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TAHINI
TAHINI
Tahini (Persian) or Tahina (Arabic) is a food made from toasted and pounded sesame seeds. Tahini is used in Lebanese, Armenian, Greek, Iranian, Turkish, Iraqi, Moroccan and Bulgarian cuisines. Tahini by itself is served as a dip or as a main dish such as tahini halva, Halva Shekari (traditional tahini halva), Baba Ghanouj and Homs. The produced tahini in Dezful, Khomein, Ardakan, Malayer and Behbahan is among the favored and privileged tahini in Iran, and Dezful is known as the capital of tahini in Iran; it is also used as an ingredient in various dishes.
Tahini has a hot temperament and its main property is to be an energy product. It can be the best one to be served in winter when the body needs more energy to warm itself.
TAHINIT HALVA
Tahini halva (halva Ardeh) is a very nutritious food for breakfast and its ingredients are tahini, sugar, eggs, cardamom and Acanthophyllum. In making tahini halva, roasted sesame or tahini is used along with sugar, date juice, grapes or honey. Tahini sugar halva, soft tahini halva, tahini halva without sugar, tahini halva with natural juices and flavored tahini halva are examples of different types of tahini halva.
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The confectionery industry in Iran dates back to the Safavid period and the reign of Shah Abbas Safavid. During the reign of Shah Abbas Safavid, who was at the same time as Sheikh Baha’i’s ministry, a war broke out in the winter, and the Shah ordered his minister to prepare food for the soldiers that had three characteristics; The first is that it is easy to move, the second is that it has nutrients for the body, and the third is that its use provides the necessary energy with the amount of bread that the soldiers have with them.
Sheikh Baha’i, in consultation with a person named Jaber Assar, a specialist in sesame and grape juice, prepares a product, 50% of which is made from ground sesame seeds (tahini) and the other 50% is raisin, grape and date juice. The resulting product was used by the troops of that time and eventually to their liking; Similarly, tahini halva became known over time and its consumption became popular among different sections of society, and after that, many producers in different cities, including Ardakan in Yazd, Qom and Kerman, began to produce this sesame product.
In 1961, a person named Haj Mosayeb Derakhshani, who used to produce halva in Baku, Azerbaijan, replaced sugar and some glucose in natural juices in Iran, as a result of which halva was obtained with sugar flour, and gradually the production of this sesame product was increased. It spread and became widely used.
A cookbook in Arabic, called “Kitab al-Tabikh”, written in 1266 by Mohammad ibn Hassan Baghdadi, describes seven different models of tahini halva, what shows the original history of this food. There is also a book on the subject in Spanish in the same era.
At present, Greece, Turkey, Yugoslavia, Lebanon, Saudi Arabia, and the former Soviet Union also produce tahini halva, which differs from Iranian tahini halva in terms of quality, production method and ingredients. Tahini halva, which is produced in Yazd province, because it does not contain any chemical additives and is still produced in a traditional and somewhat manual way, has a natural taste and has more fans than tahini halva, which is produced industrially.
Tahini halva should be stored in a cool place away from direct sunlight. The expiration date of tahini halva is set by health experts six months after production, but it can be used for a longer period of time if stored in a suitable place such as a refrigerator. If after a while some oil appears on tahini halva, there is no need to worry because this is the inherent feature of tahini halva; This oil is the famous sesame oil, which is rich in vitamins. It can be mixed before consumption or its oil can be separated and used as a liquid oil.
Tahini, like tahini halva, should be stored in a cool place away from direct sunlight; Therefore, the refrigerator is the most suitable place to store tahini, which can increase its shelf life up to one year.