Cookbook talk:Tahini

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Cultural issue to resolve here. I know that most native English speakers call this stuff "Tahini", but in Hebrew and Palestinian Arabic, it is called T'xina (the x is for the soft "ch" sound, which is missing in English).

What is the origin of the English phonetic form? Which should we adopt? - yish 23:11, 15 Apr 2004 (UTC)

Well, you have to pick one, preferably the most common term and explain the alternative title at the top of the page. Lots of things have alternate names in different parts of the world... There is already a Cookbook:Tahini page (I wrote it) so make a note there that it is also called T'xina in Hebrew. KJ 06:41, 16 Apr 2004 (UTC)

I just wanted to note, as a native Hebrew speaker that the word in Hebrew (and palestinian Arabic) means grinding or something that is ground