Tahini

Middle Eastern condiment made from sesame

"Tahina" redirects here. For other uses, see Tahina (disambiguation).

Tahini

Tahini next to lemon and whole garlic

Alternative names| Tahinia, tahin, tahina, tahine, etc.[1][2]
Type| Spread or dip, ingredient or filling in other dishes
Region or state| West Asia, Eastern Mediterranean, South Caucasus, parts of North Africa
Main ingredients| Sesame seeds

* Cookbook: Tahini
* Media: Tahini

Tahini (/təˈhiːni, tɑː-/; Arabic: طحينة, romanized: ṭaḥīna, or in Iraq: rashi \- راشي) is a Middle Eastern condiment (a seed butter) made from ground sesame seeds.[3] The most common variety comes from hulled seeds, but unhulled ones can also be used;[4] the latter variety is slightly bitter, but more nutritious.[4] The seeds are more commonly roasted than raw. Tahini can be served by itself (as a dip), made into a salad dressing, or used as a major ingredient in hummus, baba ghanoush, or halva.

Tahini is used in the cuisines of the Middle East and Eastern Mediterranean, the South Caucasus, the Balkans, South Asia, Central Asia, and amongst Ashkenazi Jews, as well as parts of Russia and North Africa. Sesame paste, used in some East Asian cuisines, may differ only slightly from tahini.

## Etymology

[edit]

Tahini is of Semitic origin and comes from a colloquial Levantine Arabic pronunciation of ṭaḥīna (طحينة),[5][6] or more accurately ṭaḥīniyya (طحينية), whence also English "tahina" and Hebrew ṭḥina טחינה. It is derived from the Classical Arabic root ط ح ن Ṭ-Ḥ-N, which as a verb طحن ṭaḥana means "to grind",[7][8] and also produces the word طحين ṭaḥīn, "flour" in some dialects. The word tahini had appeared in English by the late 1930s.[9][10]

## History

[edit]

The oldest mention of sesame is in a cuneiform document written 4,000 years ago that describes the custom of serving the gods sesame wine. Historian Herodotus writes about the cultivation of sesame 3,500 years ago in the region of the Tigris and Euphrates in Mesopotamia (modern day Iraq). It was mainly used as a source of oil.[11]

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.[12]

In his 14th-century work Kaftor va-Perach (Hebrew: כפתור ופרח), Ishtori Haparchi wrote that the inhabitants of the Land of Israel in his time consumed tahini, made by grinding sesame seeds and mixing them with date honey.[13]

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.[14]

In North America, sesame tahini, along with other raw nut butters, was available by 1940 in health food stores.[9]

## Preparation and storage

[edit]

Nutritional value per 100 g (3.5 oz)

Energy| 2,477 kJ (592 kcal)

Carbohydrates

21.50 g

Sugars| 0.49 g
Dietary fiber| 4.7 g

Fat

53.01 g

Saturated| 7.423 g
Monounsaturated| 20.016 g
Polyunsaturated| 23.232 g

Protein

17.40 g

Vitamins and minerals

Vitamins| Quantity

%DV†

Vitamin A| 67 IU
Thiamine (B1)|

133%

1.590 mg
Riboflavin (B2)|

0.120 mg
Niacin (B3)|

35%

5.640 mg
Vitamin B6|

0.150 mg
Folate (B9)|

25%

98 μg
Vitamin C|

4.2 mg
Minerals| Quantity

%DV†

Calcium|

11%

141 mg
Iron|

25%

4.42 mg
Magnesium|

23%

95 mg
Phosphorus|

63%

790 mg
Potassium|

15%

459 mg
Sodium|

35 mg
Zinc|

42%

4.62 mg
Other constituents| Quantity
Water| 3.00 g

* * *

Link to USDA Database entry

†Percentages estimated using US recommendations for adults,[15] except for potassium, which is estimated based on expert recommendation from the National Academies[16]

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.[17] It can also be prepared with untoasted seeds and called "raw tahini".[18][self-published source?]

