Sweet Potato
Share
Open Menu Icon
Open Menu Icon
Sweet Sesame

Sweet Sesame

Read
P

arallel brings together the passion of three siblings, Alon, Guy, and Aharon, and modern Middle Eastern Food. The Toronto-based brothers have built themselves a bit of a reputation when it comes to sesame butter. 

Also known as tahini, Parallel's sesame butter recipe is made from milling sesame seeds with a hundred year old basalt stone. Once milled to perfection, this popular provision can be enjoyed on its own or as part of other Middle Eastern dishes such as hummus, baba ganoush and halva. The latter, halva, is a particularly interesting variation of sesame butter. Flaky and rich, it is often enjoyed as a dessert and a topping on yogurt, ice cream, or cookies. 

The secret to their recipe? The seeds. Sourced exclusively from Humera, Ethiopia, the sweet and nutty seeds have one growth cycle a year, and get much of their flavour from the earth and minerals in the soil. After the seeds are imported, they’re soaked, peeled, and steam roasted. From there, they’re put through a slow, cold-pressed cycle until they are ground until smooth. Once this smooth paste is achieved, it’s time to make halva.  

The Maker: Mehmet Koca
The liquid cane sugar is whisked and foamed until smooth. 
Once mixed to a consistent and smooth texture, it's combined with tahini. 
After the tahini is incorporated, the mixture is turned upside down, ensuring even distribution. This is often done using a wooden spoon or by hand, for at least 10 minutes.  
During the mixing process, measured amounts of additional tahini are added to the bowl until the mixture begins to take on a long, thin, thread-like texture. 

Halva is then portioned out on a scale and ready for flavouring! 
After it’s been portioned, it’s ready to be packaged. This is the best time to add additional ingredients (in this case pistachio) for extra flavour. 
Open Menu Icon
Open Menu Icon

Sweet Sesame

Sweet Sesame
Tahnini isn't just for hummus. There's a sweet secret to the sesame-based paste.
Sweet Sesame
P

arallel brings together the passion of three siblings, Alon, Guy, and Aharon, and modern Middle Eastern Food. The Toronto-based brothers have built themselves a bit of a reputation when it comes to sesame butter. 

Also known as tahini, Parallel's sesame butter recipe is made from milling sesame seeds with a hundred year old basalt stone. Once milled to perfection, this popular provision can be enjoyed on its own or as part of other Middle Eastern dishes such as hummus, baba ganoush and halva. The latter, halva, is a particularly interesting variation of sesame butter. Flaky and rich, it is often enjoyed as a dessert and a topping on yogurt, ice cream, or cookies. 

The secret to their recipe? The seeds. Sourced exclusively from Humera, Ethiopia, the sweet and nutty seeds have one growth cycle a year, and get much of their flavour from the earth and minerals in the soil. After the seeds are imported, they’re soaked, peeled, and steam roasted. From there, they’re put through a slow, cold-pressed cycle until they are ground until smooth. Once this smooth paste is achieved, it’s time to make halva.  

The Maker: Mehmet Koca
The liquid cane sugar is whisked and foamed until smooth. 
Once mixed to a consistent and smooth texture, it's combined with tahini. 
After the tahini is incorporated, the mixture is turned upside down, ensuring even distribution. This is often done using a wooden spoon or by hand, for at least 10 minutes.  
During the mixing process, measured amounts of additional tahini are added to the bowl until the mixture begins to take on a long, thin, thread-like texture. 

Halva is then portioned out on a scale and ready for flavouring! 
After it’s been portioned, it’s ready to be packaged. This is the best time to add additional ingredients (in this case pistachio) for extra flavour. 
Menu Icon
Open Menu Icon
Menu Icon
Menu Icon
Sweet Sesame

Sweet Sesame

Tahnini isn't just for hummus. There's a sweet secret to the sesame-based paste.
Written by
/

Photos by Chuck Ortiz

P

arallel brings together the passion of three siblings, Alon, Guy, and Aharon, and modern Middle Eastern Food. The Toronto-based brothers have built themselves a bit of a reputation when it comes to sesame butter. 

