HOW IT IS MADE
sesamy – tahini – Halvah
…how it is made
sesamy is the most suitable raw material in order to produce tahini and halvah.
since its production stopped taking place in Greece, and PARTICULARLY in thessaly, it is imported
from african countries mostly soudan and aithiopia. this grade of sesamy has about 50% fat (sesamy oil).
Since sesamy is imported straight after it is harvested, it goes through a cleaning process
to remove all foreign materials like leaves. it is then peeled and baked.
The now clean and baked sesamy ends up in the mill, where it is grinded and prepared to become
tahini (100% grinded sesamy).
Tahini is firstly baked in the halvah cauldrons and then mixed UP with caramelised amyloum syrop (glycose)
along with a small quantity of halvah root broth. the result is a mix at about 60-70 degrees celcious
which is then put in bowls to be hand-knead using a traditional and special way in order to preserve the
halvah fibers givin the end product a texture that melts in your mouth…