Make Tahini in your house _ Sofrat hadhramia

Tahini is used in the preparation of many types of food, and it is one of the famous foods, especially during the days of the holy month of Ramadan, as a meal that provides the body with high calories. There are conflicting accounts regarding the origin of tahini. Some of them say that it is a part of Turkish cuisine, and some of them say that its origins go back to the Levant, specifically Palestine. The tahini industry is one of the famous and ancient industries in the city of Nablus, including halva.

🔹Tahini provides the body with high calories, as each teaspoon of it provides the body with one hundred and thirty calories.

🔹It contains benign, mono- and poly-saturated fats. These fats are needed by the body to produce the energy needed for vital processes in the body.

🔹Protects against increased levels of cholesterol in the blood; So it maintains the health of the heart and arteries.

🔹Each tablespoon provides three grams of vegetable protein that the body needs to build and renew cells.

🔹It contains plant sterols, which are antioxidant compounds that prevent the formation of free radicals that cause cancer.

🔹It also contains thiamine, which strengthens the immune system and nervous system, and improves digestion.

🔹It provides the body with many mineral salts. Such as phosphorus, zinc, manganese, and copper, which play an important role in improving organ functions.

🔹Half a cup of sesame.

🔹A quarter cup of sesame oil, or vegetable oil.

🔹A teaspoon of flour.

🔹A quarter teaspoon of salt.

💠Preparation:

🔹Roast raw sesame slightly until it turns light blonde in color. Heat sterilizes the sesame, makes the tahini last longer, and also gives it a distinctive color.

🔹Grind the sesame in a coffee grinder until it is very fine, then transfer it to the blender bowl, add flour and salt and mix a little until the ingredients are combined.

🔹Add the amount of oil and mix again for two full minutes. Continuous mixing gives the tahini a viscous, thick consistency.

🔹Put the tahini in a tightly closed glass jar, and store it at room temperature, or in the refrigerator as desired, and it is ready for use.

🔹Grilled eggplant.

🔹A teaspoon of lemon juice.

🔹Garlic clove.

🔹Two tablespoons of tahini.

🔹A quarter teaspoon of salt.

🔹A tablespoon of labneh.

🔹Ice cube.

 💠Preparation:

 🔹Place the stuffed eggplant in the blender bowl, add the rest of the ingredients and mix them well at high speed, until the ingredients are mixed together, and you obtain a completely thick and smooth mixture.

 🔹Place the spicy eggplant in a serving dish, and decorate it with a little sumac and olive oil.