Ziyad Tahini named “Best” Tasting by national magazine
Cook’s Illustrated crowns the Mediterranean food company’s Tahini as their favorite among leading brands.
Cooks Illustrated, the iconic magazine that investigates how and why recipes work, named Ziyad brand All Natural Tahini as the best tasting sesame seed paste on the market.
The recognition is the result of the magazine’s analysis of seven major Tahini brands.
Tahini is a paste made from crushed pureed sesame seeds. Tahini is a cornerstone of the healthy Mediterranean Diet and a key ingredient used in making hummus. It is high in healthy fats and essential amino acids, as well as gluten-free.
Traditionally, the sesame seed paste is whisked together with water or lemon juice and drizzled over falafel, kebabs, pilaf and roasted or raw vegetables in many Middle Eastern recipes to enhance taste.
Today, the silky-smooth sesame seed puree is becoming more prevalent in modern recipes and cuisines including Chinese, Vietnamese, and Mexican. Home cooks and chefs alike are learning that Tahini can be used to craft a variety of sauces, low-fat dressings, desserts, and even cookies.
Ziyad brand Tahini is marketed and distributed by suburban Chicago-based Ziyad Brothers Importing, which imports and distributes more than 1,200 food products under 29 different brand labels to retailers located in 46 states and six countries.
“We are very proud of the recognition that our product Tahini has received from Cooks Illustrated Magazine, which is a leader in identifying the best food products available in the consumer market,” said Mark Smith, national Vice President of Sales for Ziyad Brothers Importing.
“Now the public knows what we know that when it comes to great taste, Ziyad Tahini is at the front line above all competitors.”
Tahini is a paste made of only ground toasted sesame seeds and should be treated like any other nut butters. Store in a cool dry place or refrigerate. It will stay fresh for up to 18 months from the date of manufacture.
Cook’s Illustrated Magazine’s editors described Ziyad Tahini as their “new favorite.” They said not only did it taste great but praised Ziyad Tahini “consistency.” The magazine wrote, “Our new favorite, Ziyad Tahini Sesame Paste ($7.95 for 16 ounces), is made with hulled sesame seeds and is fairly pale in color, indicating gentle roasting. Tasters loved its ‘strong, clean tahini flavor.’ It was also one of the smoothest products in our lineup, so hummus made it with had a ‘lush,’ ‘silky’ consistency that made it our clear favorite.”
One of the magazine’s tasters added, Ziyad Tahini “Tastes like the real stuff.”
The magazine added, “In both tastings, our new favorite had ‘distinct,’ ‘intense sesame flavor’ that was neither bitter nor harsh. Its ‘smooth’ and fluid consistency made for exceptionally ‘creamy,’ ‘buttery’ hummus.”
Read the full article which appears in the September/October 2017 issues on the magazine’s website at www.cooksillustrated.com.
You can get more information on Ziyad Brothers Importing and their products by visiting their website at Ziyad.com and their online Amazon store.
For more information on Ziyad Products, contact:
Mark Smith
info@ziyad.com
Visit www.Ziyad.com for more products and recipes
Ray Hanania is an award winning political and humor columnist who analyzes American and Middle East politics, and life in general. He is an author of several books.
Hanania covered Chicago Politics and Chicago City Hall from 1976 through 1992 at the Daily Southtown and the Chicago Sun-Times. He began writing in 1975 publishing The Middle Eastern Voice newspaper in Chicago (1975-1977). He later published “The National Arab American Times” newspaper (2004-2007).
Hanania writes weekly columns on Middle East and American Arab issues as Special US Correspondent for the Arab News ArabNews.com, at TheArabDailyNews.com, and at SuburbanChicagoland.com. He has published weekly columns in the Jerusalem Post newspaper, YNetNews.com, Newsday, the Orlando Sentinel, Houston Chronical, and Arlington Heights Daily Herald.
Hanania is the recipient of four (4) Chicago Headline Club “Peter Lisagor Awards” for Column writing. In November 2006, he was named “Best Ethnic American Columnist” by the New American Media. In 2009, Hanania received the prestigious Sigma Delta Chi Award for Writing from the Society of Professional Journalists. He is the recipient of the MT Mehdi Courage in Journalism Award. He was honored for his writing skills with two (2) Chicago Stick-o-Type awards from the Chicago Newspaper Guild. In 1990, Hanania was nominated by the Chicago Sun-Times editors for a Pulitzer Prize for his four-part series on the Palestinian Intifada.
His writings have also been honored by two national Awards from ADC for his writing, and from the National Arab American Journalists Association.
Hanania is the US Special Correspondent for the Arab News Newspaper, covering Middle East and Arab American issues. He writes for the Southwest News newspaper group writing on mainstream American issues.
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