Sesame has been grown in the world since 1600 BC. It is immortalized in the tales of Scheherazade with the famous line “Sesame, open up!” (in English. Sesame – sesame). Reflects the plant’s ability to dissolve its seed boxes when ripe. The ancient Babylonians have believed that a mixture of sesame and honey preserves youth and beauty, and Roman soldiers have used it for gaining energy and more strength. Sesame cultivation and sesame tahini production were once a traditional livelihood in the Eastern Rhodopes and Sakar. Although they have subsided over the years, now the interest in this culture and produced from it tahini is reviving.
With its amino acids, silicon, phosphorus, copper, potassium, magnesium, vitamins E, B1, B2, B6, and PP, sesame tahini qualifies as a superfood. It is an indispensable tool for strengthening the body and treating many diseases, and since the calcium in it is five times more than in cow’s milk, it is also given to strengthen children. Sesame tahini also contains much more protein than cheese, soy and even some meats. It is recommended for blood vessels, and for menopausal women tahini is mandatory – it limits the dilution of calcium in the bones and thus protects against osteoporosis. Tahini has a calming effect on easily excitable nerves. It is useful for manual workers and athletes.
How to grow sesame, how to make sesame tahini, tahini from pumpkin nuts, hazelnuts, and apricot kernels will be shown to us by the owners of four tahini farms in Harmanli and Ivaylovgrad regions, and in the village of Dositeevo, where the Sesame Festival has been held for years. But the fertile land of the Eastern Rhodopes and Sakar gives not only sesame and tahini – we will taste the elite wines of the region, we will also visit ancient shrines, an ancient Roman villa, the Museum of sericulture, we will also walk to the only Albanian village in our country.