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