Tahini used as a cooking sauce for meat and always served as a side with fish. It is also a main ingredient in a seafood dish called Siyadiyeh. Tahini is in sweet desserts like halva and halva with pistachios. In East Asia, sesame paste () is a major condiment used in dry noodles (hot or cold). Sesame paste can also be eaten as a dessert, known as black sesame soup. Tahini is a source of calcium, manganese, the amino acid methionine, and omega-3 and omega-6 fatty acids. Tahini made from raw sesame seeds is lower in fat than tahini made from
Tahini and ship and store it in refrigerated cases to maximize quality and shelf life. Tahini-based sauces are common in Middle Eastern restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Hummus is made of cooked, mashed chickpeas typically blended with tahini, olive oil, lemon juice, salt and garlic. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine. In Armenia, tahini can be used as a sauce to put in a lahmajoun. In Turkey, tahini () is mixed with pekmez to form a dish