Provided is a method for preparing a raw food product with particles of ground roasted sesame seeds dispersed in sesame oil, the raw food product including particles having an average size of between about 15 μm to about 40 μm, being thixotropic, with a viscosity, of between about 700 cps to about 2,500 cps, being maintained as a single liquid phase for a time period of at least six months when stored at room temperature, the method including hulling sesame seeds by stirring sesame seeds, suspended in an aqueous media, at a velocity of less than 400 rpm, to obtain sesame kernels, roasting the sesame kernels to obtain roasted kernels, and subjecting the roasted kernels to two or more milling stages in a ball mill device to obtain the raw food product.