Also known as tahini, Parallel's sesame butter recipe is made from milling sesame seeds with a hundred year old basalt stone. Once milled to perfection, this popular provision can be enjoyed on its own or as part of other Middle Eastern dishes such as hummus, baba ganoush and halva. The latter, halva, is a particularly interesting variation of sesame butter. Flaky and rich, it is often enjoyed as a dessert and a topping on yogurt, ice cream, or cookies. 

The secret to their recipe? The seeds. Sourced exclusively from Humera, Ethiopia, the sweet and nutty seeds have one growth cycle a year, and get much of their flavour from the earth and minerals in the soil. After the seeds are imported, they’re soaked, peeled, and steam roasted. From there, they’re put through a slow, cold-pressed cycle until they are ground until smooth. Once this smooth paste is achieved, it’s time to make halva.  

The Maker: Mehmet Koca
The liquid cane sugar is whisked and foamed until smooth. 
Once mixed to a consistent and smooth texture, it's combined with tahini. 
After the tahini is incorporated, the mixture is turned upside down, ensuring even distribution. This is often done using a wooden spoon or by hand, for at least 10 minutes.  
During the mixing process, measured amounts of additional tahini are added to the bowl until the mixture begins to take on a long, thin, thread-like texture. 

Halva is then portioned out on a scale and ready for flavouring! 
After it’s been portioned, it’s ready to be packaged. This is the best time to add additional ingredients (in this case pistachio) for extra flavour. 

