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Why Ghee, and Not Olive Oil, for Searing
The question comes up in the first week. Both fats are in the palette, so which one goes in the pan. The answer has nothing to do with their quality, it has to do with what heat does to them.
Two allowed fats, one job each
The system keeps both, and many readers conclude they are interchangeable. They are not. Ghee is the cooking fat, the one that goes into a hot pan, that sears meat and browns it. Extra virgin olive oil works elsewhere, over low heat, in a slow braise, and above all raw at the end of a dish.
What heat does to a fat
Every fat has a temperature past which it stops being food and starts to smoke. Ghee holds around 250 °C, and that is exactly why it is clarified: the water and the milk proteins that burn are taken out of it. Butter, which still contains them, tops out near 150 °C, and those are what you see turning black at the bottom of the pan. Extra virgin olive oil sits around 190 °C, but its real limit is elsewhere: what you are paying it for, its aromatic compounds, leaves with the heat well before it smokes. Heating it hard means paying the price of an extra virgin to end up with an ordinary oil. In the Tayyibat system, ghee is the cooking fat. It holds around 250 °C, enough to sear meat. Extra virgin olive oil, around 190 °C, is used over low heat or raw at the end of a dish. Butter, near 150 °C, never goes high.
Sunflower oil, kept without being recommended
It is in the palette, and it would be dishonest to pretend otherwise. But it is there as a fallback, not as a choice, and it holds around 225 °C. When ghee is available, the question does not arise.
What it changes on a plate
In practice, you sear in ghee and finish with olive oil, a drizzle added off the heat. That is the order you find in the official beef method, boiled then seared, and in most dishes of the Levant and the Maghreb. The weight of a spoon and of a portion, the full hierarchy of meats and the 79 recipes that apply it are in the guide.
Continue reading on the Sehtin journal
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How to Gain Weight on Tayyibat, in Practice
Eating more is easy to say and hard to do when hunger is weak. The order matters: two weeks to widen the appetite, then the portions, then the fourth meal, then the training.
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Why 2 hours, not 1 or 3 ? The science behind the rule
Two hours is the precise duration of one digestive hormonal cycle: insulin rises and falls, gastrin and histamine peak, then glucagon and growth hormone reactivate. Eating earlier resets the cycle, eating much later changes nothing.
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Why does the Tayyibat doctor forbid eggs ?
The egg is one of the most striking exclusions of the Tayyibat system. Dr. Diaa Al-Awadi proposes a clinical reasoning around histidine content, mast-cell activation and intestinal permeability. We unpack the four-step mechanism, what nutritional science actually says, the limits, and where to read the full mechanism page.
This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.