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The Turkish pantry

Manavgat Golden Sesame

Antalya

Golden-tan sesame grown in Manavgat, valued for its aroma and its use in tahini and baked goods.

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Manavgat golden sesame is produced from the Muganlı-57 sesame variety in Antalya’s Manavgat district. Its small seeds range from yellow to light brown. Whole seeds, hulled seeds and roasted seeds are distinct buying forms.

Yellow-tan sesame seeds in a shallow blue-and-white dish, with a few scattered on the wooden table.

Types & forms

Unroasted seeds

Dry yellow-to-light-brown seeds retain their natural sesame shape. Check whether the seed coat has been removed.

Hulled or roasted seeds

Hulling removes the seed coat; roasting develops flavor and changes color. Choose the form specified by the recipe.

What to look for when buying

  • Look for the Manavgat Altın Susamı name and origin information. Golden color alone does not identify where sesame was grown.
  • Check whether the seeds are hulled, unhulled or roasted, and choose a sealed package with dry, free-flowing seeds.

Prepare & cook

  • Use whole seeds for the texture a recipe specifies, or choose prepared tahini when a recipe needs sesame paste.
  • If the seeds need toasting, follow the recipe and stir so they color evenly; already roasted seeds do not need the same treatment.
  • Tahini is ground sesame paste, not a volume-for-volume substitute for whole seeds.

Store it well

  • Keep dry seeds in a tightly closed container away from heat, direct sunlight and moisture.
  • Follow the package’s storage instructions and date, including any directions after opening.

Substitutions depend on the dish

Other sesame seeds

Use sesame in the same hulled or unhulled and roasted or unroasted form for a similar cooking role; it will not have the Manavgat origin.

Tahini

Tahini supplies sesame flavor in a paste, but changes texture and liquid balance. Use it only when the recipe calls for paste.

Nutrition

Nutrition depends on hulling and roasting; use the label for the product you buy.

At the Turkish table

Sesame growing and tahini production have a long place in Manavgat’s food economy. Sesame is processed into tahini and used in helva and regional cooking.