Join the Sweet Potato Mailing List

Related stories
Let’s Go Out to Eat
Food & Beverage
Let’s Go Out to Eat
After shutting down her latest restaurant, Vancouver dining powerhouse Tannis Ling is taking a breath—but not for long.
Let’s Go Out to Eat
Food & Beverage
Let’s Go Out to Eat
After shutting down her latest restaurant, Vancouver dining powerhouse Tannis Ling is taking a breath—but not for long.
Food & Beverage
Let’s Go Out to Eat
Let’s Go Out to Eat
After shutting down her latest restaurant, Vancouver dining powerhouse Tannis Ling is taking a breath—but not for long.
Food & Beverage
Let’s Go Out to Eat
After shutting down her latest restaurant, Vancouver dining powerhouse Tannis Ling is taking a breath—but not for long.
Family Meal
Food & Beverage
Family Meal
Zarak by Afghan Kitchen’s signature rice dish is the epitome of elevated comfort food.
Family Meal
Food & Beverage
Family Meal
Zarak by Afghan Kitchen’s signature rice dish is the epitome of elevated comfort food.
Food & Beverage
Family Meal
Family Meal
Zarak by Afghan Kitchen’s signature rice dish is the epitome of elevated comfort food.
Food & Beverage
Family Meal
Zarak by Afghan Kitchen’s signature rice dish is the epitome of elevated comfort food.
Field of Food Dreams
Places & Spaces
Field of Food Dreams
We go foraging with Published executive chef Gus Stieffenhofer-Brandson.
Field of Food Dreams
Places & Spaces
Field of Food Dreams
We go foraging with Published executive chef Gus Stieffenhofer-Brandson.
Places & Spaces
Field of Food Dreams
Field of Food Dreams
We go foraging with Published executive chef Gus Stieffenhofer-Brandson.
Places & Spaces
Field of Food Dreams
We go foraging with Published executive chef Gus Stieffenhofer-Brandson.
Creating A Buzz
Places & Spaces
Creating A Buzz
For Boundary Bay Bees, beekeeping is about connecting to and through nature.
Creating A Buzz
Places & Spaces
Creating A Buzz
For Boundary Bay Bees, beekeeping is about connecting to and through nature.
Places & Spaces
Creating A Buzz
Creating A Buzz
For Boundary Bay Bees, beekeeping is about connecting to and through nature.
Places & Spaces
Creating A Buzz
For Boundary Bay Bees, beekeeping is about connecting to and through nature.
The Art of Handmade Pasta
Food & Beverage
The Art of Handmade Pasta
Oca Pastificio’s made-to-order dishes are nothing short of magic.
The Art of Handmade Pasta
Food & Beverage
The Art of Handmade Pasta
Oca Pastificio’s made-to-order dishes are nothing short of magic.
Food & Beverage
The Art of Handmade Pasta
The Art of Handmade Pasta
Oca Pastificio’s made-to-order dishes are nothing short of magic.
Food & Beverage
The Art of Handmade Pasta
Oca Pastificio’s made-to-order dishes are nothing short of magic.
Getting Comfortable
Getting Comfortable
Nicole Purdy’s business is an extension of herself. The foundation for creating timeless, sustainable, and ethically sourced clothing is simple for her—she’s not a brand, she’s a friend.
Getting Comfortable
Getting Comfortable
Nicole Purdy’s business is an extension of herself. The foundation for creating timeless, sustainable, and ethically sourced clothing is simple for her—she’s not a brand, she’s a friend.
Getting Comfortable
Getting Comfortable
Nicole Purdy’s business is an extension of herself. The foundation for creating timeless, sustainable, and ethically sourced clothing is simple for her—she’s not a brand, she’s a friend.
Getting Comfortable
Nicole Purdy’s business is an extension of herself. The foundation for creating timeless, sustainable, and ethically sourced clothing is simple for her—she’s not a brand, she’s a friend.
Down To The Bone
Food & Beverage
Down To The Bone
Whole ingredient cooking might just be the answer to monotonous meal prep.
Down To The Bone
Food & Beverage
Down To The Bone
Whole ingredient cooking might just be the answer to monotonous meal prep.
Food & Beverage
Down To The Bone
Down To The Bone
Whole ingredient cooking might just be the answer to monotonous meal prep.
Food & Beverage
Down To The Bone
Whole ingredient cooking might just be the answer to monotonous meal prep.
Preserving Sweetness
Art & Design
Preserving Sweetness
Claire Livia Lassam of LIVIA Forno e Vino shares how the best way to bring people together is by spreading love. 
Preserving Sweetness
Art & Design
Preserving Sweetness
Claire Livia Lassam of LIVIA Forno e Vino shares how the best way to bring people together is by spreading love. 
Art & Design
Preserving Sweetness
Preserving Sweetness
Claire Livia Lassam of LIVIA Forno e Vino shares how the best way to bring people together is by spreading love. 
Art & Design
Preserving Sweetness
Claire Livia Lassam of LIVIA Forno e Vino shares how the best way to bring people together is by spreading love. 
A Balanced Brew
Food & Beverage
A Balanced Brew
To better understand the ancient and fascinating process of making beer, we spent a day with Adam and Brent Mills, co-founders of Four Winds Brewery.
A Balanced Brew
Food & Beverage
A Balanced Brew
To better understand the ancient and fascinating process of making beer, we spent a day with Adam and Brent Mills, co-founders of Four Winds Brewery.
Food & Beverage
A Balanced Brew
A Balanced Brew
To better understand the ancient and fascinating process of making beer, we spent a day with Adam and Brent Mills, co-founders of Four Winds Brewery.
Food & Beverage
A Balanced Brew
To better understand the ancient and fascinating process of making beer, we spent a day with Adam and Brent Mills, co-founders of Four Winds Brewery.
From Form To Feast
Art & Design
From Form To Feast
Grace Lee of eikcam ceramics and OH studios in Vancouver invites us to examine how hand-crafted objects influence the way we practice intention.
From Form To Feast
Art & Design
From Form To Feast
Grace Lee of eikcam ceramics and OH studios in Vancouver invites us to examine how hand-crafted objects influence the way we practice intention.
Art & Design
From Form To Feast
From Form To Feast
Grace Lee of eikcam ceramics and OH studios in Vancouver invites us to examine how hand-crafted objects influence the way we practice intention.
Art & Design
From Form To Feast
Grace Lee of eikcam ceramics and OH studios in Vancouver invites us to examine how hand-crafted objects influence the way we practice intention.