Experts Reveal Secrets to Choosing and Preparing Quality Tahini in Israeli Kitchens

Tahini, a staple in Israeli cuisine accompanying dishes like falafel and shawarma, has a rich history and complex production process that many consumers are unaware of. Originating from sesame seeds primarily sourced from Ethiopia, tahini's roots trace back 5,000 years to Mesopotamia, now northern Iraq. The sesame variety from Ethiopia is prized for its delicate flavor and high oil content. The production involves cleaning, soaking, drying, roasting at controlled temperatures, and grinding sesame seeds, traditionally using slow-moving millstones to preserve oil quality and taste.

Several types of tahini are available in supermarkets: white raw tahini made from hulled seeds with a light color and smooth texture; whole tahini made from unhulled seeds, darker and richer in fiber and minerals; organic tahini from pesticide-free farming; and flavored tahini spreads with additions like chocolate or pistachio. Chef Yehonatan Borovitz of M25 restaurant advises consumers to choose tahini that is 100% pure sesame without additives. He recommends using ice-cold water and lemon juice to create the ideal texture and letting the mixture rest briefly before stirring to prevent separation and clumping. The oil layer on top should be mixed back in as it is a vital, natural preservative.

Nutritionally, tahini is considered a superfood rich in unsaturated fats, plant protein, minerals (calcium, iron, phosphorus, manganese), and B vitamins. Dr. Sigal Frishman, a dietitian at Clalit hospitals, confirms tahini aligns with Mediterranean diet principles and is beneficial for health. She suggests incorporating about one to two tablespoons per meal and notes that whole tahini offers more fiber but may slow nutrient absorption, so alternating types is ideal. Tahini’s low glycemic index helps moderate blood sugar levels.

Common myths about tahini storage are clarified: the oil separation is natural and not spoilage; raw tahini does not require refrigeration and is best stored in a cool, dark pantry; refrigeration can harden tahini and make it difficult to stir. Tahini mixed with water, lemon, or garlic must be refrigerated and consumed quickly. Freezing tahini is generally discouraged as it damages texture, though thawed tahini can sometimes be restored by vigorous mixing or blending. Overall, tahini’s quality depends on pure ingredients, careful preparation, and proper handling to maximize flavor and health benefits.