halva are made – one using sunflower seed tahini and another using sesame seed tahini. Traditionally, the regions of Yablanitsa and Haskovo are famous for their halva. Semolina halva (грис халва) is made at home and can be found only in some pastry stores. White halva (бяла халва), which is made of sugar, is popular on the last Sunday before Lent (Sirni Zagovezni; Сирни заговезни), celebrated with customs, in one of which a string is tied to a piece of"
"called ""tahin-pekmez"". Due to its high-caloric nature, it is served as a breakfast item or after meals as a dessert to dip pieces of bread in, especially during the wintertime. In Iraq, tahini is known as ""rashi"" and is mixed with date syrup (rub) to make a sweet dessert usually eaten with bread. Tahini is called ""ardeh"" () in Persian and ""harda"" in Kuwait. In Iran it is used to make ""halvardeh"" (), a kind of halva made of tahini, sugar, egg whites, and other ingredients. It is also eaten during breakfast, usually with an accompanying sweet substance, usually grape"
"be used as a thickener in stews or mixed with cereals for making bread. Also known as Majuphal in Indian traditional medicine, manjakani has been used as dental powder and in the treatment of toothache and gingivitis. The so-called ""Aleppo tannin"" is Tannic acid gained from Aleppo oak galls, which displays unique chemical properties essential in the preparation of gold sols (colloids) used as markers in Immunocytochemistry. Nowadays, gallnut extracts are also widely used in pharmaceuticals, food and feed additives, dyes, inks, and metallurgy. The galls from ""Quercus infectoria"" contain the highest naturally occurring level of tannin, approx. 50–70%, syringic"
"Talbina Talbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word ""laban"" meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. In Islam, Prophet Muhammad prescribed barley for seven diseases. Barley is a good source of insoluble and soluble dietary fiber. The soluble fiber portion contains the richest source of beta-glucans compared to any other grain; these can aid immune function. Barley also contains B vitamins, iron, magnesium, zinc, phosphorus, and copper, and"
"syrup, date syrup, honey, jams, etc. Ardeh and halvardeh are among the souvenirs of the Iranian cities of Yazd and Ardakan. In Cyprus, tahini, locally known as ""tashi"", is used as a dip for bread and in ""pitta souvlaki"" rather than ""tzatziki"", which is customary in Greece. In Greece, tahini () is used as a spread on bread either alone or topped with honey or jam. Jars of tahini ready-mixed with honey or cocoa are available in the breakfast food aisles of Greek supermarkets. In Israel, tahini ( ""t'hina"") is a staple foodstuff that was introduced by Arab Jews ."
"which is prepared on the occasion of Eid festivity to deliver the real traditional taste of their homemade confection. The texture of this sweet is really similar to toffee and other homemade confection but the taste is really different. Step 1 In a flat-bottomed aluminium deep pan put all the pre-selected ingredients for Hunihakuru (Coconut sugary paste), made by ground tendered coconuts (Gabulhi Huni), toddy based suger (Dhiyaahakuru), and Pandan leaves (Raabaafai) for additional flavours. Melt on a very low flame, whisk all the ingredients by a wooden spoon until it becomes thick, dough coconut sugary paste. Step 2 Keep"
"such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, carrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or a meat-based stock. The recipe varies greatly based on the region or town in which it is prepared, depending on available ingredients. The consistency of the dish can vary, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It"
"just set. When the tajine is ready, it is turned out onto a plate and sliced into squares, accompanied by wedges of lemon. Tunisian tajines can also be made with seafood or as a completely vegetarian dish. In rural parts of Tunisia, home cooks place a shallow earthenware dish over olive-wood coals, fill it, cover it with a flat earthenware pan, and then pile hot coals on top. The resulting tajine is crusty on top and bottom, moist within and is infused with a subtle smoky fragrance. A similar dish known as ""tavvas"" is found in Cypriot cuisine. Tajine A"
"a ""Ghotni"" (a wooden hand masher) is used to stir it until it reaches a sticky-smooth consistency, similar to minced meat. The ingredients include meat (either goat meat, beef or chicken); pounded wheat; ghee—(milk fat rendered from butter, also called clarified butter); milk; lentils; ginger and garlic paste; turmeric; spices such as cumin seeds, caraway seeds (""shah zeera""), cinnamon, cardamom, cloves, black pepper, saffron, jaggery, natural gum, allspice (""kabab cheeni""); and dry fruits such as pistachio, cashew, fig and almond. It is served hot topped with a ghee-based gravy, pieces of lime, chopped coriander, sliced boiled egg and fried onions"
"created by toasting pumpkin seeds, grinding them to a powder, and blending with a broth of epazote. However, prior to blending, the toasted, ground seeds have their oil extracted by mixing the powder with a small amount of water and squeezing the resulting paste with your hands. This oil is collected and reserved for use as a garnish. After the tortillas have been dipped in the pumpkin seed sauce and filled, the dish is topped with a cooked tomato-chile sauce. Traditionally, the chile used in this sauce is the habanero. Finally, the reserved oil is sprinkled on top. In the"
"Tajine A tajine or tagine (Moroccan Arabic طجين tažin, from Arabic: طاجن tājun; Tifinagh: ⵜⴰⵊⵉⵏ) is a Maghrebi dish which is named after the earthenware pot in which it is cooked. It is also called a Maraq/marqa in North Africa. From Moroccan Arabic طجين ""tažin"", from Arabic طاجن ""tājun"" ""shallow earthen pot"", from ""tagēnon"" ""frying-pan, saucepan"". The tagine dates back to Harun al-Rashid who was a ruler of the Early Muslim conquests. The earliest writings about the concept of cooking in a tajine appear in the famous ""One Thousand and One Nights"", an Arabic-language story collection from the ninth century."
