Probably, it goes without saying that GLN loves languages. But if you know GLN well, you also know that for us languages are most beautiful because of the connections they let us form with each other, and for this reason (as if anyone really needs a reason…) we also love food. Cuisine, like language, does not stop at borders. Tahini is a prime example. Born some 4000 years ago from ground up sesame seeds, tahini has made its way all around the Mediterranean and Middle East. It features in some East Asian dishes and made its way to the United States in the twentieth century. Now, thanks to Nasser, one of our Arabic Foreigner Teachers, Tahini has made its way to GLN.
Tahini is an important ingredient in hummus, can be used as a condiment, and of course, can be eaten by itself. If you care to make your own Tahini, the process is surprisingly easy. Here is a recipe we’ve learned from http://www.inspiredtaste.net/26901/easy-tahini-recipe/:
Step 1: Roast 1 cup of hulled sesame seeds on medium-low heat in a wide saucepan 3-5 minutes or until fragrant, being careful not to burn them (this step is optional)
Step 2: Grind seeds in a food processor until a crumbly paste forms, and then add 2-4 tablespoons of a neutral oil (like grapeseed or vegetable oil) until the mixture is smooth and pourable
Step 3: Add salt to taste if you prefer, and enjoy!
You can even store your tahini in the refrigerator for up to a month–no worries if it starts to separate, just give it a good stir and go right on snacking!
It’s not a long process, which means you can make tahini all the time and still have plenty of time left to take Arabic at GLN. Even if Arabic is not the language for you, though, you should definitely still try tahini.