Tahini cuneiform document written 4000 years ago that describes the custom of serving the gods sesame wine. The historian Herodotus writes about the cultivation of sesame 3500 years ago in the region of the Tigris and Euphrates in Mesopotamia. It was mainly used as a source of oil. Tahini is mentioned as an ingredient of "hummus kasa", a recipe transcribed in an anonymous 13th-century Arabic cookbook, "Kitab Wasf al-Atima al-Mutada". Sesame paste is an ingredient in some Chinese and Japanese dishes; Sichuan cuisine uses it in some recipes for dandan noodles. Sesame paste is also used in Indian cuisine. In the
Tahini It is served as a dip with flat bread or pita, a topping for many foods such as falafel, sabich, Jerusalem mixed grill and shwarma, and as an ingredient in various spreads. It is also used as a cooking sauce for meat and fish, and in sweet desserts like halva, halva parfait, halva ice cream and tahini cookies. It is also served baked in the oven with kufta made of lamb or beef with spices and herbs, or with a whole fish in the coastal areas and the Sea of Galilee. In the Gaza Strip, a rust colored variety known