So here's how to buy the good stuff.
Sadly, my sesame-coated culinary aspirations remain unfulfilled due to multiple past encounters with tahini that's either unpleasantly bitter or chalky.
My other problem: Soom tahini isn’t widely available at retail. The Zitelmans sell mainly to restaurants. So how does one go about shopping for this intriguing ingredient at the store? I asked Zitelman and Ottolenghi to weigh in.It’s a paste made from hulled sesame seeds. A staple ingredient in Middle Eastern, Mediterranean, and African cooking, it's high in protein and a good source of iron, calcium, magnesium and the so-called good fats.
Much of what’s sold in grocery stores is “a blend of sesame from lots of different places,” says Zitelman., and China and Sudan, two other leading sesame producers. Zitelman knows of large South American farming co-ops that supply sesame to a popular American brand.the white humera varietyWhite humera sesame thrives in Ethiopia’s volcanic soil and sunny climate, and the seeds are still painstakingly harvested by hand, according to Zitelman.
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