Category: Tahini Halvah

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Tahini Recipes For Salad: Greek Tahini Farro and Chickpea Salad

https://pixabay.com/en/farmer-s-salad-salad-greek-2332580/

This Greek tahini farro and chickpea salad work as a great make-ahead lunch that is not shy on flavor. Theworkty farro grain gives the salad great texture, while the crumbled feta adds a delicious tangy flavor with each bite.

Have This!

  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 small garlic clove, grated
  • 1/8 teaspoon dried oregano
  • A cup arugula
  • 1/2 cup cooked unpearled farro
  • 2 teaspoon tahini
  • A cup rinsed and drained canned unsalted chickpeas
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced cucumber
  • 2 tablespoons crumbled feta cheese

Do This!

  • Combine oil, vinegar, garlic, and oregano in a bowl.
  • Combine arugula and remaining ingredients in a bowl.
  • Add oil mixture; toss.
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Yams with Tahini, Ginger, Star Anise, and Cinnamon

https://pixabay.com/en/jam-spread-made-a-jam-jars-761688/

These yams with tahini, ginger, star anise, and cinnamon recipe add cinnamon and anise to these fragrant sweet potatoes. It is also the perfect companion for her Roast Turkey with Hoisin Gravy and Sticky Rice Dressing with Chinese Sausage.

Have This!

  • 3 yams
  • 4 whole star anise
  • 1 stick cinnamon
  • 4 c. chicken stock
  • 2 tsp. tahini
  • 1 stick unsalted butter
  • 1/4 c. brown sugar
  • 3 tbsp. soy sauce
  • 1 tsp. Grated Ginger
  • salt
  • Freshly ground pepper

Do This!

  • In a medium pot, add yams, star anise, tahini, cinnamon stick, and enough stock to cover about 4 cups.
  • Bring to a boil over medium-high heat and cook until soft, about 10 minutes.
  • Drain, reserving liquid and discarding spices. Transfer it to a food processor.
  • Add butter, brown sugar, soy sauce, and ginger, and blend. Add reserved liquid to achieve a smooth consistency. Season with salt and pepper, and serve hot.
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Sweet Potatoes with Ancho-Maple Glaze And Tahini

https://pixabay.com/en/pancakes-syrup-food-breakfast-meal-314400/

Sweet and spicy, this easy sweet potato with ancho-maple glaze and tahini recipe is a new and tasty way to prepare sweet potatoes for your holiday get-togethers.

Have This!

  • 4 lb. sweet potatoes
  • 1/2 c. maple syrup
  • 1/2 stick unsalted butter
  • 1/4 c. fresh lime juice
  • 4 tsp. tahini
  • 2 tsp. ancho chile powder
  • 2 tsp. salt
  • 1/4 c. chopped fresh parsley

Do This!

  • In a large pot fitted with a steamer basket set over boiling water, steam potatoes, covered, until firm-tender, about 10 minutes. Set aside.
  • In a large skillet over medium heat, heat maple syrup, butter, tahini, lime juice, chili powder, and salt.
  • When maple mixture starts to bubble, add reserved sweet potatoes. Cook, tossing frequently until maple mixture is thick and potatoes are cooked through 7 to 10 minutes. Garnish with parsley.
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Vegan Tahini: Tahini Maple Cookies

https://pixabay.com/en/cookies-pastry-dessert-homemade-435296/

This tahini-maple cookies recipe is both pronounced and pleasant, any hint of a bitter edge tempered by the caramel maple syrup. Moreover, tahini lends such a nuanced flavor, deeper than that of other nut butter.

Have This!

  • One-third cup tahini
  • One-third cup maple syrup
  • Three tablespoons sunflower or canola oil
  • Two tablespoons almond milk
  • Half tablespoon vanilla extract
  • One cup whole wheat flour
  • A teaspoon baking powder
  • Half teaspoon baking soda
  • One-fourth teaspoon salt
  • Half tablespoon black sesame seeds
  • One-third cup chocolate chips

Do This!

  • Preheat the oven to 350˚ and oil a baking sheet or line it with parchment paper.
  • In a medium-sized bowl, whisk the tahini, maple syrup, oil, one tablespoon almond milk, and the vanilla extract.
  • Once the wet ingredients are combined, sift through the dry ingredients. Using a plastic spatula or wooden spoon, stir to combine all the ingredients.
  • If the dough is still crumbly add the additional tablespoon of almond milk.
  • Fold in the sesame seeds.
  • Once the dough is combined, scoop heaping tablespoonfuls onto the baking sheet and flatten slightly.
  • Bake for 11 minutes, remove from oven and let cool for at least five minutes before eating.

What Is Tahini

Tahini is a paste that comes from ground sesame seeds which are commonly used for cooking in Middle Eastern, Greek, and East Asian region.

This paste is extremely multipurpose which use in cooking sweet-savory dishes. The best part of Tahini is that it packs with numerous essential vitamins and minerals that your body needs for the day.

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Black-and-White Tahini Halvah: Tahini Dessert

https://pixabay.com/en/chocolate-nut-chocolate-sweet-3012752/

Both types of tahini should be roughly the same consistency for this black-and-white tahini halvah recipe ideally pretty loose and pourable. Hence, it makes it easy to marble them.

Have This!

  • Nonstick vegetable oil spray
  • Half cup white tahini
  • One teaspoon kosher salt
  • One-third cups sugar
  • Half cup black tahini

Do This!

  • Lightly coat an 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving a 2″ overhang on long sides.
  • Place a sheet of parchment paper on work surface and lightly coat with nonstick spray. Beat white tahini and half tsp.
  • Salt in the bowl of a stand mixer fitted with the paddle attachment on low speed just until smooth.
  • Place cup sugar in a small saucepan and remaining ⅔ cup sugar in another small saucepan.
  • Add ¼ cup water to each saucepan and set both saucepans over low heat.
  • Cook, stirring with a rubber spatula to dissolve, about four minutes.
  • Keep one saucepan over low and increase heat to medium-high for other saucepan and fit with thermometer.
  • Cook syrup, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals
  • Beat just until halvah comes together in a smooth mass, less than a minute.
  • Scrape onto prepared parchment and flatten with spatula until ¾” thick.
  • Invert a medium bowl over halvah to keep warm.
  • Rinse any hardened sugar off thermometer; clip to second saucepan.
  • Increase heat to medium-high and cook syrup, brushing down sides of saucepan with wet pastry brush, until thermometer registers 248°, about 4 minutes.
  • While the syrup is cooking, briefly beat black tahini and remaining ½ tsp. salt in the same bowl of stand mixer until smooth.
  • Stream in syrup and mix just until halvah comes together in a smooth mass.
  • Uncover white halvah and scrape black halvah on top.
  • Flatten to about the same shape as the white halvah.
  • Using the sides of the parchment to lift edges, fold stacked halvah in half and flatten slightly.
  • Repeat folding and flattening motions five times, rotating halvah as you work, to create a marbled effect.
  • Press into prepared pan.
  • Fold sides of parchment paper over top of halvah and let cool, at least three hours.