משתמש:חיים ברמן/work-in-progress

rather odd to find these examples

המטבח המרכז אירופאי למשל (וכן המטבח הצפון אפריקאי, למשל) הרבה יותר משפיע ומרכזי בבישול היהודי מהמאכלים האמריקאיים

surprising in view of other examples seen !!

the English article on Tahini clearly states:

Tahini and sesame paste are ground sesame seeds used in cooking:.

The Middle Eastern tahini is made of hulled, lightly-roasted seeds
The East Asian sesame paste is made of unhulled, ~~raw~~ (recently changed to say:) roasted seeds

this may explain the 2 products i see side-by-side —

— which (in the Hebrew article on טחינה) may be named thus:

— all of the above (both English and Hebrew) referring to the ground seeds with no extra ingredients (and not to the prepared dip).

this certainly needs clarifying !!

but based on this understanding, i have now corrected the article on חלבה

saw the need while editing פקאן (see English version)

missing in the Hebrew:

Arrangement on the stem