The term doctor derives from the Latin docere meaning to teach. The doctorate (Latin: doctum, [that which is] taught) appeared in medieval Europe as a license to teach Latin (licentia docendi) at a university.
Tahini /tÉËËhiËni/ (also tahina /tÉËËhiËnÉ/ ; Arabic: Ø·Ø­ÙÙØ© â) is an oily paste made from toasted ground hulled sesame seeds used in North African, Greek, Iranian, Turkish, and Middle Eastern cuisine. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva.n Armenia, tahini can be used as a sauce to put in the lahmajoun. In Turkey, tahini (Turkish: tahin) is mixed with pekmez to form a dish called tahin-pekmez. Due to its high-caloric nature, it is served as a breakfast item or after meals as a dessert to dip pieces of bread in, especially during the wintertime.
Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and Middle East. Store-bought tahini is usually made from hulled sesame seeds. This is our preference, too, but you can make it from unhulled and sprouted sesame seeds. Make Tahini Paste: Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. 2  Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. 3  Check the tahini's consistency.