Posted by Gwyn MacDonald
Ah, the small but mighty sesame seed. Savory or sweet, raw or toasted, crunchy or smooth. This magnificent seed is an essential culinary ingredient in many cultures throughout the world. A good source of calcium, magnesium, zinc and fiber, sesame seeds are a great addition to grains, cereals hot or cold, roasted veggies or salads.
The hubby likes to sprinkle them on toasted bread with olive oil. Better yet, he likes to make bread with sesame seeds baked on top! Another lovely way to get your daily sesame is tahini.
Have you tried Soom sesame tahini? AMAZING!!!!! Made right here in the Philadelphia area, sold in many local shops and used exclusively by many chefs across the country, it has become a staple and a favorite in our kitchen.
My husband and I have always loved tahini. We used it often in our former careers as vegan/vegetarian/macrobiotic cooks and bakers. Not to mention at home in hummus, salad dressings, on toast with honey or olive oil or the most yummy in my opinion, on baked sweet potatoes! Lately we have been under the spell of the Jerusalem cookbook by Yotam Ottelenghi and Sami Tamimi. Wonderful sauces, dips, spreads and even cookies made with tahini are scattered throughout. (Highly recommend this book as well as Plenty and Plenty More. Fabulous recipes, gorgeous photos, inspiring writing! but I digress…..back to sesame.)
We recently made a series of dips from a Saveur article about Egypt. The carrot and tahini dip was superb as was the parsley and tahini. The beet dip is next on the list! Both were really easy to make and great for lunches.
What’s your favorite way to bring a little sesame into your life?
P.S. Saveur issue #176 has the article on Egypt and all of the great recipes. The chicken dish ROCKED!