Because of tahini's high oil content, some manufacturers recommend refrigeration to prevent spoilage. Others do not recommend refrigeration, as it makes the product more viscous and more difficult to serve.[18]

The color of the produced tahini is affected by the kind of sesame used, untoasted sesame produces a bright-colored tahini; toasted or unshelled sesame produces tahini have a darker color,[19] black sesame produces a tahini with a deep black color (dubbed "black tahini").[20][21]

* Tahini made with roasted sesame, dubbed "red tahini"

* Hummus and ful topped with tahini

* Unhulled tahini (left) and hulled "white" tahini (right) on a store shelf in Barcelona

## Nutrition

[edit]

Tahini is 53% fat, 22% carbohydrates, 17% protein, and 3% water. In a reference amount of 100 g (3.5 oz), it supplies 592 calories, and is a rich source of thiamine (133% of the Daily Value, DV), several dietary minerals (25-63% DV), niacin, and folate (25-35% DV, table). Tahini is a moderate source (10-19% DV) of calcium and potassium.

## Culinary uses

[edit]

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, lemon juice and salt. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine. A sweet spread, ḥalawa ṭaḥīniyya (حلاوة طحينية "sweet tahini"), is a type of halva sweet. It sometimes has mashed or sliced pistachio pieces sprinkled inside or on top.

In many parts of the Middle East, it is spread on bread and eaten as a quick snack or breakfast. Alternatively, bread can be dipped into tahini sweetened by a syrup such as grape syrup, carob syrup, or date syrup; the sweetener may vary by region.[22]

### For sweets

[edit]

Tahini is also used in sweet dishes such as cakes, cookies, halva, and ice cream.[4][23][24][25][26]

### By region

[edit]

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|

#### Armenia

[edit]

In Armenia, tahini can be used as a sauce to put on lahmajoun.

#### China

[edit]

Black sesame paste, sometimes called "black tahini" (not to be confused with Qizha, also called black tahini[27]), is popular in Chinese cuisine

In Chinese cuisine, sesame paste (Chinese: 芝麻醬 zhīmájiàng) is used as a condiment in many dishes. Chinese sesame paste differs from the Middle Eastern tahini in that the sesame is roasted; the paste is much darker, and has far less astringency. Often, white sesame paste is used in salty dishes, while black sesame paste is used in desserts (not to be confused with black sesame soup, which is made in a different manner from sesame paste). Sesame paste is a primary condiment in the hot dry noodles of Hubei cuisine and ma jiang mian (sesame paste noodles) of Northeastern Chinese cuisine and Taiwanese cuisine. Sesame paste is also used as a bread or mantou spread, and may be paired with or baked into bing (Chinese flatbread). Sesame paste is used as a seasoning, condiment and dip in cold dishes (such as liangfen) and hot pot.

#### Cyprus

[edit]

In Cyprus, tahini, locally pronounced as tashi, is used as a dip for bread and sometimes in pitta souvlaki rather than tzatziki, which is customary in Greece; it is also used to make "tahinopitta" (tahini pie).[28]

#### Egypt

[edit]

In Egypt, tehina (Egyptian Arabic: طحينة), is a fundamental component of the country's cuisine, serving as an ingredient, a condiment, and a dipping sauce. Derived from toasted, hulled sesame seeds ground into a creamy paste, tehina boasts a rich, nutty flavor with a slightly bitter undertone.[29]

In Egyptian culinary traditions, tehina is often made by blending it with lemon juice, garlic, and water, resulting in a smooth, ivory-colored condiment. This sauce is commonly seasoned with salt and cumin to enhance its flavor.[30] The consistency can be adjusted by varying the amount of water, making it suitable as a dip, dressing, or accompaniment to various dishes.[31]

Tehina sauce holds a prominent place in Egyptian cuisine, frequently accompanying dishes such as ta'miya, ful medames and grilled meats like kofta. Its creamy texture and tangy profile complement the robust flavors of most foods, making it a staple on Egyptian dining tables.[29]

#### Greece

[edit]

In Greece, tahini (Greek: ταχίνι) is used as a spread on bread either alone or topped with honey or jam. Jars of tahini ready-mixed with honey or cocoa are available in the breakfast food aisles of Greek supermarkets.

#### Iran

[edit]

In Iran, tahini is called ardeh (ارده) in Persian. It is used to make halvardeh (حلوا ارده), a kind of halva made of tahini, sugar, egg whites, and other ingredients. It is also eaten during breakfast, usually with an accompanying sweet substance, such as grape syrup, date syrup, honey, or jam. Ardeh and halvardeh are among the souvenirs of the Iranian cities of Yazd and Ardakan.

#### Iraq

[edit]

In Iraq, tahini is known as rashi (راشي), and is mixed with date syrup (rub) to make a sweet dessert usually eaten with bread.

