That’s great to see so many recipes with tahini – thanks for including the one from my blog – hope to try lots of the others – I love tahini!

No worries at all Johanna – as I mentioned to you, I love the fact your falafels are oven baked and not deep fried.

I always used to think that tahini was a poor substiture for butter but a) it’s a lot easier to spread and b) you get used to the taste after a while.

Thank your for this post my friend. I’ve only been using tahini for hummus :)

No worries Cynthia.

A google search for what to do with tahini found me at your website. I had bought a jar for the purpose of making hummus. I am excited to use it as suggested.

My curiousity question is on the origin of the phrase no worries where we would normally reply with “your welcome”… I noticed you replied to both thank you with that… I had an aha moment ~ Is that a common way to reply in Australia?…

Of late we have heard the youth use it here in BC Canada and as “old people” we are confused … was there ever a worry? LOL We are becoming educated in more ways than just tahini… to which I say thanks and my only “worry” is that this curiousity note was not intended to offend ~ that was the least of my intetions… but rather muse in the english language and the origins thereof …spoken across the continents and having such different meanings.

KD – welcome to Limes & Lycopene. Your comment did make me smile. You’ve picked up on a very common Australian-ism. We use “no worries” to mean “you’re welcome” or “any time” – even when, as you say, there was no original worry to speak of.

While I was born and grew up in the UK, I’ve lived in Australia most of my life and have therefore picked up many of the local phrases and colloquialisms. I’m sure there are many scattered throughout Limes & Lycopene.

Hi Kathryn,

Had meaning to thank you for a while about the delicious tahini on toast idea. Just thought I’d tell you about a couple of variations I’ve tried because they made me happy!
Tahini + :
- ginger marmalade (from the local deli, expensive but worth it)
- cherry conserve
- cherry conserve with cocoa nibs sprinkled over it – try it!
- on rice cakes instead of toast

Do you have any ideas on what to do to have a savoury version of this – tahini on its own is not too palatable…!

Thanks again,
Indi

Hi there Indi, thank you so much for letting me know about your tahini adventures. I have never tried it with jam and cocao nibs, that’s a very nifty idea. I tend to use it less with savoury foods. I do occasionally have tahini with marmite/vegemite, although it is a bit weird.

Possibly my favorite use of tahini is in the Middle Eastern candy called halvah. Although the word can refer to a variety of sweets, the one most familiar to Americans (especially those who frequent Jewish delis), is the crumbly, fudge-like sesame halvah sold commercially by Joyva, which was founded in 1907 on Manhattan’s Lower East Side (and now based in Brooklyn). The texture manages to be both meltingly creamy and a little crunchy, and instantly brings me back to childhood trips to Art’s Delicatessen in Studio City, California, when a bar of marble halva was the highlight. You can also make it yourself, with either tahini or whole sesame seeds.

Never saw such food item Before. This is totally unique for me. I am thankful to you on writing about it!