What is tahini paste which is used in Middle Eastern cookery made from
"into a bar resembling peanut brittle and sold in stores and street corners. Sesame is a popular and essential ingredient in many Middle Eastern cuisines. Sesame seeds are made into a paste called ""tahini"" (used in various ways, including ""hummus bi tahini"") and the Middle Eastern confection ""halvah"". Ground and processed, the seed is also used in sweet confections. Sesame is also a common component of the Levantine spice mixture ""za'atar"", popular all throughout the Middle East. In South Asian, Middle Eastern, and East Asian cuisines, popular confectionery are made from sesame mixed with honey or syrup and roasted into"
"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"
"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 ."
"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"
"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"
"or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for ""lablabi"", a chickpea soup usually eaten for breakfast. In Algeria, harissa is commonly added to soups, stews, and couscous. Harissa paste can also be used as a rub for meat or eggplants. In Israel, harissa is a common topping for ""sabich"" and ""shawarma"", although other hot sauces like the Yemeni ""sahawiq"" or the Iraqi ""amba"" are also used. Moroccan cuisine has also adopted harissa, using it as a side condiment for tagines, or sometimes mixed into dishes. Tunisia is the biggest exporter"
"Hummus Hummus (, , or ; , full Arabic name: hummus bi tahini ) is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. It can also be found in most grocery stores in North America and Europe. ""Hummus"" comes from the Arabic word meaning ""chickpeas"", and the complete name of the prepared spread in Arabic is ""ḥummuṣ bi ṭaḥīna"" which means ""chickpeas with tahini"". Spelling of"
"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."
"Hawaij Hawaij (, ), also spelled Hawayej or Hawayij, is the name given to a variety of Yemeni ground spice mixtures used primarily for soups and coffee. Hawaij is used extensively by Yemenite Jews in Israel and its use has spread more widely into Israeli cuisine as a result. The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetable dishes, and even as a barbecue rub. It is made from cumin, black pepper, turmeric and cardamom. More elaborate versions may include ground cloves, caraway, nutmeg, saffron, coriander, fenugreek and ground dried onions. The Adeni version"
"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"
"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"
"cafes, and are served at functions and celebrations, as well as being prepared by home cooks. They are often served as a light meal with hardboiled eggs and chopped vegetable salad. Ashkenazi Jews from Vienna and Budapest brought sophisticated pastry making traditions to Israel. Sacher torte and Linzer torte are sold at professional bakeries, but cheesecake and strudel are also baked at home. Jelly donuts (""sufganiyot""), traditionally filled with red jelly (jam), but also custard or dulce de leche, are eaten as Hanukkah treats. Tahini cookies are an Israeli origin cookies made of tahini, flour, butter and sugar and usually"
"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"
"Labneh is a popular mezze dish and sandwich ingredient. A common sandwich in the Middle East is one of labneh, mint, thyme, and olive on pita bread. The flavour depends largely on the sort of milk used: labneh from cow's milk has a rather mild flavour. Also the quality of olive oil topping influences the taste of labneh. Milk from camels and other animals is used in labneh production in Saudi Arabia and other Gulf countries. Bedouin also produce a dry, hard labneh (""labaneh malboudeh"", similar to Central Asian qurut) that can be stored. Strained labneh is pressed in cheese"
"the Middle East, it is used for flat round breads, and in Europe and elsewhere, it can be used for pizza or ""torte"". Couscous is a Middle Eastern dish made from small, boiled balls of durum wheat. The Israeli variant of couscous involves larger pearls of durum called ptitim in Hebrew. Durum flour and semolina are good for making pasta because it does not create doughs hard to shape, e.g. into sheets. Technically, the dough is relatively plastic, contrasting with the strong elastic doughs obtained from bread flours. The French language differentiates strength (force) from hardness (dureté), resolving a contradiction"
