Tahini United States, sesame tahini, along with other raw nut butters, was available by 1940 in health food stores. Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste. Because of tahini's high oil content, many manufacturers recommend refrigeration to prevent spoilage. This is particularly true among makers of raw, organic tahini, who will often prepare their tahini at low temperatures
Hatay Province Defne, Arsuz and Payas. Hatay is warm enough to grow tropical crops such as sweet potato and sugar cane, and these are used in the local cuisine, along with other local specialities including a type of cucumber/squash called kitte. Well-known dishes of Hatay include the syrupy-pastry künefe, squash cooked in onions and tomato paste (sıhılmahsi), the aubergine and tahini paste (Baba ghanoush), and the chickpea and tahini paste hummus as well as dishes such as kebab which are found throughout Turkey. In general the people of Hatay produce many spicy dishes including the walnut and spice paste muhammara), the spicy