Presenting the full lowdown on tehina, the versatile sesame paste that is a central mainstay of the Israeli kitchen. We visit the Jibrini tehina factory in Jerusalem’s Old City. Shooky Galilee, the author of the Hummus 101 blog and taster of hundreds of tehinas, explains what makes tehina fabulous or terrible. Uri Meir Chizik dishes out the history of sesame farming and tehina grinding in the Holy Land. Chef Yahaloma Levy gives us some unusual ideas for cooking with tehina – like kneading it into the dough for gnocchi. And journalist Daniel Estrin explains how to make a perfect tehina dip.
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