#### Israel

[edit]

In Israel, tahini (Hebrew: טחינה ṭḥina) is a staple foodstuff. It is served as a dip with flat bread or pita, a topping for many foods such as falafel, sabich, Jerusalem mixed grill and shawarma, and as an ingredient in various spreads. It is also used as a sauce for meat and fish, and in sweet desserts like halva,[32] 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.

#### Levant

[edit]

In the Levant, tahini (Levantine Arabic: ṭḥine) is a staple food and is used in various spreads and culinary preparations. It is the main ingredient of the Ṭaraṭor (sauce) which is used with falafel and shawarma. It is also used as a sauce for meat and fish. It is an ingredient in a seafood dish called ṣiyadiyeh.

#### Palestine

[edit]

In the Gaza Strip, a rust-colored variety known as "red tahina" is served in addition to ordinary tahina. It is achieved by a different and lengthier process of roasting the sesame seeds, and has a more intense taste. Red tahina is used in sumagiyya (lamb with chard and sumac) and salads native to the falaḥeen from the surrounding villages, as well as southern Gaza.[21][33]

In the West Bank city of Nablus, tahina is mixed with qizḥa paste to make "black tahina", used in baking.[34] It is distinct from the "black tahini" made from black sesame seeds.[27]

It is also commonly sweetened with grape syrup and eaten with pita bread.[22]

#### Turkey

[edit]

In Turkey, tahini (Turkish: tahin) is mixed with pekmez to make tahin-pekmez, which is often served as a breakfast item or after meals as a sweet dip for breads.

## See also

[edit]

Look up tahini in Wiktionary, the free dictionary.

Food portal

* List of Middle Eastern dishes
* List of dips
* List of sesame seed dishes
* List of spreads

## References

[edit]

1. ^ "tahini". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2 March 2020.
2. ^ "tahina". Oxford English Dictionary (2nd ed.). Oxford University Press. 1989.
3. ^ "Tahini | Definition of Tahini by Oxford Dictionary on Lexico.com also meaning of Tahini". Lexico Dictionaries | English. Archived from the original on 15 March 2020. Retrieved 11 January 2021.
4. ^ a b c Blythman, Joanna; Sykes, Rosie; Sykes, with recipe by Rosie (23 March 2013). "Why tahini is good for you". The Guardian. ISSN 0261-3077. Retrieved 10 April 2024.
5. ^ "tahini". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 11 May 2019.
6. ^ "Tahini definition and meaning | Collins English Dictionary". www.collinsdictionary.com. Retrieved 11 January 2021.
7. ^ Ghillie Basan, Jonathan Basan (2006), The Middle Eastern Kitchen: A Book of Essential Ingredients with Over 150 Authentic Recipes, p.146, Hippocrene Books
8. ^ "Definition of TAHINI". www.merriam-webster.com. Retrieved 11 January 2021.
9. ^ a b Mariposa, Hollywood Glamour Cook Book, 1940, p. 101.
10. ^ Treasury decisions under customs and other laws, 1938, p. 1080 snippet
11. ^ Laniado, Limor (12 May 2011). "The glory of tahini". Haaretz.com. Retrieved 18 January 2013.
12. ^ Alice Fordham (10 October 2008). "Middle Eats: What are Lebanon's chances of legally laying claim to hummus?". NOW Lebanon. Archived from the original on 12 December 2008. Retrieved 25 November 2008.
13. ^ Amar, Zohar (1993). "Estori ha-Parchi and the Identification of the Flora of Eretz Israel". Proceedings of the World Congress of Jewish Studies (in Hebrew). 11: 137. ISSN 0333-9068. JSTOR 23536280.
14. ^ Sanjeev Kapoor, Khazana of Indian Vegetarian Recipes, p. 94
15. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
16. ^ "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124\. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
17. ^ Helou, Anissa (2014). Davidson, Alan (ed.). The Oxford Companion to Food. Oxford University Press. pp. 802–803\. ISBN 9780191040726 - via Google Books.
18. ^ a b "Refrigerated or Not, How Long Does Tahini Last?". Ochef. Archived from the original on 20 January 2013. Retrieved 18 January 2013.[self-published source?]
19. ^ Dimopoulos, Johanna (26 March 2021). "Building Blocks: Greek Whole Grain Tahini, and the Artisans Behind It". Culinary Backstreets. Retrieved 24 July 2025.
20. ^ Shap, Elana (28 December 2022). "It's about tradition, not trend for one Arab tahini maker". ISRAEL21c. Retrieved 11 May 2025.
21. ^ a b el-Haddad, Laila. The Gaza Kitchen: A Palestinian Culinary Journey. ISBN 9781859644621.
22. ^ a b Kassis, Reem (23 October 2017). The Palestinian Table. Phaidon Press. p. 108\. ISBN 978-0-7148-7496-8.
23. ^ Davidson, Alan (1999). The Oxford Companion to Food. Oxford: Oxford University press. p. 378\. ISBN 0-19-211579-0.
24. ^ Akis Petretzikis LTD. "Tahini ice cream". Retrieved 11 April 2024.
25. ^ Salamandra. "Make a blissful cake of chocolate and tahini". ISRAEL21c. Retrieved 10 April 2024.
26. ^ "Dark Cocoa Tahini Cookies (Gluten-Free)". Celiac.com. 7 December 2016. Retrieved 10 April 2024.
27. ^ a b Pyenson, Luke (17 September 2014). "Black Tahini Is the Dark Magic of Palestine". VICE. Retrieved 24 July 2025.
28. ^ Egoumenidou, Euphrosyne; Michaelides, Demetrios (2002). "Fasting in Cyprus". In Lysaght, Patricia (ed.). Food and Celebration, from Fasting to Feasting: Proceedings of the 13th Conference of the International Commission for Ethnological Food Research, Ljubljana, Preddvor, and Piran, Slovenia, June 5–11, 2000. Ljubljana: Založba ZRC. p. 60. ISBN 9789616358545 - via Google Books.
29. ^ a b "Egyptian Tehina sauce: صوص الطحينة على الطريقة المصرية". Chez Nermine. Retrieved 15 March 2025.
30. ^ "Tahini Sauce". Tori Avey. 20 January 2010. Retrieved 15 March 2025.
31. ^ "How To Make Egyptian Tahini Sauce". Healthy Life Trainer. 26 April 2023. Retrieved 15 March 2025.
32. ^ Rogov, Daniel, Halvah Parfait
33. ^ Gold, Rozanne (7 July 2021). "The Search for Red Tahina". Rozanne Gold. Retrieved 11 May 2025. By Rozanne Gold
34. ^ Berger, Miriam (28 March 2019). "Is the world ready for this Palestinian dish?". www.bbc.com. Retrieved 28 March 2019.

