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Tahin Cookies

This fall and winter try making these Tahina Cookies with Tea and you will fall in love with them just like me. I recently made them and couldn’t wait to share this recipe with you all. There are ofcourse different ways of making these cookies, but I found this one working for me.

I recently bought loads of Tahina for a food event and wasn’t keen on storing it for only hummus. And this is seemed to be a good choice finally. They aren’t too sweet or salty, just the perfect balance of flavor for me. Takes 15 mins to bake these in the oven and another 15 mins to cool them down till you can grab them.

History of Tahin/Tahina

Tahina or Tahini is the Arabic name for ground sesame seeds. Tahini, the product of toasted ground sesame seeds came from Persia where it was called “ardeh.” From there it moved to Israel. For centuries only the aristocracy and wealthy could obtain the ingredients to make tahini. In some cultures, tahini was used as currency. Greeks, Indian, Turkish doctors for centuries recommended the use of sesame paste for medicinal purposes. In India sesame is used very often to make sweets during the winter months to bring in warmth in the body. And rightly so, sesame is a true natural source for it. 

I think sesame is the only ingredient common across all cultures in Asia, can you think of any thing else? I asked this question once on Instagram and had a lot of answers like ginger, turmeric, cumin etc. Most of these are shared among different food cultures but not in the same extent as Sesame gets used. Tahina is mainly used for making hummus and I have a recipe of hummus here – https://spicetrip.nl/hummus-white-chickpea-dip-vegan/

Sesame seeds are grown across various countries, but the best one are grown in Ethiopia and they are called Humera seeds. If you want to make the best hummus or try the best tahin, go look for the ones growing in Ethiopia. You know, one of the main reasons why it tastes so good is because it is high in fat, in this case the ‘good fat’ which is also nutritionally dense. It also contains Vitamin B,E, calcium and a few other minerals.

Some more interesting facts

In Iraq, tahini is combined with date syrup to make a wonderful sweet dessert. Halva is made with tahini in Iran. Tahini is used instead of tzatziki for souvlaki in Cyprus. In Greece, tahini is spread on bread sometimes with honey or jam. You can buy jars of tahini with cocoa or honey in the grocery stores of Greece.

There are recipes for tahini fudge, soups made with tahini, main dishes, sauces, tahini carrot bread, chicken, shwarma, desserts, noodles, and salad dressings. With a texture like peanut butter and a sesame flavor, it is not surprising that tahini is so versatile and lends itself to so many recipes. It has a distinct bitter flavor but ofcourse not very over powering for sure.

Making Tahina at home

Tahini can me made at home. While the process is a little cumbersome, the result is delicious. To whip up tahini, sesame seeds are carefully roasted in the oven for 6-8 minutes, then ground in a food processor with olive oil until you get a lovely sesame paste.

I used the store bought one, but you can check recipes online to make it at home.



This recipe turned out to be a very easy one and will be quite a repeated one this season at home. If you are passing by, maybe just drop it at my work and enjoy some tea and cookies.

Print Recipe
Tahina Cookies Yum
Cuisine International
Prep Time 15 minutes
Cook Time 18 minutes
Cuisine International
Prep Time 15 minutes
Cook Time 18 minutes
  1. Heat the oven to to 176 C (or 350 degrees F)and line two baking sheets with parchment paper or silicon mats.
  2. Mix all the dry ingredients in a bowl and set aside.
  3. Place the butter, tahina and sugars in a bowl and cream using a hand blender. Add the egg and vanilla. Mix well. Add the dry ingredients and mix well. Do not over mix.
  4. Make walnut size balls from your dough and roll in sesame seeds (if needed in all sides) I preferred only the top side. Place the cookies on the baking sheet and press them down with a fork. Press down in the other direction to make a crisscross. Leave about an inch of space between the cookies.
  5. Place the cookies in the oven and bake for 15 to 18 minutes until they are browned. Don't let them bake for too long, else they turn out too hard to bite. Allow the cookies to cool on the baking sheet and remove them to a cooling rack. Cool the cookies completely. You can store these in an airtight container for up to 5 days.
Recipe Notes

1 cup = 128 gms

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Let me know below if you gave this recipe a try.

Happy Cooking!



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