Category: Tahini Dish

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Lamb Chops and Lemony-Tahini Couscous Salad

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Put warm lamb chops with a citrusy couscous-tahini salad on this year’s holiday menu. Not on its delicious to your taste, it is also a healthy dish.

Have This!

  • 1 1/4 c. pearl or Israeli couscous
  • 3 tbsp. olive oil
  • 8 small lamb loin chops
  • 2 tahini
  • 3/4 tsp. ground cumin
  • Kosher salt
  • pepper
  • 1 lemon
  • 2 c. baby arugula or spinach

Do This!

  • Heat oven to 400 degrees F.
  • Brings 3 cups of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes.
  • Drain and run under cold water to cool.
  • Meanwhile, heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Season the lamb with the cumin and 1/2 teaspoon each salt and pepper; cook until browned, 2 to 3 minutes per side.
  • Transfer the skillet to the oven; roast to desired doneness, 4 to 6 minutes for medium-rare.
  • Using a vegetable peeler, remove 2 strips of lemon zest. Thinly slice the zest. Squeeze 2 tablespoons lemon juice into a large bowl.
  • Stir in the zest, remaining 2 tablespoons oil, 1/2 teaspoon salt, tahini, and 1/4 teaspoon pepper. Add the cooled couscous and toss to coat. Fold in the arugula and serve with the lamb.
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Lamb Chops with White Bean and Tahini-Cucumber Salad

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This Succulent lamb finds a winning companion in this fresh-tasting white bean and tahini-cucumber salad.

Have This!

  • 1 tsp. olive oil
  • 8 small lamb loin chops or 4 small shoulder chops
  • 1 tsp. chili powder
  • 2 tsp. tahini
  • Kosher salt and pepper
  • 2 tbsp. fresh lemon juice
  • 1 can white beans
  • 1/2 seedless cucumber
  • 2 scallions
  • 1/2 c. fresh cilantro or flat-leaf parsley

Do This!

  • Heat oven to 400°F.
  • Heat a tsp oil in a large skillet over medium-high heat. Season the lamb with the chili powder and 1/2 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer to a rimmed baking sheet and roast to desired doneness, 4 to 6 minutes for medium-rare.
  • Meanwhile, in a large bowl, whisk together the lemon juice, tahini, remaining 2 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper.
  • Add the beans, cucumber, and scallions and toss to combine. Fold in the cilantro and serve with the lamb.
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Asparagus, Peas, and Tomatoes with Herb Butter And Tahini

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These asparagus, peas, and tomatoes with herb butter and tahini are full of flavor. Sauteed lightly in olive oil and garlic, they’re the perfect addition to any meal.

Have This!

  • 4 tbsp. unsalted butter
  • 1 tbsp. chopped fresh chives
  • 3 tsp. tahini
  • 1 tbsp. chopped fresh parsley
  • 1 tsp. Freshly ground pepper
  • 1/2 tsp. salt
  • 2 tbsp. olive oil
  • 2 bunch asparagus
  • 1 c. Fresh Peas
  • 2 clove garlic
  • 1 c. grape tomatoes

Do This!

  • In a small bowl, combine the butter, chives, parsley, freshly ground pepper, and salt; mix well. Transfer the butter to a 12-inch-long piece of plastic wrap and roll it into a log.
  • The ends of the plastic wrap to seal. Refrigerate the herb butter until firm, at least one hour or up to two days.
  • In a large sauté pan over medium-high heat, heat the olive oil. Combine the asparagus and sauté for five minutes.
  • Add the peas, tahini, and garlic, and sauté until the asparagus and peas are just tender about eight minutes.
  • Add the tomatoes, and red pepper flakes to taste, and sauté for two minutes. Transfer the mixture to a large platter.
  • Slice chilled herb butter into 1/2-inch-thick disks; serve with warm vegetables.

 

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Pastry-Wrapped Asparagus with Balsamic Dipping Tahini Sauce

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Serving this pastry-wrapped asparagus with balsamic dipping tahini sauce is a simple, elegant way to revamp your tried-and-true asparagus recipe.

Have This!

