Welcome to show me the curry dot com.

I'm a new jer, and today I'm gonna show you two recipes and one basically, I'm gonna show you how to make tahini paste and then take it forward and make it into it that he needs sauce.

Now the tahini paste is used for, like, Hamas.

You know, that's the thing.

You have the big jar you by, and it's like a rock like a brick at the bottom.

And, you know, you ought to mix the whole thing, and it's pretty expensive.

You know that jar, which you probably use like a two tablespoons and Hamas last for ever, So you can really easily make it at home.

So let me just show you how to make the any base.

You only need sesame seed and you need olive oil.

Now, this is the white sesame seed now usually Indian parcels.

We use the brown one.

I don't know why, but that's what we use.

But in Mediterranean cooking, we use the white one.

Now, if you do not have the white one and you don't want to go and buy it, that's okay.

You can easily use the brown one.

He has the what the brown one looks like.

The only difference is going to be that your color is gonna be a little different, that the Nikola will be a little more brown.

And that's okay.

The taste will still be fabulous to be using 1/2 a cup off white sesame seeds and I'm just spread it on a tray.

It's not greased or anything.

Just a simple tree.

I've got my oven preheated at 180 C, 350 degrees for tonight, and I'm just gonna put it in there, and I will just let it bake for about 5 to 10 minutes.

Again, everybody's Evans a difference.

My oven is a small one, so it's 5 to 7 minutes stops.

But if you have one of the bigger ones, takes a little longer.

But here's what you do.

Here's the deal.

You you should not let it brown.

You want the color to remain the same, so you have to keep blacks during it every a minute or so just to make sure.

So this is what I use.

I have little brush, someone you know after every two minutes, I just go in and I just store everything a little bit and that's it.

Just make sure it doesn't brown, but a couple of spots here there is.

Okay, but try not to do that, So I'm gonna go do that now, What that's going to do is it's going to release the oils from the sesame seed on its going toe.

You know, the fragrance is just gonna be incredible.

S O.

That's the two things we're looking for.

So let me just take it back there and I will see you once it's done.

So like predicted, it took exactly seven minutes.

The sesame seeds out, and if you're not, is there glistening?

This is perfect.

So I'm just gonna keep on mixing a little bit and we'll let it cool down.

Totally.

Keita, Sesame seed have cooled down totally to the touch.

I've put them in a food processor.

I'm just close it up and I'm gonna start draining them.

And while I'm grinding them, I'm gonna add in a little bit of olive oil at a time.

So now the thing is that you want you wanna put in a least 1/4 cup, but you need to add a little bit more toe, preserve it.

So let's just start and we'll put in 1/4 cup and we'll take it from there and scrape down the sides.

Obviously, it's not a very good idea using a big food processor for such a small amount.

So usually I do a one cup measures, and I make it so that I can do how you know, half of it.

I use for the Haney sauce and half of it I use for the Hamas.

And but this time I'm being a little smaller amount just to show you looks like I may have to move it to a smaller blender.

So lesson learned, use the right size equipment.

Let me show you what this is looking like right now.

The oil amount is perfect because it needs to be a little of the dripping consistency.

So I've used 1/4 cup.

It's perfect measure, but I'm gonna grind it to into a smoother based.

It's glistening.

It's pouring it.

You want it off the boring consistency.

You can see a little bit off the green, so see if I can, if you can see the dripping consistency The bottom line is the moral of the story is of a new use.

The right equipment.

Life is a lot easier.

This is the Amy based.

Now we're gonna make the same thing in total Heaney sauce that you use a dipping sauce with falafels and with Peter bread.

And in the house, we all tend to fight for that beloved with the with the falafels.

We love the tahini sauce, of course.

So this is approximately getting half a cup.

Okay, so now tahini paste, like I mentioned earlier you can you make Hamas with it?

So that's what I do.

I make a one cup batch and I use half of it.

Bahamas two times approximately.

Or actually, sometimes it just goes away in one shot.

On the rest I use make the genie out off it.

So this is half cup measures approximately half cup off the genie based.

And to this Now I'm going to add a few other things.

So But before I get on to this, let me explain to you about the tahini paste itself.

Once a store, it would just be storing it in the refrigerator.

And once that store it the the bass part will settle at the bottom, and there'll be oil on top.

The olive oil will float to the top, and that's absolutely fine.

That taxi preserves the that he need based, and that's how you want it.

It's only when you start want to use it.

You take it out and you just kind of mix it and properly and then use it.

Don't use just the oil or just the based.

You want a good combination of boat, so this in the refrigerator, the tahini paste in the refrigerator.

I think it's last easily for three weeks to a month, so let's go ahead and make this into a tahini sauce.

No, so not to make the tahini sauce.

I'm going to take about four garlic's Now garlic is honestly your choice.

Some people love it.

Some people just own, but garlic is absolutely necessary.

And Mediterranean food.

So I would suggest put a little bit, but put little less.

I'm betting four cloves, just roughly cutting them at this to the Linda or the food processor when I add juice off about two limes, which is approximate two tablespoons.

Then again, you can always adjust it to taste.

Start off with about half teaspoon off salt.

I'm adding kosher salt.

You can use any animal.

We are just a tad bit more off olive oil.

So probably just because you wanted to be a little more dripping consistency.

So one tablespoon is it mix and I'm gonna just blend it.

So double check and make sure the garlic is all crushed and minus someone a little bit of water.

So because again, I wanted to be off the dripping consistency and I'm just gonna just makes it all true.

Look at it.

It is absolutely gorgeous.

Look at it.

Oh, absolutely divine.

Okay.

And last, but not the least.

I've got some shack parsley here, Just a few sprigs.

Now, if you don't have flat bars, Lee no worries.

You can add in either men's little bit of meant.

Uh, I don't have that at some cilantro.

Or just skip it.

You know it just so yummy Shop Fine, absolutely delicious.

And give it a mix and see that look of the consistency.

It's perfect because it's a sauce.

It's a dipping sauce.

You can have it with Peter bread are pita chips or with or with vegetables.

It's just perfect.

You need to get a shot now.

Lovely garlic.

It's just as intense is I like it.

So if you're not ready for no garlic, I really stressed your tone it down a little bit.

It's perfect for me and the lemon beautiful.

It's coming through Ray Bell and, of course, the olive oil and the sesame seed.

You can just The rumor is fabulous.

So I'm gonna just what?

A little bit of parsley for garnish.

I'm perfect.

Wow, How easy was that?

So enjoy making tahini paste and that any sauce at home.

How wonderful.

And don't forget to subscribe to Show me the curry dot com and join us again on another episode of Show Me the curry dot com, adding a pinch of spice to your life.