This post is part of our Summer Cookbook Club series for July 2020, featuring Adeena Sussman’s book, Sababa.


Tahini, at its most basic definition, is a paste made of ground sesame seeds. Sometimes the seeds are roasted; sometimes they aren’t. Unroasted seeds are considered raw.

People either tend to love it or hate it. If you’re on the “hate it” side, you might want to rethink your position and explore your sesame seeking options.

“To make tahini, sesame seeds are soaked in water (sometimes salted), then crushed so the hull separates from the tender inner germ. The seeds are then run through a centrifuge to separate and dispose of the waste before being roasted and ground between huge millstones,” Adeena Sussman writes in her most recent cookbook, Sababa.

When tahini is good, it should be homogeneous, creamy, thick but pourable, with a…

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