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* Salata baladi
* Tehina
* Torshi

Cheeses|

* Egyptian cheese (main article)
* Areesh
* Baramili
* Domiati
* Istanboli
* Mish
* Rumi

Soups|

* Ful nabet
* Kawareʻ
* Shorbet ʻads
* Shorbet khodar

Dishes|

* Bamia
* Besarah
* Eggah
* Fatta
* Fesikh
* Fatayer
* Feteer
* Ful medames
* Gollash
* Hamam mahshi
* Hawawshi
* Kabab
* Kamounia
* Kersha
* Keshk
* Koftet el hati
* Koftet rozz
* Kushari
* Macarona bil-bechamel
* Mazalika
* Mahshi
* Mahshi bedengan
* Mahshi felfel
* Mahshi kosa
* Mahshi kromb
* Mahshi waraq enab
* Mesaqaʻah
* Molokhiya
* Mombar
* Rozz meʻammar
* Sabanekh
* Sayadiya
* Shakshouka
* Shawarma
* Taʻmeya
* Torly
* Qolqas

Desserts|

* Atayef
* Baqlawa
* Basbousa
* Koskosi
* Eish essaraya
* Fakhfakhina
* Ghorayiba
* Halawa
* Kahk
* Kunafa
* Luqmet el qadi
* Mehalabiya
* Melabbes
* Malban
* Om Ali
* Rozz belaban

Common ingredients|

| Vegetables|

Artichoke
Bean
Bell pepper
Chili
Eggplant
Garlic
Onion
Lentil
Spinach
Tomato

|

Herbs & spices|

Allspice
Cumin
Coriander
Cardamom
Chili
Aniseed
Bay leaves
Dill
Parsley
Ginger
Cinnamon
Mint
Cloves

