Tahina, a must in Lebanese cuisine


We are going today with an essential recipe within Lebanese cuisine. Tahini or tahina is a sesame paste that is used to spread with bread or as a complement to other recipes such as hummus, falafel or as a "sauce" on kebabs. We can make it more liquid or thicker depending on the use we are going to give it.

The amount used for each recipe is usually between two or three tablespoons, so we are going to prepare a small amount, but if you want to make more you just have to multiply the amounts that we are going to use today and voila!


  • 2 tablespoons toasted sesame
  • 3 tablespoons of water
  • A pinch of salt


With the help of a mincer or a mixer (the kind that can chop ice or nuts) we are going to crush the toasted sesame. Being a small amount you will see that the sesame rises up the walls of the mincer or mixer, we will have to stop, throw it down with a spoon and continue. We add the water, the salt and we chop again until we obtain a paste.


  • Instead of water you can use olive oil. The caloric intake will be higher and the flavor much more intense. Keep in mind that sesame on its own is already intense.
  • If the sesame seeds you have are not toasted, you will simply have to give them a few turns in a pan without oil. Be careful not to burn, the color between natural sesame and roasted is not much different.


More information about the recipe


Preparation time

Cooking time

Total time

Kilocalories per serving 150



Dunya Santiago

I am a child education technician, I have been involved in the world of writing since 2009 and I have just become a mother. I am passionate about cooking, ... View profile >

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