Iraqi tahini makers keep quality via age-old method

In northern Iraq, traditional watermills grind sesame seeds into tahini, a staple food in the country.
Workers in Duhok province have relied on recipes passed down through the generations, for hundreds of years.
But it is unclear how long this labour-intensive method can continue, given the creep of modern technology.
Al Jazeera’s Mahmoud Abdelwahed reports from Amadiya, northern Iraq.

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