Tahini storage

[OakLeaf]

All of life is just physics!

Except for the parts that are chemistry (yeah, I know at the submolecular level it's all the same). There in the middle east, how long does a jar of tahini last you? Here in the mideast USA, a 12-oz jar might last a year or longer. I'll still keep it in the frig.

[malkin]

Right! Of course if you just eat it when it is new it doesn't get rancid!

[margo49]

1 kg jar lasts a bit over a week so we buy one every week.
We make our own hummus twice a week and also eggplant/aubergine + tahini on Fridays.
And an occasional salad or steam vegetable dressing with miso+tahini. (Learned that last one in a White Sikh restaurant in Berkeley, Ca, circa 1980 and thought I had died and gone to heaven.

[NadiaMac]

I've always left it in the cupboard at room temp and it's done fine. I don't eat quite as much as the poster directly before me, but probably go through a container in a few months, max

[withm]

1 kg jar lasts a bit over a week so we buy one every week.
We make our own hummus twice a week and also eggplant/aubergine + tahini on Fridays.
And an occasional salad or steam vegetable dressing with miso+tahini. (Learned that last one in a White Sikh restaurant in Berkeley, Ca, circa 1980 and thought I had died and gone to heaven.

OK, I have both tahini and eggplant in the fridge. Pretty please tell me how you make eggplant/tahini together? Thanks.

I think aubergine is such a pretty word, makes me think if we called them aubergine instead of eggplant, more people would eat them?

[divingbiker]

OK, I have both tahini and eggplant in the fridge. Pretty please tell me how you make eggplant/tahini together? Thanks.

I think aubergine is such a pretty word, makes me think if we called them aubergine instead of eggplant, more people would eat them?

Martha, google baba ganoush recipes.

[withm]

I've never made baba ganoush, But several years ago when I watched the DVD of "Bend it Like Beckham" one of the "extras" on that DVD was one of the actresses from the movie making it - like a typical cooking video. I needed to return it to the library, and never noted the ingredients. I'll have to get that DVD back if they still have it. It looked delicious.

[margo49]

OK, I have both tahini and eggplant in the fridge. Pretty please tell me how you make eggplant/tahini together? Thanks.

I think aubergine is such a pretty word, makes me think if we called them aubergine instead of eggplant, more people would eat them?

Yeah, shoulda said; it's just that we never use that name "baba ganoush" coz our local nursery word for what other Jews call "kaki" is "baba"!

You can play around with the proportion of tahini - my DD made it once with 20% (by vol) tahini and it was amazing. I usually do arouind 25 - 30.

[tangentgirl]

And an occasional salad or steam vegetable dressing with miso+tahini. (Learned that last one in a White Sikh restaurant in Berkeley, Ca, circa 1980 and thought I had died and gone to heaven.

That sounds pretty dang good. Since I'm always looking for ways to trick myself into eating vegetables, can you post the recipe? Or is it basically mix 1 part miso and 1 part tahini?

[margo49]

That sounds pretty dang good. Since I'm always looking for ways to trick myself into eating vegetables, can you post the recipe? Or is it basically mix 1 part miso and 1 part tahini?

1 part miso to 2 parts tahini, mix it up then water it down to desired consistency.
Or you can use orange juice (diluted to 50%) and add nutmeg.