Try this Homemade Tahini recipe, or contribute your own.
Suggest a better descriptionMyra had asked about making tahini at home from sesame seeds. I finally got around to looking in some of my cookbooks and found this, from the New York Times Natural Foods Cookbook, by Jean Hewitt: Grind the seeds finely in a Moulinex grinder. Put the other ingredients in a blender, and blend on medium speed, while adding the ground seeds. Blend till the mixture has the consistency of thick heavy cream. Yield: 3/4 cup If you cant get kelp, I suppose you could substitute some salt (less than a teaspoon, I would imagine). If you dont have a Moulinex grinder, maybe you could use a mortar and pestle. Posted to JEWISH-FOOD digest V96 #80 Date: Tue, 19 Nov 96 07:09:48 +0200 From: Annice Grinberg
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 858 | ||
Calories from Fat: 671 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.6g | 99 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 28.9g | ||
Polyunsanturated Fat 32.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.2mg | 1 % | |
Potassium 700.8mg | 18 % | |
Total Carbohydrate 35.7g | 10 % | |
Dietary Fiber 17.1g | 68 % | |
Sugars, other 18.6g | ||
Protein 25.6g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 858
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