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Sweet Sesame

Sweet Sesame

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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. 
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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. 
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Sweet Sesame

Sweet Sesame

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

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