Sesame seeds have a rich, nutty flavour. They are used extensively in Asia where they add a flamboyant, decorative aspect to dishes. In Japanese, Korean and Chinese cuisine, the seeds are used in stir-fries and spice blends such as Shichimi Togarashi. They also add a crunch to dips for dim sum.
In contrast, sesame seeds are used very differently across the Middle East where they are ground to make a runny paste called Tahini. This paste is then drizzled over meat dishes like Kibbeh, or to make hummus. Try adding to baked breads or scattering over salads.