making tahini

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Does anyone grind sesame seeds for tahini? I bought a can at the local megamart and it was nasty. There is one little store in town that sells it but it is essentially unlabeled and I have a suspicious nature.

 
I've never made my own, but I have had rancid stuff too. If there is a

university anywhere near you, they will have middle-eastern grocery stores there, if nowhere else in the city.

 
Oh, I was just reading about this. Apparently, the key is to soak the seeds first, then Vitamix

them. Comes out creamy without extra oil.

I must have read it up there with the Vitamix thread/links.

 
I live near OSU.

There is a middle-eastern grocery in town but their tahini was not labeled properly. My guess is they broke down a bulk container. It was probably OK but I have a suspicious nature when it comes to food. I was going to buy some feta there one day. When I reached into the refrigerator it was clearly well above 40F. I mentioned this to the clerk who was aware but didn't seem concerned. I won't be buying any perishables there.

 
Thanks, I'll google it. I (sadly) don't have a Vita-mix but will give my sub-par equipment a whirl!

 
I read an essay by Ruth Reichl on hummus and importance of good tahini. The

brand I typically used (white metal can with a camel on it) was bitter and often tasted rancid but I never thought about it. Ruth's essay drove me to seek out other tahini. While I've only tried a couple, I'm quite happy with Cortas brand, which you can order online. My favorite Middle Eastern resto uses that brand as well.

As for making your own tahini, are you on Facebook? Paula Wolfert has a terrific Moroccan food group with some astonishingly great cooks (by Paula's standard). You might want to jump on there and ask about making your own tahini. My guess is you'll get a great response there.

 
Thanks - good idea and I bought the same rancid brand, will look for Cortas when I go into OKC

 
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