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5
out of 5
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Excellent!,
December 19, 2007
By primative
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"I just finished my second batch(scaled down...this recipe makes a lot!), first with pre-roasted sesame, now with raw sesame I lightly roasted myself as in the recipe, and have been very pleased with both. I am curious though; while I prefer this to the jarred tahini found in the local Mid-East market, they seem to be completely different creatures. The homemade is far more fragrant, and tastes very different plain. In the jarred version there is no olive oil, only "hulled sesame seed", but the taste difference seems larger than this could account for. Any ideas anyone? So far, I have used this recipe in Hummus and Baba Ghannouj, and am very pleased with the results! We'll see how Tuna Tahini works out tonight.
Also, does anyone know what is in the coarse, spicy tahini you get in little containers with falafel? I asked the owner of the local falafel place last time I was there, but we couldn't bridge the language barrier. Great stuff, love to get the recipe."
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549 of 562 people found this review helpful.
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