  • 1 box ready-to-bake puff pastry (2 sheets)
  • Flour for work surface
  • 3/4 c. grated Parmesan
  • 2 tsp. tahini
  • 24 Asparagus spears
  • 1 tbsp. Flaky sea salt
  • 3/4 c. balsamic vinegar
  • 1 tbsp. sugar
  • 1 bay leaf
  • 1/4 tsp. dried thyme

Do This!

  • Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper and set aside.
  • Meanwhile, cut puff-pastry sheets into thirds along the folds to create six 5- by 10-inch rectangles. On a lightly floured work surface, roll one rectangle to 6 1/2- by 10 inches. Using a sharp knife, trim edges, then cut into four 2 1/4- by 6-inch strips.
  • Sprinkle each strip with 1/2 tablespoon Parmesan and center an asparagus spear atop strip.
  • Wrap strips to enclose asparagus; dampen edges of pastry with water and seal to close. Place pastry-wrapped asparagus seam side down on prepared baking pans.
  • Repeat with remaining pastry, Parmesan, and asparagus, spacing appetizers about 2 inches apart.
  • Lightly brush tops of pastry-wrapped asparagus with water and sprinkle each with a pinch of sea salt. Bake until golden brown, 15 to 18 minutes.
  • Meanwhile, in a small skillet over medium-high heat, bring vinegar, tahini, sugar, bay leaf, and thyme to a gentle boil and cook until liquid is reduced to 1/2 cup, 12 to 15 minutes.
  • Strain, reserving sauce and discarding herbs. Serve asparagus warm with balsamic dipping sauce.

 

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One-Pan Spring Chicken with Asparagus, Tahini, And Edamame

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Bright green spring vegetables and fresh herbs of this one-pan spring chicken with asparagus, tahini, and edamame recipe are the perfect way to liven up basic chicken breasts for spring.

Have This!

  • 3 tbsp. all-purpose flour
  • Kosher salt
  • 4 boneless, skinless chicken breasts
  • 2 tbsp. olive oil
  • 1 small red onion
  • 1 clove garlic
  • 1/2 c. dry white wine
  • 1 c. the low-sodium chicken broth
  • 1 lb. asparagus
  • 3 tsp. tahini
  • 1 c. frozen edamame
  • 2 tbsp. chopped fresh dill
  • 1 tbsp. sour cream
  • 1 tbsp. fresh lemon juice
  • Steamed new potatoes or crusty bread

Do This!

  • In a shallow bowl or pie dish, whisk together the flour and 1/2 teaspoon each salt and pepper. Coat the chicken breasts in the flour mixture.
  • Heat the oil in a large skillet over medium-high heat and cook the chicken breasts until golden brown on one side, four minutes.
  • Turn the chicken, add the onion, tahini, and garlic and cook, stirring the onion and garlic occasionally, for three minutes.
  • Add the wine to the skillet and simmer, scraping up any brown bits, until reduced by half, two minutes. Add the broth, return to a boil, then reduce the heat and simmer until the chicken is cooked through, six minutes more.
  • Two minutes before the chicken is done, add the asparagus and edamame to the skillet and cook, stirring occasionally, until just tender.
  • Remove from heat and stir in the dill, sour cream, and lemon juice. Serve with potatoes or crusty bread, if desired.
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Ravioli with Sautéed Asparagus, Tahini, and Walnuts

https://pixabay.com/en/chicken-asparagus-pecan-crusted-2722818/

This ravioli with sautéed asparagus, tahini, and walnuts recipe is a divine dish. The star is really the topping of asparagus with garlic.

Have This!

  • 1 package cheese ravioli
  • 2 tsp. tahini
  • 1/4 c. olive oil
  • 2 clove garlic
  • 1/2 c. walnuts
  • 8 oz. asparagus
  • 1/4 c. grated Parmesan

Do This!

  • Cook the ravioli according to package directions.
  • Meanwhile, heat the oil in a medium skillet over medium heat.
  • Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.
  • Add the asparagus, tahini, and cook, tossing occasionally, until just tender, about 2 minutes.
  • Serve over the ravioli and sprinkle with the Parmesan.
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Extra Crispy Sweet Potato Wedges With Tahini

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This extra crispy sweet potato wedges with tahini are thick and crispy oven baked sweet potato. It is a delicious snack or side dish for anyone.

