edith
Junior Member
Posts: 67
|
Post by edith on Mar 30, 2005 11:17:44 GMT 10
Janny, is this your recipe posted at KC?
Can I ask what is this? and how best it shld be eaten?
I have tasted olive paste but sesame paste? i am curious.
|
|
|
|
Post by Janny on Mar 30, 2005 12:06:40 GMT 10
edith, it is usually eaten as a dip / spread, normally on flat bread like turkish bread etc. nicer if you make a few types of dips such as the egg plant one (babaghanous or something  , cannot be bothered to look up the proper name), salmon mouse, paprika paste, sour cream etc etc.... all have lovely pastel colour too. btw, this sesame paste is different from chinese sesame paste! i love the smell of chinese one, got a jar in my fridge, leftover from making yee shang |
|
edith
Junior Member
Posts: 67
|
Post by edith on Mar 30, 2005 16:12:20 GMT 10
Thanks Janny!
|
|
Donlung
New Member
Simply the best
Posts: 19
|
Post by Donlung on Apr 8, 2005 15:18:08 GMT 10
This sesame paste is a must in every arabic/middle east household. They mix it into chickpea puree, with seasonings of pepper and salt, lemon juice and olive oil. They call it HUMUS. It's a dip.....with pita bread. You can find it in every Turkish, Lebanese shop.
I always have 2 bottles in stock. It's good - nutty taste.
|
|
|
|
Post by kirsten on Apr 8, 2005 15:22:07 GMT 10
I bought a bottle (expansive leh) to make Cold Sesame Noodles using Angle hair which I saw on TV. Interesting....more on vegetarian side....if u are a meat eater (like me)....er....u'll definitely find it a refreshing change!!  |
|
, cannot be bothered to look up the proper name), salmon mouse, paprika paste, sour cream etc etc.... all have lovely pastel colour too. 