Toast the 200 grams of sesame seeds on a dry pan over medium heat (8 out of 14 on my stove) until they are lightly golden and aromatic. Be careful not to burn them.

Let the toasted sesame seeds cool completely.

Transfer the cooled sesame seeds to a blender or food processor.

Blend the sesame seeds until they begin to form a coarse paste. Scrape down the sides of the blender as needed.

Add 1/4 dl neutral oil to the blended sesame seeds.

Blend again until the tahini is smooth and creamy. If the consistency is too thick or the blender struggles to work, add a little more oil (up to 1/2 dl in total).

Scald a glass jar with boiling water and optionally rinse it with Atamon mixed with lukewarm water.

Pour the finished tahini into the jar.

Store in the refrigerator, where it will stay fresh for up to a month.