Tag: Tahini Dish

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Mackerel with Tahini And Cauliflower

https://pixabay.com/en/salmon-fish-grilled-fish-grill-2997240/

Use one to two pounds of mackerel if you cannot find smaller ones, or substitute arctic char or trout. As long as it fills with tahini, the taste is still perfect.

Have This!

  • Two whole small Spanish mackerel
  • One tablespoon olive oil
  • Kosher salt
  • One lemon, thinly sliced, seeds removed
  • One bunch thyme
  • Half cup pomegranate seeds
  • Half cup fresh cilantro leaves with tender stems
  • A cup tahini sauce
  • Three cups cauliflower and seeds

Do This!

  • Heat broiler.
  • Place fish on a rimmed baking sheet and rub with oil and season all over with salt.
  • Stuff cavity with lemon and thyme.
  • Broil, turning once, until cooked through, 10–12 minutes.
  • Let rest five minutes.
  • Spoon cauliflower onto plates and drizzle with tahini sauce.
  • Top with seed mixture and pomegranate seeds.
  • Remove fillets from fish and place, skin side up, on top.
  • Add cilantro and a sprinkle of salt.
Posted on

Grilled Lamb Kefta Season With Tahini

https://pixabay.com/en/abstract-barbecue-barbeque-bbq-1239145/

Lamb, tahini, and yogurt is a classic combination. This recipe is scraping the plate with pita.

Have This!

  • One teaspoon fennel seed
  • One teaspoon cumin seed
  • A medium onion, chopped
  • Four garlic cloves, chopped
  • A cup fresh flat-leaf parsley leaves
  • One cup fresh cilantro leaves and tender stems, plus more for serving
  • A cup fresh mint leaves
  • One teaspoon ground coriander
  • Kosher salt, freshly ground pepper
  • Half pounds ground lamb
  • Two tablespoons olive oil, plus more for grill
  • One-fourth cup plain Greek yogurt
  • Half cup tahini
  • Lemon wedges, for serving
  • Warm pita, for serving

Do This!

  • Toast fennel and cumin seeds in a small dry skillet, over medium-high heat, tossing often, until fragrant, about one minute.
  • Let cool, then chop, or coarsely grind in a spice grinder.
  • Transfer fennel and cumin to a food processor along with onion, garlic, parsley, cilantro, mint, and coriander, and process until very finely chopped, scraping down sides of bowl as needed.
  • Transfer mixture to a large bowl, add lamb, season with salt and pepper, and, using your hands, gently mix together until evenly combined.
  • Chill mixture at least one hour.
  • Prepare grill for medium-high heat and lightly oil grill grates.
  • Divide lamb mixture into eight portions.
  • Form each portion into a five inches-long sausage shape.
  • Insert a metal skewer lengthwise through each portion. Drizzle with oil and grill, turning occasionally, until just cooked through ten minutes.
  • Mix together yogurt, tahini, and small cup water in a small bowl until smooth.
  • Season with salt and pepper.
  • Serve kefta with yogurt sauce, cilantro, and lemon wedges.
  • Serve with warm pita.