Tahini and sesame work
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Origin
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Description
Tahini — ground sesame paste — is the backbone of Levantine cuisine the way butter is to French cooking. It's the base of hummus, the sauce for falafel, the dressing for salads, and a component in halva and countless desserts. Working with tahini requires understanding its emulsion behaviour: it seizes when water is first added (like chocolate), then loosens into a smooth, pourable sauce with continued mixing.
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The Thread
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Flavour Context
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Pillars V — VII
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