Tag: Tahini Paste

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Black Tahini On Red Lentil Curry And Roasted Cashews

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This black tahini on red lentil curry and roasted cashews is simply delicious, very easy and inexpensive to make. Moreover, leftovers can also reheat for up to three days.

Have This!

  • Seven ounces red lentils
  • Nine ounces cubed pumpkin
  • Seven ounces chickpeas cooked
  • Two large onion
  • One large carrot
  • One red apple
  • Two cloves garlic
  • Two tbsp curry powder
  • Four tbsp tomato paste
  • One tsp grated fresh ginger
  • One cups of water
  • Two tbsp of coconut oil
  • Four tbsp black tahini
  • Two tbsp curry paste
  • Four tbsp desiccated coconut
  • One handful of roasted cashews

Do This!

  • Wash lentils thoroughly and soak for 15 minutes.
  • Heat the coconut oil in a large pan, add the onion and cook until softened.
  • Add the curry paste, curry powder, ginger and garlic and cook, stirring frequently.
  • Add the carrots, pumpkin, lentils, chickpeas, apple, and broth, bring to a boil, and reduce heat and simmer, stirring occasionally, until everything is cooked tender.
  • Serve with steamed potatoes, sprinkle with tahini, coconut, and roasted cashews.
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Tahini On Herbed Greek Chicken Salad

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This tasteful tahini on herbed Greek chicken salad features fresh Mediterranean ingredients like lemon juice, tahini, olives, tomatoes, cucumber, and feta cheese.  Furthermore, serve with toasted pita wedges.

Have This!

  • One teaspoon dried oregano
  • Half teaspoon garlic powder
  • Three- fourth teaspoon black pepper
  • Half teaspoon salt
  • One pound skinless, boneless chicken breast, cut into one-inch cubes
  • Five teaspoons fresh lemon juice
  • One cup plain fat-free yogurt
  • Three teaspoons tahini
  • One teaspoon bottled minced garlic
  • Eight cups chopped romaine lettuce
  • One cup peeled chopped English cucumber
  • One cup grape tomatoes halved
  • Six pitted kalamata olive
  • One-fourth cup crumbled feta cheese

Do This!

  • Combine oregano, garlic powder, half teaspoon pepper, and one-fourth teaspoon salt in a bowl.
  • Heat a nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Add chicken and spice mixture.
  • Drizzle with one tablespoon juice.
  • Remove from pan.
  • Combine remaining two teaspoons juice, remaining one-fourth teaspoon salt, remaining one-fourth teaspoon pepper, yogurt, tahini, and garlic in a small
  • Combine lettuce, cucumber, tomatoes, and olives.
  • Place lettuce mixture on each of four plates.
  • Top each serving with half cup chicken mixture and a tablespoon cheese.
  • Drizzle each serving with three tablespoons yogurt mixture.

 

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Tahini- Spicy Chicken Shawarma Recipe

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This tahini- spicy chicken shawarma is a Middle Eastern version of a gyro. It comes with thin slices of chicken mixed with yogurt and wrapped in pita bread spread with a tahini mixture.

Have This!

  • Two tablespoons finely chopped fresh parsley
  • Half teaspoon salt
  • Half teaspoon crushed red pepper
  • One fourth teaspoon ground ginger
  • One-fourth teaspoon ground cumin
  • One-eighth teaspoon ground coriander
  • Five tablespoons plain low-fat yogurt
  • Two tablespoons fresh lemon juice
  • Three garlic cloves, minced and
  • One pound skinless, boneless chicken breast halves
  • Two tablespoons extra-virgin olive oil
  • One tablespoon tahini
  • Four pitas
  • Half cup chopped cucumber
  • Half cup chopped plum tomato
  • One-fourth cup red onion

Do This!

  • Combine first six ingredients in a large bowl and stir in one tbs yogurt, one tbs lemon juice, and two tbs garlic cloves.
  • Add chicken and toss to coat.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add chicken mixture to pan.
  • Cook six minutes or until browned and done.
  • Combine remaining yogurt, lemon juice, garlic clove, and tahini, stirring well.
  • Spread teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves.
  • Fill each pita half with one tablespoon cucumber, a tablespoon tomato, and one-half teaspoons onion.
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Sesame Tahini Cookies: Healthy Snacks Recipe

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This tahini cookies’ creamy sesame seed paste is not just for hummus: However, it is the secret ingredient in these effortless confections.

Have This!

  • One cup all-purpose flour
  • Half cup toasted pine nuts
  • One-third cup powdered sugar
  • Half cup tahini
  • One-fourth cup unsalted butter
  • Half teaspoon kosher salt
  • Two tablespoons black sesame seeds
  • Two tablespoons sugar

Do This!

