Tahini is a smooth paste made from finely ground sesame seeds, commonly used in Middle Eastern and Mediterranean cuisines. It has a creamy, nutty flavor and a slightly bitter edge, often blended with lemon juice, garlic, or water to make sauces and dressings. Pronounced with a soft initial and a stress on the second syllable, it’s a familiar ingredient in hummus, dressings, and dips.
"I whisk tahini with lemon juice, garlic, and water to make a silky sauce for falafel."
"The recipe calls for tahini, olive oil, and a touch of cumin."
"She drizzled tahini over roasted vegetables for a creamy finish."
"Tahini is a key component in hummus and many sesame-based spreads."
Tahini derives from the Arabic طحينة (tahīnah), meaning sesame paste. The word entered English via Ottoman Turkish and Persian, reflecting widespread use in Levantine and North African cuisines. The root is the Arabic verb طحن (taha) meaning “to grind” or “to pulverize,” which captures the sesame seeds’ preparation. Early Western cookbooks adopted tahini in the 18th–19th centuries as global trade expanded. The term retains culinary associations worldwide with regions that cultivate sesame—particularly the Middle East, North Africa, and the Mediterranean. In many languages, the term is nearly identical or a direct loanword, underscoring sesame paste’s long-standing role in sauces, dressings, and sweet confections. Modern usage expands to vegan dishes, dairy-free sauces, and wellness-focused recipes, but the pronunciation in English typically preserves the two-syllable cadence and the initial “ta-” sound. First known English attestations date to the 19th century, reflecting its introduction by travelers and importers who described Levantine cuisine to European audiences. Over time, tahini has become a staple ingredient beyond its regional origins, valued for its creamy texture and rich sesame flavor that enhances both savory and sweet applications.
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Words that rhyme with "Tahini"
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Tahini is pronounced ta-HEE-ni, with the primary stress on the second syllable. IPA: US /təˈhiːni/; UK /təˈhiːni/; AU /təˈhiːni/. Start with a light schwa sound, then a clear HEA sound, and finish with a short ni. Mouth position: loosen the jaw, raise the middle of the tongue for the “hee” vowel, and end with a light, relaxed “nee”.
Common errors include stressing the first syllable (ta-HEE-ni instead of ta-HEE-ni) and mispronouncing the middle vowel as a quick “ih” or “ee” without length. Another frequent issue is blending the ending too strongly into the second syllable. To correct: keep primary stress on the second syllable, pronounce the “hee” with a long E sound, and finish with a crisp, short “nee.” IPA cues: /təˈhiːni/.
Across US/UK/AU, the word maintains /təˈhiːni/ but with subtle vowel shifts. US and UK generally share a clear long E /iː/ in the second syllable; Australian English may show a slightly schwa-like first vowel in rapid speech but keeps the emphasis on -hee- as the nucleus. Rhoticity doesn’t affect the word itself, but the surrounding vowels or linked sounds in phrases may reveal regional rhythm differences. Overall, the core pronunciation remains ta-HEE-ni, with minor vowel quality variation.
Tahini challenges include the two-syllable rhythm with stress on the second syllable and the long /iː/ in the middle. Non-native speakers often misplace stress or lengthen/shorten the middle vowel. Also, the initial schwa can be reduced in fast speech, leading to ta-hee-nee or tuh-hee-nee. Practice the clear vowel in -hee- to maintain the long /iː/ and keep the final /ni/ crisp.
There is no silent letter in Tahini. All three letters participate in the syllables ta-hee-ni, with clear vowel sounds for each syllable. The middle vowel is pronounced as a long E, not a silent or muted vowel, so give the /iː/ its full value and avoid truncating the second syllable.
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