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Tahini (also tahina ; (アラビア語:طحينة)) is an oily paste made from toasted ground hulled sesame seeds used in North African, Armenian, Greek, Israeli, Cypriot, Iranian, Turkish, Iraqi, and Levantine cuisines. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. ==Etymology== Tahini is a loanword from (アラビア語:طحينة) (:tˤaħiːna), or more accurately ' , is derived from the root ' which as a verb ' means "to grind", the same root as (:tˤaħiːn), "flour" in some dialects. The standard Arabic spelling is transliterated properly as '. The last syllable is pronounced , depending on the region where the speaker is from. In Levantine Arabic dialects, however, the last syllable is generally pronounced . Since most 19th and early 20th century Middle Eastern immigrants to English-speaking countries were Christians from Syria, Lebanon, and Palestine, this might be the origin of the English usage of the final /i/. The source language could also be Greek since tahini in Greek is called precisely ταχίνι ''(tahini)''. The word "tahini" appears in English by the late 1930s.〔〔''Treasury decisions under customs and other laws'', 1938, p. 1080 (snippet )〕 Plain, unprocessed sesame paste with no added ingredients is sometimes known as "raw tahini". 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tahini」の詳細全文を読む スポンサード リンク
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