Tahini (tahina-arabic), also known as ardeh (persian), is a condiment made from toasted ground hulled sesame seeds. Tahini is served as a spread on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the eastern mediterranean region, from the balkans, caucasus and middle east to northern africa. It is also widely used in chinese and south east asian cuisine, notably vietnamese cuisine. Tahini-based sauces are common in middle eastern restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Tahini is a source of calcium, manganese, the amino acid methionine, and omega-3 and omega-6 fatty acids. Tahini made from raw sesame seeds is lower in fat than tahini made from roasted seeds.
