SC - Middle Eastern Sesame oil

[lilinah at grin.net]

Artemis of St. Malachy wrote:
>I'm currently preparing for a feast at the end of October. Several of
>our dishes are Islamic in origin and require sesame oil. I've been told
>that this is not the same as the sesame oil used in many asian dishes,
>and that middle eastern sesame oil is made from untoasted sesame seeds
>and does not have the strong flavour that asian sesame oil has. The main
>problem is I can't find the stuff anywhere. We have several asian food
>stores in our area, but not middle eastern. I will be require a fair
>amount of the oil (about 1.5 L) and am wondering if there is a good
>substitute for it. I don't know if this sesame oil has a particular
>cooking characteristic. I've found cold-pressed sesame oil in health
>stores. It was a much lighter colour to the asian sesame oil and didn't
>seem to have as strong a taste to it, but the bottle did not say whether
>the sesame seeds were toasted or untoasted.

If it is light in color, it is untoasted and shouldn't have a real strong
taste. This light colored oil is what you want. Besides cold-pressed, i
think there are some untoasted expeller pressed varieties available too,
often at the health food store.

Anahita



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