Best Tahin Pekmez Recipes

HOMEMADE TAHINI

Homemade Tahini image

Tahini is a staple in Middle Eastern cooking. It's added to mashed garbanzo beans to make hummus, mixed with date paste, or drizzled with pekmez in Turkey for breakfast. It tastes great in sandwiches or baked into cookies. Really, there are many many uses for this tasty dip. Start with the freshest sesame seeds you can find.

Provided by SFChef

Categories Side Dish Sauces and Condiments Recipes

Time 25m

Yield 48

Number Of Ingredients 2

Ingredients

5 ½ cups sesame seeds
2 ½ cups olive oil, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

Nutrition Facts : Calories 194 calories, Carbohydrate 3.9 g, Fat 19.4 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 2 mg

TAHIN PEKMEZ

Tahin Pekmez image

A traditional Turkish spread/dip. This has been referrred to as the 'peanut butter and jelly sandwich of Turkey'. I don't know how valid that statement is, but a PB&J sandwich-even if it's a Turkish version sounds good to me! Depending on the recipe source, sometimes the ratio of grape molasses to tahini is 1:1. Experiment.

Provided by COOKGIRl

Categories Turkish

Time 2m

Yield 3/4 cup

Number Of Ingredients 2

Ingredients

1/2 cup grape molasses
1/4 cup tahini (homemade is best!)

Steps:

In a bowl combine the ingredients. Some recipes online indicate to mix well while others stir the ingredients together in a "swirly" manner (think of a marbled cake). I'll let you decide that.
Serve at room temperature.
Use as a spread/dip with Turkish or Arabic bread, French bread, etc.

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