Korean Tahini

Ready for the oven.

THE FOOD

Tahini
 In order to make many Egyptian dishes one needs tahini and it's a pricy little snit in this part of the world, which is weird because we are swimming in sesame seeds.

THE QUANDARIES

1. Tahini, if you can find it, is terribly expensive in Korea.
2. Olive oil is imported.

THE SOLUTION

Sesame seeds
Grape Seed Oil or Olive Oil
Water

FIRST: Preparing the seeds

OPTION 1) Roast in an oven pre-heated to 185celcius for 3 minutes

OPTION 2) Roast in a pan on a stove top quickly and careful not to burn them.

OPTION 4) Don't roast them at all and grind them raw.

These are all good options.  Each way gives a different flavor, but we have been happy with all of them and consider it a personal choice based on tools and time.

SECOND: Grind it all up

Don't be scared.  Throw the seeds in a grinder with some water and olive oil.  Maybe start with a few tablespoons of each.  Then keep adding water and olive oil until you like the texture and taste.  There is no right answer here.  It's what you like and how you like it.  

I used a small bullet mixer that you can find for 30,000w.  It took longer but it worked just fine.

 A NOTE ABOUT OIL:

Alright, we are going to be honest.  The two imports we don't really budge on are olive oil and olives.  We find this is the ingredient that makes the most difference.  However, it's not impossible to use grape seed oil and it wont be the end of the world.  Feel free to make this substitution.  It will be just fine.

Note, it's going to be dark when you mix it unless you add enough water and oil. Don't panic.

Of course, you don't really know if it's good until you put it in something.

So I made baba ghanoush.