Step Inside Jebrini, Jerusalem's Famous 144-year-old Tahini Factory
Ischak Jebrini and his son wake up each morning at 3 A.M. to dry-roast, hull and stone grind sesame seeds into the regional staple with bygone craftsmanship
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Meander the alleyways of Jerusalem's Muslim Quarter in the Old City long enough and you will stumble upon Jebrini Tahini, a family-owned factory producing the sesame staple with largely the same methods as it did 144 years ago. Ischak Jebrini and his son wake up each morning at 3 A.M. to dry-roast, hull and stone grind sesame seeds into this smooth, creamy tahini with a smoky flavor. Here's how they do it:
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