Guest guest Posted December 16, 2004 Report Share Posted December 16, 2004 Here a tasty thing to do with Tehina. 1]BAsic Tehina straight from the can/jar & add honey and a little bit of lemon juice (the lemon is NOT absolut neccessary just helps stir in the honey & stabilise the oil of the Tehina) This is OLD style Halva!! great as it is & great as a spread. 2] For adding a bit of zip to Tehina dip try adding asome mustard powder. Just 1 CAveat! mustard takes a bit of time to release its aroma/strength. So don't add more & more while preparing because it's " not piquanty enough " or you'll be in for a hot surprise when it's on the table. YBN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2004 Report Share Posted December 16, 2004 I am sorry, but I do not know what tehina is? Do you mean tahini? Yaakov Bar-Nahman <absag wrote: Here a tasty thing to do with Tehina. 1]BAsic Tehina straight from the can/jar & add honey and a little bit of lemon juice (the lemon is NOT absolut neccessary just helps stir in the honey & stabilise the oil of the Tehina) This is OLD style Halva!! great as it is & great as a spread. 2] For adding a bit of zip to Tehina dip try adding asome mustard powder. Just 1 CAveat! mustard takes a bit of time to release its aroma/strength. So don't add more & more while preparing because it's " not piquanty enough " or you'll be in for a hot surprise when it's on the table. YBN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2004 Report Share Posted December 17, 2004 I took it to mean Tahini. This is basically, for an easy way to describe it ,,, a sesame seed's answer to peanut butter. BTW ... it should be stored in the refrigerator. So should peanut butter as the oils will go rancid fast after opening. peanut butter once the oils have oxygenated is not at all good for you. It's like having all saturated fats. The oxygenation process will turn the good cis fatty acids to harmful trans fatty acids.... but you knew that anyway. I just felt like gabbing. Alyssia - Mark Jackson Thursday, 16 December, 2004 6:39 PM Re: Tehhina yummy too I am sorry, but I do not know what tehina is? Do you mean tahini? Yaakov Bar-Nahman <absag wrote: Here a tasty thing to do with Tehina. 1]BAsic Tehina straight from the can/jar & add honey and a little bit of lemon juice (the lemon is NOT absolut neccessary just helps stir in the honey & stabilise the oil of the Tehina) This is OLD style Halva!! great as it is & great as a spread. 2] For adding a bit of zip to Tehina dip try adding asome mustard powder. Just 1 CAveat! mustard takes a bit of time to release its aroma/strength. So don't add more & more while preparing because it's " not piquanty enough " or you'll be in for a hot surprise when it's on the table. YBN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2004 Report Share Posted December 17, 2004 Mark wrote: >I am sorry, but I do not know what tehina is? Do you mean tahini? Same thing. It's transliterated, so there are several correct spellings. serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2004 Report Share Posted December 18, 2004 At 20:34 17/12/04, you wrote: >I am sorry, but I do not know what tehina is? Do you mean tahini? Tachini is the Greek name (for some reason, some English transliterations change the " ch " into an " h " ). Techina is the Hebrew/Arabic. Brandel in Jerusalem The vegetarian freezer e-cookbook has arrived!! http://www.30daygourmet.com/Manuals/Vegetarian_Cooking.asp Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.