Sesame seeds are available in a variety of colours including brown, red, black, yellow and ivory; the darker seeds are said to have the most flavour. European cooks use sesame seeds to garnish bread, biscuits and pastries. However, they're used much more extensively in Asian, South American and African cuisines, in both sweet and savoury dishes.
Five-spice duck breasts with honey and soy
Carrot and coriander falafel
Rye crispbread
Aubergine chips with fennel yoghurt
Savoury biscuits
Tempura scallops and asparagus with ponzu dressing
Couscous salad
Quinoa goji tabbouleh
Compost crumble
Maneesh
Pretzels
Bagels
Sun-dried tomato and poppy seed savoury biscuits
Cardamom and beetroot smoothie sundae
Sesame seeds work particularly well with chicken and other meats and in warm salads and salad dressings. They also add a distinctive flavour to stir-fried and rice dishes. Ground sesame seeds are used to make tahini, a smooth paste commonly added to Middle Eastern dishes.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