Related cuisines|

* Arab
* Ancient Egyptian
* North African
* Mediterranean
* Middle Eastern

* v
* t
* e

Lebanese cuisine

Beverages|

* Non-alcoholic
* Jallab
* Arabic coffee
* Turkish coffee
* White coffee
* Mur
* Dibs
* Sahlab
* Sharbat
* Turkish tea
* Fermented
* Ayran
* Beer
* Almaza Beer
* Distilled
* Arak
* Wines
* Ksara

Breads|

* Ka'ak
* Katma
* Manakish
* Pita
* Fatayer
* Khubz tannoor
* Markook

Meze|

* Arab salad
* Baba ghanoush
* Batata harra
* Glasswort salad
* Ful medames
* Hommus
* Kibbeh
* Muhammara
* Sarma
* Shakshouka
* Tabbouleh
* Yogurt
* Labneh

Cheeses|

* Akkawi
* Braided cheese
* Kashkawan cheese
* Hallum cheese

Soups|

* Chorba
* Sheep's sorrel soup
* Lentil soup
* Haleem soup
* Tripe soup
* Yogurt soup

Dishes|

* Stuffed quinces
* Börek
* Bulgur
* Falafel
* Stuffed tomatoes
* Dry meatballs
* Fasouliya
* Musaqa‘a
* Stuffed eggplants
* Fried eggplant
* Pilaf

Grilled meats|

* Kebab
* Shawarma
* Kofta
* Shish kofte

Desserts|

* Phoenicia dessert
* Baklava
* Basbousa
* Walnut stuffed figs
* Hurma
* Fig roll
* Halva
* Qurabiya
* Kanafeh
* Ma'amoul
* Majun
* Marron glacé
* Muhallebi
* Quince dessert
* Moghli
* Flour kurabiye
* Rahat al-halqum

Frequent ingredients|

* Vegetables
* Bean
* Bell pepper
* Eggplant
* Leek
* Lentil
* Spinach
* Tomato
* Herbs and spices
* Almond
* Black pepper
* Chestnut
* Cinnamon
* Cumin
* Dried apricot
* Garlic
* Hazelnut
* Mint
* Nut
* Olive
* Olive oil
* Onion
* Oregano
* Paprika
* Parsley
* Pistachio
* Red pepper
* Thyme
* Walnut
* Za'atar

Unique instruments|

* Raʾwa
* Kazan
* Manqal

Related cuisines|

* Arab
* Levantine
* Mediterranean
* Middle Eastern
* Armenian
* Cypriot
* Ottoman
* Syrian

* v
* t
* e

Turkish cuisine

Beverages|

Non-alcoholic beverages
Mırra
Pekmez
Rize tea
Salep
Şalgam
Şerbet
Şıra
Turkish coffee
Turkish tea
Fermented beverages
Ayran
Hardaliye
Boza
Kefir
Yayık ayranı
Beers
Beer in Turkey (main article)
Efes
Bomonti
Pera
GaraGuzu
Tekel (inactive)
Distilled beverages
Rakı
Wines
Turkish wine (main article)
Adakarası
Boğazkere
Çalkarası
Kalecik Karası
Öküzgözü
Papazkarası

Breads|

* Bazlama
* Boyoz
* Çerkes simidi
* Gözleme
* Kandil simidi
* Katmer
* Lavaş
* Nokul
* Pide
* Pişi
* Poğaça
* Saj bread
* Simit
* Tandır bread
* Kete (food)

Appetizers
and salads|

* Meze (main article)
* Acuka
* Bakla Ezmesi
* Cacık
* Çiğ köfte
* Çoban salad
* Deniz börülcesi salatası
* Dolma
* Humus
* Katık
* İçli köfte
* İmam bayıldı
* Kabak çiçeği dolması
* Kısır
* Kokoreç
* Lakerda
* Mercimek köftesi
* Midye dolma
* Pastırma
* Patlıcan salatası
* Pilaki
* Piyaz
* Sarma
* Sucuk
* Şakşuka
* Taramasalata
* Tarator
* Turkish cold bulgur soup
* Yoğurt

Cheeses|

* Beyaz peynir
* Braided cheese
* Circassian cheese
* Civil peyniri
* Çömlek cheese
* Dolaz cheese
* Hellim
* Kars gravyer cheese
* Kaşar cheese
* Kaşkaval cheese
* Künefe peyniri
* Lavaş cheese
* Lor cheese
* Mihaliç cheese
* Saganaki cheese
* Teleme peyniri
* Tomas peyniri
* Tulum cheese
* Van herbed cheese

