Tahini and nut butters are made from a single main ingredient – finely ground seeds or nuts. In Turkish cuisine tahini has a long tradition, and peanut butter (fıstık ezmesi) and hazelnut cream (fındık kreması) are breakfast favourites today.
Types at a glance
| English | Turkish | In short |
|---|---|---|
| Tahini | Tahin | Roasted sesame paste. → Single-roasted tahini |
| Peanut butter | Fıstık ezmesi | → 100% peanut butter, no added sugar |
| Hazelnut cream | Fındık kreması | → Cocoa hazelnut cream |
| Almond butter | Badem ezmesi | Mild and slightly sweet. |
Homemade almond butter
- Roast 300 g of raw almonds at 160 °C for about 10 minutes.
- Blend while still warm on high speed, scraping down the sides, for 8–12 minutes until creamy.
- Add a pinch of salt if you like and fill into a clean jar. Don't add water.
Why does the oil separate?
In nut butters without additives the natural oil rises to the top over time. This is not a sign of spoilage – just stir before use.
FAQ
What is the difference between tahini and nut butter?
Tahini is made from sesame seeds, nut butters from nuts such as almonds, hazelnuts or peanuts.
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