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Wednesday, October 9, 2013

CUBAITA (Hisp Ar) WITH SESAME PASTE FROM THE 12TH CENTURY

Toasted Sesame Seeds Ready for Ginding
Photo by: Lord-Williams
Ar, qubbāt qubbayt, qubbayta, qubbaytā, sesame paste boiled in honey. Avenzoar, in the 12th C, recommended it for those of a cold nature who were not suffering from fever. [García Sánchez. 1992:97]

SESAME PASTE, A FORERUNNER OF TAHINI*, ADAPTED BY THE MEDIEVAL SPANISH CHEF

Ingredients

½ lb white raw sesame seeds
¾ c tbsp olive oil
½ c honey
1 punch of salt

Preparation

Chicken Wings with Sesame Paste
A Change for the Same!
Photo by: Lord-Williams
Wash the seeds well in a sieve with running water. Dry them in a towel to remove all the water.

Roast sesame seeds in a pan, stirring constantly. No oil is necessary. Roast until toasted in about 10 minutes or until a crackling sound is heard.

Grind the seeds in a food processor. Add the oil little by little until a peanut butter texture is obtained. Put this in a saucepan and heat. Stir in honey and a pinch of salt.

When well combined serve immediately or refrigerate in an airtight container.

Serve as a dip, with spinach, chicken, pasta or veggies. It can be eaten warm or cold. 

*See ajonjoí publihed November 17, 2011 for tahini recipe.


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