Soups|

* Çorba (main article)
* Analı kızlı soup
* Balık çorbası
* Ezogelin
* İşkembe
* Kuzukulağı çorbası
* Mercimek
* Tarhana
* Toyga soup
* Yayla çorbası
* Erişte aşı
* Keledoş
* Kelle paça
* Chicken soup

Dishes|

* Arnavut ciğeri
* Ayva dolması
* Balık ekmek
* Börek
* Buğu kebabı
* Bulgur
* Bursa Cantik Pide
* Çorbalık kesme
* Şevketibostan yemeği
* Şırdan
* Çiğ börek
* Çılbır
* Colocasia with lamb
* Corn poppy with lamb
* Domates dolması
* Etli makarna
* Kabaklı peynirli börek
* Kavurma
* Erişte
* Kelle Paça
* Kömbe
* Kuru köfte
* Elma dolması
* Harput meatballs
* Ispanaklı Selanik Böreği
* İçli Pide
* İzmir köfte
* Kapuska
* Karnıyarık
* Keşkek
* Kuru fasulye
* Lâpa
* Lahmacun
* Lepsi
* Libje lebje basta
* Mallow with lamb
* Mantı
* Menemen
* Mirik meatball
* Musakka
* Papucaki
* Patlıcan dolması
* Patlıcan kızartması
* Patlıcan kebabı
* Perdeli pilav
* Pilav
* Piyaziye
* Puf Böreği
* Siron
* Su Böreği
* Soğan dolma
* Tas kebap
* Tatar böreği
* Türlü
* Uzun erişte
* Van köfte
* Yahni

Grilled meats|

* Kebab (main article)
* Adana kebab
* Akçaabat meatballs
* Alinazik kebab
* Beyti kebab
* Cağ kebab
* Döner kebab
* İnegöl meatballs
* İskender kebab
* Köfte
* Miskender
* Eggplant kebab
* Pideli köfte
* Şiş kebab
* Şiş köfte
* Şiş tavuk
* Tire meatballs

Desserts|

* Turkish desserts (main article)
* Acıbadem kurabiyesi
* Aşure
* Ayva tatlısı
* Balparmak tatlısı
* Baklava
* Bülbül yuvası
* Cevizli sucuk
* Cevizli kuru incir tatlısı
* Cevizli Irmik Tatlısı
* Cezerye
* Dilber dudağı
* Dibile
* Dondurma
* Ekmek kadayıfı
* Fig roll
* Fenike tatlısı
* Güllaç
* Helva
* Hanım göbeği
* Hoşaf
* Hoşmerim
* Ispanaklı kek
* İzmir Bomb Kurabiye
* Kabak tatlısı
* Kalburabastı
* Kavala Almond Cookies
* Kazandibi
* Kaysefe
* Kestane şekeri
* Keşkül
* Köylü pastası
* Kurabiye
* Künefe
* Lokma
* Lokum
* Macun
* Mesir macunu
* Muğla halkası
* Muhallebi
* Murabbalı mecidiye
* Nevzine tatlısı
* Orcik candy
* Pepeçura
* Pestil
* Pişi
* Pişmaniye
* Şambali
* Şekerpare
* Şıllık
* Supangle
* Sütlaç
* Revani
* Sütlü Nuriye
* Şöbiyet
* Tahin-pekmez
* Tahini roll
* Tavukgöğsü
* Trileçe
* Tulumba
* Un kurabiyesi
* Vezir parmağı
* Zerde

Frequent ingredients|

Vegetables
Bean
Bell pepper
Eggplant
Leek
Lentil
Spinach
Tomato
Herbs & spices
Almond
Black pepper
Chestnut
Cinnamon
Cumin
Dried apricot
Garlic
Hazelnut
Mint
Nut
Onion
Oregano
Paprika
Parsley
Pistachio
Pul biber
Red pepper
Thyme
Urfa pepper
Walnut

Unique instruments|

* Cezve
* Çaydanlık
* Kazan
* Mangal
* Oklava
* Sac
* Semaver
* Tandır

Related cuisines|

* Arab
* Balkan
* Caucasian
* Central Asian
* Greek
* Iranian
* Kurdish
* Levantine
* Mediterranean
* Middle Eastern
* Mongolian
* Ottoman
* Tatar

* Food portal
* Turkey portal

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