Saturday 4 December 2010


Tahini Dressing/芝麻酱[zhī má jiàng]

Recipe from Judith Manalo adapted from Sticks 'N' Sushi Restaurant Copenhagen

Preparation & Cooking time: 5 minutes

- Tahini (Sesame paste) (1 teaspoon)
- Maple syrup (1 teaspoon)
- Olive oil (2 tablespoons)
- Flax seed oil (1 teaspoon)
- Lime (half)
- Dash of sea salt
- Walnut oil (1 teaspoon) (optional)

1. Mix them together and stir
2. Serve with salad

For babies:
This is NOT for babies.

Nutritional Value:
Tahini is made from ground sesame seeds which are a very good source of the minerals copper and manganese. They are also a good source of magnesium, calcium, iron, phosphorus, vitamin B1 and zinc. In addition, sesame seeds are a good source of both dietary fiber and monounsaturated fats.

Additional Information:
Tahini originates in ancient Persia (Iran), under the name ardeh (ارده) 'holy food'. Tahini is from an Arabic loanword to English. Tahini basically means sesame seed paste/butter, and it is made from ground sesame seeds. It is similar to the Japanese sesame paste/sauce used when eating sabu sabu. The Chinese uses sesame oil as seasoning in their porridge and cooking as well as sesame paste in their desert "tangyuan". Tahini-based sauces are common in Arab and Israeli restaurants as a side dish or as a garnish.

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