Tahini is a paste or sauce used in Middle Eastern cuisine, originating in the Levant and especially popular in Lebanon and Syria. The name is derived from the Arabic word طحين tahin. It is made by grinding sesame seeds most often in a stone mill. The resulting paste is sometimes called “tahini” in English, although tahini can also refer to the paste prepared from any other type of seed or nut, such as sunflower seeds and almonds. The preparation of tahini and its derivatives is a traditional task in Middle Eastern and North African households. It is also used as an ingredient, for example in hummus.

An alternative method of preparation involves first dry roasting the sesame seeds until they turn golden brown in color, then crushing them with a mortar and pestle or with a rolling pin on a flat surface. This creates a dry, brownish-yellow paste, called “tahina”. The difference in color is due to the roasting process.

In Lebanon and Syria, “tahini” is also made from sunflower seeds, and is called “tahina d’arbe”. A popular dish in Lebanon is mashed fava beans with garlic and tahini.

Tahini is high in calcium, magnesium, phosphorus, and iron. It also contains B vitamins and healthy fats. It is used as an alternative to peanut butter because of its nutty flavor.

Tahini is made from sesame seeds that are not roasted before processing. The seeds are soaked in water, then dried and crushed into a fine powder. The powder is mixed with water to form a pasty mass. The tahini paste can be used immediately or stored for later use. Some commercial producers make their tahini in large factories using machines that grind the sesame seeds into a fine powder, mix it with water, and then press the paste through screens to remove any remaining husks or particles of shell. Other producers make their tahini at home; they crush the seeds using a special tool called “aṣab” or “ṣabā”, pour water into the sesame paste to give a thick consistency, then remove the paste from the mortar and store it in special clay pots called “raḥba” until ready for sale. The process of making tahini in most Middle Eastern countries has not changed for centuries; however, making it at home has become less common with the spread of modern technology.

Tahini can be served as a dip or as an ingredient in other dishes, such as hummus bi tahini and halva bi tahini (sesame halvah). It can also be mixed with olive oil to form a sauce that can be served over vegetables or fish (see Tarator). In Lebanon it can be spread on bread like butter or peanut butter and consumed by itself or with zaatar or cheese with olives as mezzeh (appetizer). It can be added to soup or stew as it is cooking to enrich its flavor (“soupe au pistou” in Provence). It can also be used as an ingredient when making pita bread (see below).