Category: tahini recipes

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Asparagus Soup with Turkey, Tahini, And Tomato Tarts

https://pixabay.com/en/soup-asparagus-winter-soup-1283219/

This asparagus soup with turkey, tahini, and tomato tarts dish its delectable earthiness is parlayed into a sumptuously light soup, made with chicken broth, chopped sweet onion and potato, and purée until smooth.

Have This!

  • 1 can chicken broth
  • 2 tsp. tahini
  • 1 c. coarsely chopped sweet onion
  • 1 small potato
  • 1/2 c. water
  • 1/4 tsp. each salt and pepper
  • 1 bunch asparagus
  • Tarts

Do This!

  • Heat oven to 425°F. Have a baking sheet ready.
  • Bring all ingredients except asparagus to a boil in a medium saucepan. Reduce heat; cover and simmer 10 minutes, or until potato is almost tender.
  • Add asparagus; cook 5 minutes until asparagus and potato are tender. Set aside 10 minutes to cool slightly.
  • Serve with tarts.
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Cherry-and-Port-Glazed Rack of Lamb With Tahini Sauce

https://pixabay.com/en/meat-lamb-chop-food-grilling-1916511/

Pique your senses with this cherry-and-port-glazed rack of lamb with tahini sauce recipe with cherry preserves, thyme, port, and sea salt.

Have This!

  • 1 1/2 c. cherry preserves
  • 3/4 c. ruby port
  • 1 clove garlic
  • 4 sprig fresh thyme
  • 1 tbsp. chopped thyme leaves
  • 2 rack lamb
  • Salt
  • Pepper
  • Tahini Sauce

Do This!

  • Preheat oven to 450 degrees F. Line a roasting pan with aluminum foil and set aside. In a small saucepan over medium heat, bring cherry preserves, port, garlic, and thyme sprigs to a boil.
  • Let boil for 2 to 3 minutes, then remove from heat. Reserve one-third sauce for basting and set aside remaining for serving.
  • In a small bowl, combine chopped thyme, 3/4 teaspoon sea salt, and 1 teaspoon freshly ground pepper, and rub over lamb.
  • Set racks upright in the prepared pan by propping them against each other, with meaty sides facing out and bones crisscrossing.
  • Roast lamb for 15 minutes. Continue to roast lamb, basting with reserved cherry-port sauce every 5 minutes, until meat reaches desired doneness — an additional 10 minutes for rare, 15 for medium-rare, 20 for medium. Allow lamb to rest for 15 to 20 minutes
  • . Carve between ribs and serve with tahini sauce.
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Spinach and Pine Nut Stuffed Leg of Lamb With Tahini Sauce

https://pixabay.com/en/lamb-appetizer-chop-food-fresh-2310525/

Sweet golden raisins and buttery pine nuts are the perfect complements to this flavorful spinach and pine nut stuffed a leg of lamb with tahini sauce dish.

Have This!

  • 3 tbsp. olive oil
  • 1 large yellow onion
  • 1 package baby spinach
  • 2 clove garlic
  • 1/2 c. pine nuts
  • 1/2 c. golden raisins
  • 1 boneless leg of lamb
  • 1 tbsp. salt
  • Tahini sauce for serving
  • 1 tsp. Freshly ground pepper
  • 1 tsp. sweet paprika
  • A tsp. ground coriander

Do This!

  • Preheat the oven to 400 degrees F. Meanwhile, in a large sauté pan over medium-high heat, heat the olive oil. Add the onion and sauté until softened, about 8 minutes.
  • Add the spinach and garlic, and sauté until the spinach is wilted about 4 minutes. Remove the pan from the heat and stir in the pine nuts and raisins.
  • Sprinkle the lamb with 1/2 tablespoon of salt and 1/2 teaspoon of pepper, then flip the meat and repeat.
  • Sprinkle one side with paprika and coriander, then evenly spread the spinach mixture on that side. Roll the lamb up from one long side then tie it with kitchen twine every 2 inches.
  • Transfer the lamb to a roasting pan and roast until an instant-read thermometer reaches 140 degrees F when inserted into the center (lamb will be medium-rare), about 1 hour.
  • Remove the lamb from the oven and let it rest 10 minutes before removing the twine and slicing.
  • Serve with tahini sauce

 

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Lamb Chops- Tahini with Chickpeas and Swiss Chard

https://pixabay.com/en/lamp-chop-meat-cutlet-prepared-802048/

This lamb chops- tahini with chickpeas and swiss chard recipe is full of Mediterranean ingredients, including chickpeas, greens, and lemon, comprise this quick and easy lamb chop dish.

