from Arab Cooking on a Prairie Homestead
It is thought that the sesame plant originated in Africa, and, at the dawn of civilization, spread through the Middle East to India and China. It was grown as a food crop by the Sumerians, Egyptians, Persians, Greeks, Romans and Arabs, who all used its seeds for food, medicine and for making liquor. In Babylon, the oil from its seeds was the only oil used for cooking, and as it was with all the other Mesopotamian civilizations, it was prized as an offering for the gods. In the Biblical era, the ancient Egyptians and Persians made bread from its flour, and the Romans consumed its oil as we use butter.
During the eighth century, the Arabs introduced the seeds into European cooking and gave us their name, sesame, which is derived from the Arabic simsim. After the arrival of Europeans in the Americas, the Portuguese and Spaniards brought the plant to Central and South America, and the African slaves carried it with them to the United States under the name benne.
Ingredients
3 Tbsp (45 ml) tahini (sesame seed paste)
¼ cup (60 ml) lemon juice
5 cloves garlic, crushed
½ tsp (2 ml) salt
¼ tsp (1 ml) black pepper
Pinch cayenne
5 medium tomatoes, finely diced
1 medium cucumber, finely diced
½ cup (125 ml) finely chopped parsley
1 Tbsp (15 ml) finely chopped fresh mint
Directions
In a serving bowl, thoroughly combine the tahini, lemon juice, garlic, salt, pepper and cayenne. Add tomatoes, cucumber and parsley, then toss.
Garnish with fresh mint just before serving.
Serves 6-8
Nada’s Tips & Tricks: A simple but flavourful salad that proves you don’t need a ton of ingredients, just fresh vegetables and unique spice blends. Perfect with barbecued lamb or for lunch with a slice of naan bread (and white wine, of course!)
Contents and images used with permission by University of Regina Press. https://uofrpress.ca/Books/A/Arab-Cooking-on-a-Prairie-Homestead