"Rotini Rotini is a type of helix- or corkscrew-shaped pasta. The name comes from a 17th-century Italian word meaning ""small wheels"". Rotini is related to fusilli, but has a tighter helix, i.e. with a smaller pitch. It should not be confused with rotelle (""wagon wheel"" pasta). Rotini originated from Southern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto, Carbonara or tomato-based sauces. Rotini is most often made from refined (white) wheat flour, although varieties made from whole wheat flour, brown rice, or other grains are"
"into a tomato-based curry. There is no strict set of steps to make this gravy. Below is one of the ways in which makhani gravy is prepared. Paneer makhani Paneer makhani (also called paneer butter masala) is a slightly sweet creamy dish of paneer, originating from the Indian subcontinent, in which the gravy is prepared usually with butter (""makhan""), tomatoes, cashews or cream. Spices such as red chili powder and garam masala are also used to prepare this gravy. A survey found that paneer butter masala was one of the top five foods ordered in India. ""Makhan"" is the Hindi"
"(sabudana), and Rajgira (Amaranth) is used to make a thalipeeth on Hindu fasting days. Thalipeeth Thalipeeth is a type of savoury multi-grain pancake popular in Western India. The dough is prepared from a flour called Bhajanee made from roasted grains, legumes and spices. For bhajanee, the grains include rice, wheat, bajra, and jowar. Legumes include chana and urad. Coriander seed and cumin seeds are the preferred spices in making bhajanee. When preparing the thalipeeth dough onion, fresh coriander and other vegetables and spices are added. Thalipeeth is usually served with white water buffalo milk butter, ghee or yogurt. The dish"
"of the Maghreb, and the Ottoman Empire. The cuisine has been strongly influenced by French and Italian (especially Sicilian) cooking. Unlike other North African cuisines, Tunisian food is quite spicy. A popular condiment and ingredient which is used extensively in Tunisian cooking, harissa, is a mix of spices commonly sold together as a paste. It is usually the most important ingredient in different sauces and gravies. Westernised harissa mostly contains red chilies to replace ""black cumin"" which is significantly different from standard cumin. Black cumin is readily available in the Mediterranean and middle east and there are many people that"
"the brass sheets, the basic shape of the product. Two dies are used for making the three basic pieces of tokni and dekchi; and one for making the only piece for parati. Heavy wood hammers are used in the initial stage and later on detailed finish is given by smaller metal hammers. Craftsmen wear hand and toe leather caps for protection. 2. Joining the joints: Borax powder, commonly known as suhaaga mixed in lukewarm water, for making a thick paste. The pieces to be joined are then placed edge to edge touching each other and this paste is applied on"
"of better flavour than those where the young leaves are green. In China And Southeast Asian countries such as Malaysia, the young leaves of Toona Sinensis or commonly known as Chinese Mahogany is used to make Toona Paste is used as a condiment for the following purpose:<br> 1. To serve with plain rice porridge as breakfast and simple meals.<br> 2. To enhance the flavour of a dish or soup. Normally common dishes made with Tonna paste are Chinese Mahogany Fried Rice, Chinese Mahogany Beancurd, Chinese Mahogany Mushroom Soup. The timber is hard and reddish; it is valuable, used for furniture"
"of prepared harissa. In 2006, the Tunisian production of harissa was 22,000 tonnes, incorporating about 40,000 tonnes of peppers. Tunisian harissa is often made with chilis grown around Nabeul and Gabès, which are relatively mild, scoring 40,000–50,000 on the Scoville scale. Another significant producer is Algeria's Annaba Province, which is also a significant consumer. According to cookbook author Martha Rose Shulman, premade harissa tastes rather different from that which is served in Tunisian and expatriate restaurants. Harissa Harissa ( ""harīsa"", from Maghrebi Arabic) is a Maghrebi hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti"
"matures it becomes sweeter and less sour (acidic) and the ripened fruit is considered more palatable. In Western cuisine, it is found in Worcestershire Sauce and HP Sauce. Tamarind paste has many culinary uses including a flavoring for chutnies, curries, and the traditional sharbat syrup drink. Tamarind sweet chutney is popular in India and Pakistan as a dressing for many snacks. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, and in certain varieties of Masala Chai tea. Across the Middle East, from the Levant to Iran, tamarind is used"
"the paste when squeezed out through a funnel. This is called ""naksha bori"". It is also called ""gahona bori"" or ""gayna bori"" because the designs often look like those of jewellery (gahana or gayna is Bengali for jewellery). To avoid breaking ""naksha bori"" when removing from the mat, a layer of poppy seeds is spread before laying the paste. The district of Purba Medinipur is famous for its ""naksha bori"". Preparing bori is almost exclusively done by women of the household, sometimes assisted by children. Contrary to the common notion, it is not grown on trees. Bori can be fried"
"paste of onions, tomatoes, ginger and garlic shallow fried in refined sunflower oil. It is a basic paste used for most North Indian dishes. It is suitable for all tomato-based dishes. The ‘Aashirvaad’ Multi-Purpose Cooking paste is available in Delhi, Chennai, Hyderabad, Bengaluru, Kolkata, Ahmedabad, Mumbai and Pune at grocery outlets. It is available in pouch size of 100g and 280g bottle. Aashirvaad Aashirvaad is a brand of staple food and kitchen ingredients owned by ITC Ltd. The Aashirvaad range of products include Atta, Salt, Spices and Instant mixes. ITC entered the branded Atta market with the launch of Aashirvaad"
"Tauco Tauco, Taucu, Taotjo or Tauchu () is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in order to make a soy paste. The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma. The sauce is also commonly used in other Indonesian cuisines traditions, such as Sundanese cuisine and Javanese cuisine. Taucu is generally used in"