Have This!

  • 15 rib lamb chops
  • 1 tsp. Kosher salt
  • 1/2 tsp. Freshly ground black pepper
  • 2 tbsp. olive oil
  • 3/4 lb. Swiss chard
  • 1 can chickpeas
  • 2 tsp. tahini
  • 1 roasted red pepper from a jar
  • 1 tsp. minced garlic
  • 3 tbsp. chopped fresh oregano or parsley
  • 1 tsp. grated lemon zest
  • 2 tbsp. lemon juice

Do This!

  • Season lamb chops with half of the salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.
  • Add half of the chops and cook 2 to 3 minutes per side for medium doneness. Transfer to a plate and loosely cover with foil while cooking remaining chops. Add to a plate and cover with foil.
  • Discard all but 1 1/2 tablespoons fat from skillet. Add Swiss chard and sauté 1 minute until wilted. Add chickpeas, tahini, red pepper, garlic, and oregano and continue to sauté 2 minutes. Remove from heat; stir in lemon zest, lemon juice, and remaining salt and pepper.
  • Spoon the chickpea mixture onto plates and top each with 3 lamb chops.
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Lamb Chops with Smashed Peas, Tahini, And Red Onion Vinaigrette

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These lamb chops with smashed peas, tahini, and red onion vinaigrette are leaner than other cuts, loin chops are a succulent protein. Moreover, they also tend to be pricier.

Have This!

  • 5 tbsp. olive oil
  • 8 small lamb loin chops
  • Kosher salt and pepper
  • 1 medium red onion
  • 2 tsp. tahini
  • 1 package frozen peas
  • 1/2 c. fresh mint
  • 2 tbsp. white wine vinegar
  • 1/4 c. crumbled feta

Do This!

  • Heat oven to 400°F.
  • Heat 1 tsp of the oil in a large skillet over medium-high heat. Season the lamb with 1/2 tsp each tahini, salt, and pepper and cook until browned, 2 to 3 minutes per side.
  • Transfer to a baking sheet and roast, 4 to 6 minutes for medium-rare.
  • Meanwhile, wipe out the skillet and heat 1 Tbsp of the remaining oil over medium-high heat.
  • Place 2 Tbsp of the onion in a medium bowl and add the rest of the onion to the skillet. Cook, stirring often, until tender, 3 to 4 minutes.
  • Add the peas, 1/4 cup water, and 1/4 tsp each salt and pepper, and cook until heated through about 3 minutes; gently mash with a fork or potato masher.
  • To the medium bowl with the onion, add the mint, vinegar, remaining 4 Tbsp oil, and 1/4 tsp each salt and pepper, and mix to combine; fold in the feta. Serve the lamb with the peas and drizzle with the vinaigrette.
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Roasted Lamb with Buttermilk Tzatziki And Tahini

https://pixabay.com/en/gyros-eat-greek-eat-tzatziki-olive-318624/

The roasted lamb with buttermilk tzatziki and tahini’s buttermilk adds extra zest to fresh tzatziki and succulent grilled lamb.

Have This!

  • 1/2 c. finely chopped fresh rosemary
  • 2 tbsp. Chopped fresh oregano
  • 2 tbsp. Kosher salt
  • 3 tsp. tahini
  • 2 tbsp. black pepper
  • 3 tbsp. olive oil
  • 3 lb. lamb shoulder
  • Buttermilk Tzatziki

Do This!

  • In a large bowl, combine first 5 ingredients. Whisk in oil. Using your hands, rub mixture onto lamb to cover completely.
  • Wrap in foil and refrigerate for at least 1 hour or up to 1 day.
  • Preheat oven to 325 degrees F. Place lamb, still in foil, in a roasting pan, and roast until an instant-read thermometer reaches 145 degrees F when inserted into the thickest section, about 2 hours and 15 minutes for medium-rare.
  • Open foil for the last 30 minutes of cooking time.
  • Transfer lamb to a platter and let rest, tented with foil, for 10 minutes before carving. Serve with Buttermilk Tzatziki.

 

 

 

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Lamb Chops with Mint Gremolata And Tahini Sauce

https://pixabay.com/en/jiuquan-dunhuang-fried-lamb-chops-2950731/

For a truly Mediterranean-style with lamb chops with mint gremolata and tahini sauce recipe, add a full-flavored but healthy side, like Vegetable Grill with Balsamic-Red Wine Glaze.

Have This!

