How do I get an outside line?
vataa
The most common type of tahini is known as a 'light roast'. White sesame seeds are hulled, roasted and then milled into a thick paste. The creamy texture is similar to that of a seed or nut butter. Much like peanut butter, it coats the roof of the mouth, and has the same thick-stickiness as wet cornflour when rubbed between the thumb and finger. Tahini hardens when chilled in the fridge, but a pre-mixed and chilled tahini dressing can be easily loosened by bringing it back up to room temperature, and stirring in a tablespoon of tap water.