"Harissa Harissa ( ""harīsa"", from Maghrebi Arabic) is a Maghrebi hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti () pepper, serrano peppers, and other hot chili peppers, spices and herbs such as garlic paste, coriander seed, saffron, rose, or caraway, as well as some vegetable or olive oil for preservation. Harissa is most closely associated with Tunisia but is also common in Libya, Morocco and Syria among other places. As with the European cuisine, chili peppers were imported into Maghrebian cuisine via the Columbian Exchange, presumably during the Spanish occupation of Tunisia between 1535"
"the Middle East, it is sometimes served with tortilla chips or crackers. ""Hummus ful"" (pronounced ) is topped with a paste made from fava beans boiled until soft and then crushed. ""Hummus msabbaha/mashawsha"" is a mixture of hummus paste, warm chickpeas and tahini. Hummus is a popular dip in Egypt where it is eaten with pita, and frequently flavored with cumin or other spices. For Palestinians and Jordanians, hummus has long been a staple food, often served warm, with bread for breakfast, lunch or dinner. All of the ingredients in hummus are easily found in Palestinian gardens, farms and markets,"
"and as ""xawaash"" is employed in many Yemeni and Somali dishes. Hawaij includes aniseeds, fennel seeds, ginger, and cardamom. Yemeni cuisine is often prepared hot and spicy with the use of chili peppers, cumin, coriander seeds, turmeric, and other spices. Herbs such as fenugreek, mint, and cilantro are also used. Fenugreek is used as one of the main ingredients in the preparation of a paste or sauce called ""holba"" (also spelled ""hulba""). A popular spice used in breads (including ""kubane"" and ""sabayah"") is black cumin, which is also known by its Arabic name ""habasoda"" (""habbat as sowda""). ""Bint Al-Sahn"" (""sabayah"")"
"Mehndi Mehndi, mehendi or henna is a form of body art from India, Pakistan, Arabia and the Arab world in which decorative designs are created on a person's body, using a paste, created from the powdered dry leaves of the henna plant (""Lawsonia inermis""). Ancient in origin, ""mehndi"" is still a popular form of body art among the women of the Indian Subcontinent, Africa and the Middle East. ""Mehndi"" is derived from the Sanskrit word ""mendhikā"". The use of mehndi and turmeric is described in the earliest Hindu Vedic ritual books. It was originally used for only women's palms and"
"is also served in some restaurants during the week. The basic ingredients are meat and beans or rice simmered overnight on a hotplate or ""blech"", or placed in a slow oven. Ashkenazi ""cholent"" usually contains meat, potatoes, barley and beans, and sometimes kishke, and seasonings such as pepper and paprika. Sephardi ""hamin"" contains chicken or meat, rice, beans, garlic, sweet or regular potatoes, seasonings such as turmeric and cinnamon, and whole eggs in the shell known as ""haminados"". Moroccan Jews prepare variations known as ""dafina"" or ""skhina"" (or ""s′hina"") with meat, onion, marrow bones, potatoes, chickpeas, wheat berries, eggs and"
"Haneeth Haneeth () is the traditional dish of Yemen. It is now very popular in the rest of the Arabian Peninsula and in many other Saudi cities such as Bareg and Al Qunfudhah and generally the Southern region of Saudi Arabia. Haneeth is usually made from basmati rice, meat (lamb), and a mixture of spices. The meat used is usually a young and small-sized lamb to enhance the taste further. The main thing which differentiates it from Mandi is that the meat is cooked under airtight pressure whereas Mandi is cooked in the tandoor (taboon in Yemeni), which is a"
"Icelandic Brennivin, and several liqueurs are made with caraway. In Middle Eastern cuisine, caraway pudding, called Meghli, is a popular dessert during Ramadan. It is typically made and served in the Levant area in winter and on the occasion of having a new baby. Caraway is also added to flavor ""harissa"", a Tunisian chili pepper paste. In Aleppian, Syrian cuisine it is used to make the sweet scones named ""keleacha"". Caraway fruit oil is also used as a fragrance component in soaps, lotions, and perfumes. Caraway is also used as a breath freshener, and it has a long tradition of"
"with a whole chicken stuffed with rice. Jews from Morocco or Iberia make a version called ""adafina"" or ""dafina"", which calls for spices like garlic, cinnamon, allspice, ginger, and pepper, as well as whole eggs that turn brown and creamy during the long cooking process. The Spanish ""cocido"" ('stew') containing chicken and chickpeas is a likely offshoot of the traditional hamin of the Spanish Jews. Yemenite Jews have developed various kinds of puff pastry cooked for ten hours, including ""jahnoun"" and ""kuban"" (eaten in the morning of the Sabbath rather than at mid-day, with dairy meals). Sephardi-style hamin typically includes"