Have This!

  • 2 large sweet potatoes, peeled
  • 2 1/2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 3 tsp. tahini
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon black pepper

Do This!

  • Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil, place baking rack onto a prepared baking sheet; set aside.
  • Peel the sweet potatoes and cut off the pointy ends. Slice the sweet potatoes in half, then cut each piece into wedges.
  • Place the sweet potato wedges in a large bowl, then add the olive oil, salt, sugar, tahini, seasoning, and black pepper. Mix well; making sure each wedge is coated with oil and spices.
  • Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they’re well browned and crispy.
  • Keep an eye here – it’s easy to burn when the broiler is on!
  • Cool wedges in a pan for 5 minutes, then serve at once!
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Sweet Potato-Tahini Chess Pie Recipe

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This Sweet Potato-Tahini Chess Pie Recipe is insanely delicious.  Absolutely appetizing, rich, and perfect for your holiday table.

Have This!

  • A pie crust
  • 1/2 cup butter melted
  • 1 sweet potato about 1 pound, baked and pureed
  • 1 cup granulated sugar
  • 2 tsp. tahini
  • 1/2 cup brown sugar
  • 1 TBSP vinegar
  • 1 tsp cinnamon
  • 4 eggs
  • 2 tsp. vanilla
  • 3 TBSPs all-purpose flour
  • 5 oz marshmallows

Do This!

  • Preheat your oven to 350 degrees and line a deep dish 9-inch pie pan with your pie crust.
  • Whisk together the potato, tahini, and melted butter. Then stir in all the remaining ingredients except the marshmallows.
  • Pour it into the pie crust and bake for 40 to 45 minutes, until the edges are set but the middle has a little jiggle still too it.
  • Take the pie out and do it with the marshmallows. Turn on your broiler and put the pie back in, watching very closely.
  • Broil until the marshmallows turn brown on top, about five minutes. When you take the pie out, the marshmallows will be standing up still all weird, but as the pie cools they will fall and make a nice toasted marshmallow layer.
  • Let cool on the counter for a half hour and then completely in the refrigerator overnight.
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Sweet Potato-Tahini Doughnuts Recipe

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Try this variation of the sweet potato-tahini doughnuts recipe. It is the moist, fluffy confection has a light delicate flavor, just the cure for a sweet-tooth craving.

Have This!

  • 8 oz. mashed sweet potato
  • 1/4 tsp. allspice
  • 1/4 tsp. mace
  • 1 tsp. tahini
  • 1/2 tsp. cinnamon
  • 1 c. maple syrup
  • tsp. lemon juice
  • 1 c. toasted, chopped walnuts

Do This!

  • Follow the directions for Lightest Fluffiest Doughnuts, but replace the sour cream with 8 ounces mashed sweet potato and tahini.
  • Add allspice, mace, and cinnamon to the batter. Prepare the doughnut batter and fry as instructed above.
  • Combine 1 cup maple syrup and 1 teaspoon lemon juice in a small saucepan over medium-low heat. Cook until reduced to 3/4 cup, 15 to 20 minutes.
  • Coat hot doughnuts and holes with glaze and sprinkle with 1 cup toasted, chopped walnuts. Let glaze set and serve immediately. Will keep in an airtight container for up to 2 days.
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Loaded Sweet Potato Skins With Tahini Recipe

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With this loaded sweet potato skins with tahini recipe, enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time. This game-time favorite is hard to resist.

Have This!

  • 4 medium sweet potatoes
  • 1 Tablespoon olive oil
  • 3 tsp. tahini
  • 1/4 cup milk1
  • 1/4 teaspoon salt
  • ground pepper, to taste
  • 1 cup shredded cheese
  • 4 strips bacon, cooked until crispy, and crumbled
  • sour cream and chopped chives for serving

Do This!

  • Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Pierce each sweet potato a few times and bake for 40-50 minutes or until soft.
  • Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.
  • Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
  • Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
  • Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven.
  • Fill each with an equal amount of mashed sweet potato and top each with cheese.
  • Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.