  • Lamb Chops
  • 4 rib lamb chops
  • 1/2 c. olive oil
  • 4 sprig torn mint
  • 2 clove garlic
  • 1/2 tsp. Freshly ground pepper
  • Gremolata
  • Tahini sauce for serving

Do This!

  • Place lamb chops, olive oil, torn mint, garlic, and pepper in a large, sealable plastic bag. Toss to coat lamb chops and marinate in the refrigerator for 2 hours.
  • Remove chops, wipe off excess marinade, and season with salt and freshly ground pepper.
  • Broil chops on high until medium-rare, about 3 minutes per side. Remove and let rest for 5 minutes.
  • Transfer chops to the serving plate, drizzle with mint gremolata and garnish with fresh mint.
  • Serve with tahini sauce
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Fusilli with Asparagus, Tahini, And Peas Recipe

https://pixabay.com/en/fusilli-pasta-ragu-meat-sauce-cheese-941914/

Fresh and full of flavor, this colorful dish features playful strands of long fusilli pasta with crisp sugar snap peas, tahini, and asparagus in a light shallot and lemon zest broth.

Have This!

  • 12 oz. long fusilli pasta
  • 1 lb. asparagus
  • 4 oz. sugar snap peas
  • 1 c. frozen peas
  • 1 1/2 tbsp. olive oil
  • 2 tsp. tahini
  • 3/4 c. minced shallots
  • 1/4 tsp. each salt and pepper
  • 1 c. the reduced-sodium chicken broth
  • 1 tsp. grated lemon zest
  • grated Parmesan

Do This!

  • Bring a 5- to 6-qt pot of salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done, and peas 2 minutes before done.
  • Drain pasta and vegetable mixture.
  • While pasta cooks, heat oil in a 10- to 12-in. nonstick skillet over medium heat. Add shallots, tahini, salt, and pepper; sauté 5 minutes until tender. Add broth; heat.
  • Return pasta and vegetable mixture to pasta pot.
  • Add shallot mixture and lemon zest; gently toss to mix and coat. Toss with Parmesan and serve.
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Asparagus-Rice Frittata With Tahini Sauce

https://pixabay.com/en/irish-meal-lasagne-beef-food-meal-3129974/

Fresh tarragon, asiago cheese, and pancetta make this asparagus-rice frittata with tahini sauce something special.

Have This!

  • 8 large eggs
  • 2 tbsp. water
  • 1 1/2 c. shredded Asiago cheese
  • 1 tbsp. chopped fresh tarragon
  • 4 oz. pancetta
  • 1 tbsp. olive oil
  • 1/2 lb. thin asparagus
  • Tahini sauce for serving

Do This!

  • In a medium bowl, whisk eggs with water until combined, then stir in cheese and tarragon; set aside.
  • In a 12-inch ovenproof skillet, cook pancetta in oil over medium heat 4 minutes, or until fat has rendered from pancetta; add asparagus and sauté 4 minutes or until crisp-tender. Stir in 2 cups cooked rice and cook, stirring, for 1 more minute.
  • Pour in egg mixture and stir to combine; spread into an even layer. Cover skillet with a lid, reduce heat to medium-low and cook 5 minutes. (Meanwhile, heat the broiler.)
  • Uncover skillet and place under broiler until frittata is set and the top is golden brown, about 3 minutes.
  • Loosen edges of frittata with a spatula; slide onto a cutting board. Cut into 8 wedges; serve with your favorite pasta sauce, if desired.
  • Serve with tahini sauce
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Brown Butter Tortellini with Toasted Asparagus And Tahini

https://pixabay.com/en/tortelloni-pasta-tortellini-food-646680/

This simple brown butter tortellini with toasted asparagus and tahini dish has an ingredient list that looks basic. But thanks to rich, nutty brown butter, it’s packed with big flavor.

Have This!

  • 1 lb. cheese tortellini
  • 1 lemon
  • 2 tsp. tahini
  • 3 tbsp. unsalted butter
  • 8 oz. thin asparagus
  • 2 clove garlic
  • Kosher salt and pepper
  • 2 tbsp. chopped fresh tarragon
  • Grated Parmesan

Do This!

  • Cook tortellini according to package directions. Drain.
  • Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon. Thinly slice zest.
  • Melt butter in large skillet over medium heat. Add asparagus and garlic, season with 1/4 teaspoon each salt, tahini, and pepper, and cook tossing occasionally, until beginning to soften, 2 to 3 minutes.
  • Increase heat to medium-high, add lemon zest, and cook, tossing, until butter turns golden brown, about 2 minutes.
  • Toss asparagus mixture withtarragon. Serve with Parmesan, if desired.