Food & Beverage

The Best Recipes To Make With Tahini

The Best Recipes To Make With Tahini

Tahini, a medicinal flavor obtained from sesame, is used in many sweet and salty recipes. Here are different recipes you can make with tahini, a very popular flavor…


  • For the profiteroles dough:
  • 2 glasses of water
  • 1.5 cups of flour
  • 1/4 teaspoon salt
  • 100 grams of butter
  • 4 large eggs
  • For the cream:
  • 3/4 cup cream
  • 3/4 cup tahini
  • 100 grams plain tahini halva
  • 3 tablespoons of powdered sugar
  • For the above:
  • 1/2 cup finely ground walnuts
  • 1 teaspoon of granulated sugar


To prepare the profiteroles dough, also known as patasu or water dough; Take the drinking water in a small sauce pot. Add salt and butter and stir to melt the butter. When the butter is completely melted, add the flour little by little and start mixing with a wooden spoon. Take the profiteroles dough, which solidifies and acquires a thick consistency, from the stove and let it cool at room temperature. Add the eggs one by one to the cooled dough and mix with the help of a mixer. Get a soft consistency. Fill the dough you prepared into the cream squeezing bag. Squeeze into small balls at intervals on a baking tray lined with silpat or greaseproof paper. Bake in a preheated 180 degree oven for 30 minutes without opening the door.

To prepare the cream of the dessert; Heat the cream you bought in a small sauce pan until it reaches boiling point. Add tahini to the heated cream and remove from the stove, stirring constantly so that it does not cut. Then add plain tahini halva and powdered sugar. Keep stirring until the halva thickens and releases itself. Remove the fluffy, hollow patatu dough from the oven. Fill the tahini cream you have prepared into the cream squeezing bag with a socket on the end, as you wish. Fill the pastry dough with cream, which you turned over and made a small hole in the middle. Lay the dough filled with cream flat on serving plates. After spreading very light cream on them, sprinkling finely ground walnuts and granulated sugar as desired, share with your loved ones.


MÜTEBBEL (Eggplant appetizer with tahini)


  • 5 eggplants
  • 1/4 (quarter) lemon juice
  • 2 tablespoons of tahini
  • 1 tablespoon of pomegranate molasses
  • 3 tablespoons of strained yogurt
  • 1 clove of garlic
  • 1 teaspoon of red pepper
  • 1 tablespoon of extra virgin olive oil
  • salt pepper


Roast the eggplants. Add all ingredients and mix. You can adjust the dimensions according to your taste. Serve with coriander leaves and pomegranate seeds.


Tahini Bun

  • For dough;
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 tablespoon of dry yeast
  • 3 teaspoons of warm milk
  • 1/2 (half) glass of oil
  • 2 full tablespoons of butter (melt well at room temperature)
  • Flour as much as it takes (approximately 4.5 cups)
  • For inside;
  • 1 cup of tahini
  • 1 glass of sugar
  • For the above;
  • 1 egg yolk
  • Walnuts or hazelnuts
  • sesame on demand


In a suitable bowl, take the yeast and sugar into the warm milk and mix them with a wire whisk. Cover the bowl and leave for 10 minutes for the yeast to activate. At the end of the time, remove the cling film from the yeast. Take the flour in the mixing bowl, it is useful to add the flour in a controlled way. Put the other ingredients and active yeast on it. Start kneading the dough and get a soft dough that does not stick to the hand. Cover the dough and let it rise for at least an hour. Take the air out of the dough you have been waiting for and knead 1-2 more times. Then divide it into 12 pieces and make meringues.

Thin each meringue by half an inch with your hands or a rolling pin. Spread the pre-mixed tahini and sugar mixture on the thinned dough. It depends on the size of the meringue, but 2 tablespoons is enough. Wrap the dough in a roll, roll it with your hands on the counter, thin it out, wrap it in a spiral and place it on the tray. Continue this process until you run out of meringue. Let your buns sit for 15 minutes for the baking yeast. Brush with egg yolk and sprinkle with walnuts and sesame seeds. Bake in a preheated 180 degree oven for 30 minutes until golden brown.



  • 3 cups converse chickpeas (drained)
  • 1/3 cup tahini
  • Juice of 2 lemons or 2-3 tablespoons of instant lemon juice
  • 1 teaspoon of salt
  • 2 cloves of garlic
  • 1/2 (half) teaspoon of cumin
  • For the above:
  • 1 tablespoon of olive oil
  • Red pepper
  • Sumac


Grind all the ingredients in a blender until pureed. If you want a more liquid consistency, you can add a few spoons of water if desired. After taking it to the serving plate, drizzle olive oil on it and serve with a drizzle of red pepper and sumac.


Crispy Roll with Tahini

  • 1/2 pack of phyllo
  • 125 grams of butter
  • 1 slice of boiled zucchini
  • 1 cup crushed hazelnuts
  • 3 tablespoons of granulated sugar
  • 1 teaspoon ground cinnamon
  • For the above:
  • 2 tablespoons of tahini


Melt the butter on low heat without burning it. Open the dough one by one. After cleaning the green and thick skins of the zucchini, boil them until soft; Mix with the addition of granulated sugar, cinnamon and crushed hazelnuts. After lubricating the middle layers of the baklava phyllo with melted butter, arrange three layers on top of each other.

After spreading the pumpkin dough on it and wrapping it in the form of a roll, cut it into small pieces. Drizzle the remaining butter on the tahini rolls that you have covered with greaseproof paper and bake in the preheated oven until golden brown. Serve warm after drizzling tahini on the crispy phyllo dough you have taken out of the oven.

Gül Demirci

Hi, I'm Gul. I am a writer for Expat Guide Turkey and I strive to create the best content for you. To contact me, you can send an e-mail to Happy reading!

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