Konya Bozkır Tahini dates back 200 years. It comes out when the sesame is roasted more than white tahini, the oil is cooked thoroughly and the squeezing process is done in stone mills. As it was 100 years ago, the sesame seeds supplied from the Manavgat region are first kept in water to remove the bitterness. After waiting for a day, the bark is peeled and cooked in wood fire for five hours. Cooked sesame seeds are sieved and squeezed with the help of natural stones. You can also consume this delicious tahini with honey or molasses. You can also use tahini instead of oil in your cookies and cakes.
