INGREDIENT SPY
TAHINI
This month’s Donna Hay recipes (see p106) cause
with our editors because one of the dishes calle
hulled tahini. I have to confess the food teamw
stumped at first – as far as we can see, tahiniisn’t
hulled or unhulled in the UK and is just describe
‘tahini’. After a bit of research, we discoveredthe
version is smoother and creamier than unhulled
The sesame seeds are often roasted first, thenth
skins are removed to create a smoother, cleaner-
paste with a looser texture – great for drizzlingor
sauces. In contrast, the unhulled version is bette
spreading as its texture is more like peanutbu
Although the two types can be used interchangeab
tahini you’re using is really thick it will need ‘lettin
(thinning) with a bit of water, lemon juice or yogurt
it more of a drizzling consistency.Two to try
We discovered that Belazu’s wonderful Nablus Tahini,
from £6.99 for 500g at souschef.co.uk, is hulled, while
Al Arz Whole Sesame Tahini, £6.20 for 453g at
ottolenghi.co.uk, is unhulled.
Both are excellent.When life
gives you
lemons (or
oranges)...
Seasonally it’s
a great time
to add citrus to
your recipes,
and here’s a
clever trick:
a quick 15 or 20
seconds in the
microwave
softens the skin
and cell walls
a little, which
helps to extract
the maximum
amount
of juice. →makelifebetter.
COOK’S TIP
da stir
edfor
were
soldas
ed as
hulled
tahini.
eouter
tasting
making
erfor
tter.
ly,if the
gdown’
t to giveLADY
MARMAL
If you’re making
p72) or just want
a jar of shop-bou
this hot toddy:ad
spoonful of mar
to a mug, stir ina
gin, whisky or bra
top up with hotw
sprig of rosemary
m
f
deliciousmagazine.co.uk 115