Moulin à sésame de Saïda

Saida's sesame mill has run nearly without pause for over a century: stone wheels, slow heat, and sesame pressed into tahini that pours ribbon-thick and never splits. The same press makes halva, folded by hand with Bkassine pine nuts or Bekaa rose.

Sesame is roasted the morning it is milled — the difference between tahini that tastes of toast and tahini that tastes of storage. Each pressing day is a lot, and the mill's advice hasn't changed in a hundred years: stir once, taste, and stop adding lemon too early.