  • Preheat oven to 350°.
  • Combine flour, pine nuts, powdered sugar, tahini, butter, and salt in a food processor until dough forms a ball around the blade.
  • Mix black seeds and sugar in a small bowl.
  • Form dough into one inch balls and roll in sesame seed mixture.
  • Place on a parchment-lined rimmed baking sheet, spacing two inches apart, and flatten slightly.
  • Bake cookies until lightly golden, about 20–25 minutes.
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Tahini-Soy Dressing: Special Recipe

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Even though this tahini-soy dressing far less sweet than the bottled version, it is still equally tasty whether on a salad or tossed with some soba noodles.

Tahini Dressing: Have This!

  • A tablespoon tahini
  • Four scallions, chopped
  • One-fourth cup toasted sesame oil
  • One-third cup unseasoned rice vinegar
  • Two tablespoons soy sauce
  • One tablespoon finely grated peeled ginger
  • One tablespoon fresh lime juice
  • Kosher salt
  • Freshly ground pepper

Do This!

  • Slowly whisk scallions, oil, vinegar, soy sauce, ginger, lime juice, and tahini in a small bowl to combine.
  • Season with salt and pepper.

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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Mackerel with Tahini And Cauliflower

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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.
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Grilled Lamb Kefta Season With Tahini

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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.
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Lemon-Tahini Sauce On Roasted Squash

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With this lemon-tahini sauce on roasted squash, your side dish is healthy as much it can be. Moreover, its nutrition makes your day ready to go.

Have This!

  • One small kabocha squash cut into 1-inch-thick wedges, seeded
  • One pound delicata squash, scrubbed, cut into 1-inch-thick wedges or rings, seeded
  • Seven tablespoons extra-virgin olive oil, divided
  • One teaspoon cumin seeds
  • Kosher salt, freshly ground pepper
  • Four scallions, cut into 2-inch pieces
  • Two tablespoons fresh lemon juice
  • One tablespoon tahini
  • Aleppo pepper or crushed red pepper flakes

Do This!

  • Arrange racks in upper and lower thirds of oven and preheat to 425°.
  • Place kabocha on a rimmed baking sheet and delicate on a second sheet.
  • Divide three tablespoons oil and one-half teaspoons cumin between sheets.
  • Season squash with salt and pepper; toss.
  • Roast for 15 minutes.
  • Combine remaining one-fourth teaspoon cumin, one tablespoon oil, and scallions in a small bowl and season with salt and pepper and toss to evenly coat.
  • Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until it is tender but not mushy, about 15 minutes longer.
  • Whisk lemon juice, tahini, and a tablespoon water in a small bowl to blend.
  • Gradually whisk in remaining three tablespoons oil.
  • Season to taste with salt and pepper.
  • Transfer it to a platter.1
  • Drizzle tahini sauce over and sprinkle with Aleppo pepper.
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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.
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Roasted Eggplant-Tahini Sandwiches

https://pixabay.com/en/bread-food-plate-sandwich-table-1867208/

This Roasted Eggplant-Tahini Sandwiches, a popular street food, is a pita-busting combination of a bunch of great appetizers. To serve these to a group, set out the assorted fillings on individual plates and platters and let guests build their own.

Have This!

  • Two tablespoons za’atar
  • Three garlic clove
  • Half cup plus two tablespoons olive oil
  • One large Italian eggplants
  • Kosher salt
  • Half cup parsley leaves with tender stems
  • One-half cup plus two tablespoons chopped chives
  • Half cup tahini
  • Two Persian cucumbers, quartered, cut into half inches pieces
  • One pint cherry tomatoes
  • One-fourth cup chopped mint
  • Two tablespoons fresh lemon juice
  • One cup prepared hummus
  • Three tablespoons harissa
  • Half teaspoon ground cumin

Do This!

  • Place a rack in center of oven; preheat to 450°.
  • Whisk za’atar, garlic cloves, and cup oil in a small bowl.
  • Spoon over both sides of eggplant rounds and rub into flesh.
  • Generously season with salt.
  • Roast eggplant on a wire rack set inside a rimmed baking sheet until tender and beginning to brown in spots, 35–45 minutes.
  • Pulse parsley and half cup chives in a food processor until finely chopped.
  • Add tahini and pulse until smooth.
  • While the motor running, slowly drizzle in half cup water and continue to pulse until sauce is the consistency of a thin yogurt; season with salt.
  • Toss cucumbers, tomatoes, mint, lemon juice, and remaining garlic clove, oil, and chives in a medium bowl.
  • Mix hummus, harissa, and cumin in a small bowl.
  • Generously spread tahini sauce and hummus mixture inside a pita.
  • Place a few rounds of eggplant inside.
  • Stuff pita with Israeli salad, cabbage, eggs, and pickles.