Sesame

Sesame

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From
Encyclopedia of Food and Cookery

The seeds of the sesame plant have a multitude of uses. Their nutty flavour and crunchy texture are always appreciated, whether sprinkled over the top of cooked vegetables or salads, scattered over breads and biscuits, or thickly mixed with toffee to make sticky sweets.

Sesame seeds have a high oil content, and contain protein and minerals. They are crushed to yield either a pale-coloured, almost flavourless oil which may be used for cooking or salads (it contains a high proportion of unsaturated oils), or a quite different, darker, more viscous and strongly flavoured oil, frequently used in Chinese cooking.

Sesame seeds may also be crushed to produce a thick, oily paste known as Tahini, which is very widely used in the Middle East.

Ways to use sesame seeds: Toasting, or frying in butter, brings out the flavour of sesame seeds.

Lightly cooked carrot sticks are delicious when tossed with butter and sesame seeds.

Fried sesame seeds may be added to mashed potato or sprinkled on a cauliflower au gratin.

Yoghurt may be topped with honey and toasted sesame seeds, or they may be mixed into a fruit salad.

A simple sweet is made by cooking honey to a toffee and adding an equal amount of sesame seeds.

Ingredients

Quantity Ingredient
see method for ingredients

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