"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"
"are frequented during breakfast and dinner. Hummus is a staple in Palestinian side dishes, in particular in ""hummus bi tahini"", in which boiled, ground beans are mixed with tahini (sesame paste) and sometimes lemon juice. Hummus is often slathered in olive oil and sometimes sprinkled with paprika, oregano and pine nuts; the latter are especially popular in the West Bank. Chick peas are also mixed with ful (fava beans), resulting in an entirely different dish, ""mukhluta"", with a distinct flavor and brownish color. Baba ghanoush is an eggplant or aubergine salad or dip with several variants. The root of all"
"not complete without it. In Israel, it is also known as ""salat ḥatzilim"", although a variation with that name made with mayonnaise instead of tahina is also widely available. Baba ghanoush Baba ghanoush ( ""bābā ghannūj"", also appears as ""baba ganoush"" or ""baba ghanouj"") is a Levantine or Greater Syria dish of mashed cooked eggplant mixed with tahina (made from sesame seeds), olive oil, and various seasonings. The traditional preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a"
"Mesir macunu Mesir Macunu is a traditional Turkish sweet believed to have therapeutic effects. Mesir paste was first produced as a medicine during the Ottoman period, but later became an important part of local festivities in the city of Manisa. Earlier versions of Mesir macunu were not sweet, but rather spicy in flavor. Macun is a sweet Turkish confectionery toffee paste that originated from spicy preparations of Mesir macunu. According to the story about the origins of Mesir paste; Ayşe Hafsa Sultan, who became the wife of Yavuz Sultan Selim and the mother of Suleyman the Magnificent after her placement"
"family of the bride mixes a paste derived from the henna plant that is placed on the palms of the bride and groom, and their guests. After the paste is washed off, a deep orange stain remains that gradually fades over the next week. Yemenites had a special affinity for Henna due to biblical and Talmudic references. Henna, in the Bible, is Camphire, and is mentioned in the Song of Solomon, as well as in the Talmud. This tradition is also practiced by Pashtuns and Afghan Jews. A Yemenite Jewish wedding custom specific only to the community of Aden is"
"Jachnun Jachnun or Jahnun (, ) is a Jewish- Israeli pastry, originating from Adeni Jewry, and traditionally served on ""Shabbat"" morning. Jachnun is left in a slow oven overnight. It is prepared from dough which is rolled out thinly, brushed with shortening (traditionally, clarified butter or ""samneh""), and rolled up, similar to puff pastry. It turns a dark amber color and has a slightly sweet taste. It is traditionally served with a crushed/grated tomato dip, hard boiled eggs, and skhug (a type of hot sauce). Those with a sweet tooth like to unroll the Gachnun, spread strawberry jam, before rolling"
"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"
"It is also mentioned during the Abbasid Caliphate (which stretched from the Middle East to North Africa and al-Andalus during the ninth century. The dish would have been already famous amongst the nomadic Bedouin people of the Arabian Peninsula, who added dried fruits like dates, apricots and plums to give it its unique taste. Tagine is now often eaten with french fries, either on the top or on the side. Today, the cooking-pot and its traditional broth is primarily prepared in the Middle East and North Africa. In North Africa it is called a Tajine, while in the Middle East"
"bread, called pita, is a staple to every Lebanese meal and can be used in place of a fork. These recipes are attributed to these regions in Lebanon, although you find them now as main dishes at most Lebanese homes across the country with local variations. Some of the items on this list are complete dishes (e.g., Fatayer pastry), whereas others are ingredients that are used in dishes (e.g., Tahini, a sesame paste). Lebanese cuisine Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are"
"sometimes rice is also used. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat. The origin of haleem lies in the popular Arabian dish known as Harees (also written as Jareesh). According to Shoaib Daniyal, writing in ""The Sunday Guardian"", the first written recipe of Harees dates back to the 10th century, when Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar compiled a cookbook of dishes popular with the ""kings and caliphs and lords and leaders"" of Baghdad. ""The version described in his Kitab Al-Tabikh"