SESAME PASTE VS TAHINI RECIPES

Steps:

• Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame seeds can burn quickly.
• Transfer toasted seeds to a baking sheet or large plate and cool completely.
• Add sesame seeds to the bowl of a food processor then process until a crumbly paste, about 1 minute.
• Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times. Check the tahini’s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.
• Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
• Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.

Steps:

• Heat a skillet over medium heat. Pour the sesame seeds, flour and salt in it.
• Stir the tahini at all times until the sesame seed aquire a golden color.
• Transfer the finished spread into a blender. Blend well.
• Serve the Arabic sesame tahini paste with toasted slices of bread .