Tahin Pekmez Recipes
HOMEMADE TAHINI
Tahini is a staple in Middle Eastern cooking. It's added to mashed garbanzo beans to make hummus, mixed with date paste, or drizzled with pekmez in Turkey for breakfast. It tastes great in sandwiches or baked into cookies. Really, there are many many uses for this tasty dip. Start with the freshest sesame seeds you can find.
Provided by SFChef
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 48
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
- Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
- Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.
Nutrition Facts : Calories 194 calories, Carbohydrate 3.9 g, Fat 19.4 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 2 mg
TAHIN PEKMEZ
A traditional Turkish spread/dip. This has been referrred to as the 'peanut butter and jelly sandwich of Turkey'. I don't know how valid that statement is, but a PB&J sandwich-even if it's a Turkish version sounds good to me! Depending on the recipe source, sometimes the ratio of grape molasses to tahini is 1:1. Experiment.
Provided by COOKGIRl
Categories Turkish
Time 2m
Yield 3/4 cup
Number Of Ingredients 2
Steps:
- In a bowl combine the ingredients. Some recipes online indicate to mix well while others stir the ingredients together in a "swirly" manner (think of a marbled cake). I'll let you decide that.
- Serve at room temperature.
- Use as a spread/dip with Turkish or Arabic bread, French bread, etc.
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- Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.
- Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency (*see Note)
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- In a separate bowl, mix the tahini and pekmez and smooth out any lumps. (If your tahini is dry or the pekmez is lumpy, use a hand blender.) Add in the other liquids and stir.
- Gradually, add the liquid ingredients into the dry. Fold together until just combined – don’t over mix.
- Pour into two greased or lined cake tins (about 7 inches/18cm diameter, shallow tins). (If you use a single cake tin, cook for longer and be careful the top does not burn.) Bake on 180c for around 35 minutes or until a knife comes out clean but not too dry.
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