Tag: Tahini Recipe

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Special Tahini Dip for Dates Recipe

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This special tahini dip for dates recipe gives the best taste by transforming into the even more Middle Eastern dish. In other words, it dunked in tahini.

Have This!

  • One-fourth cup plain whole-milk Greek yogurt
  • Half cup tahini
  • Two tablespoons powdered sugar
  • Pitted dates
  • Toasted unsweetened coconut flakes or cacao nibs

Do This!

  • Gently whisk yogurt, tahini, and powdered sugar in a small bowl until smooth.
  • Slowly dip dates in tahini mixture.
  • Finally, dip it in coconut flakes.

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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Tahini Truffles In Chocolate Flavor

https://pixabay.com/en/praline-chocolate-candy-sweets-933432/

If you make this special tahini truffles four hours ahead or any longer, the rice coating will go from crisp to soggy.  Do not forget to let it sit for ten minutes before serving.

Have This!

  • Three ounces bittersweet chocolate, melted
  • Half up tahini
  • Two tablespoons sugar
  • One teaspoon kosher salt, plus more
  • One teaspoon vegetable oil
  • One-fourth cup black wild rice

Do This!

  • Place a parchment-lined baking sheet in the refrigerator to chill.
  • Mix chocolate, tahini, sugar, and one tsp. salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.
  • Heat oil in a large skillet until smoking.
  • Cook rice, stirring constantly.
  • Once all grain is popped, quickly transfer to paper towels; season with salt.
  • Let cool.
  • Scoop chocolate mixture by the heaping teaspoonful and roll into balls. Place on chilled baking sheet.
  • Chill for five minutes, then roll in puffed rice to coat.
  • Chill ten minutes, then serve.
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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.
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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.
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Lemon-Tahini Sauce On Roasted Squash

https://pixabay.com/en/pumpkins-colorful-autumn-decoration-2204643/

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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Healthy Recipe: Herby Avocado Tahini

https://pixabay.com/en/still-life-still-life-vegetables-2338824/https://pixabay.com/en/still-life-still-life-vegetables-2338824/https://pixabay.com/en/still-life-still-life-vegetables-2338824/

If you want to make this herby avocado tahini ahead of time, press plastic directly onto the surface before covering and chilling. This method prevents the mixture from turning brown on top.

Have This!

  • Half large ripe avocado
  • One 15 ounces can chickpeas
  • Half cup tahini
  • One-fourth cup plus one tablespoon fresh lime juice
  • One garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
  • Three-fourth teaspoon kosher salt
  • Ten cranks freshly ground black pepper
  • One-fourth teaspoon ground cumin
  • One cup cilantro leaves with tender stems
  • Two tablespoons olive oil
  • Toasted pumpkin seeds

Do This!

  • Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and one cup cilantro in a food processor until smooth, about one minute.
  • With the motor running, stream in two Tbsp. oil, then continue to process until hummus is very light and creamy, about one minute longer.
  • Taste and season with salt, if needed.
  • Transfer hummus to a shallow bowl.
  • Top with pepitas and cilantro and drizzle with more oil.

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.

Posted on

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.
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Tahini Sauce Spiced Green Version: Tahini Sauce

https://pixabay.com/en/lemon-basil-hairy-natural-spice-906141/

If you don’t have both spices for tahini sauce spiced green version, it’s okay to omit one or the other. Besides, the healthy part (Tahini) is still there and that’s all it counts.

Have This!

  • One cup tahini
  • Three garlic cloves, crushed
  • One-fourth cup coarsely chopped fresh cilantro
  • Three-fourth cup coarsely chopped fresh parsley
  • One teaspoon ground cumin
  • One teaspoon ground fenugreek
  • Two teaspoons kosher salt, plus more
  • One-fourth cup fresh lemon juice

Do This!

  • Pulse garlic, cilantro, parsley, cumin, fenugreek, and two tsp. salt in a food processor until similar in texture to pesto.
  • Add tahini and lemon juice; process 30 seconds.
  • With motor running, gradually drizzle in three-fourths cup water and process.
  • Adding more water to thin if needed, until sauce is light green and the consistency of sour cream.
  • Season with salt.
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Minty Tahini Dressing On Haricots Verts and Freekeh

https://pixabay.com/en/salad-fresh-veggies-vegetables-791891/

This minty tahini dressing on haricots verts and freekeh recipe are what ranch dressing would taste like. Furthermore, it tastes best if it spent a few months traipsing through the Middle East.

Have This!

  • One-fourth cup cracked or uncracked freekeh
  • Kosher salt
  • One pound haricots verts
  • One small garlic clove
  • Two tablespoons fresh lemon juice
  • Two tablespoons olive oil
  • Three  tablespoons tahini
  • Half teaspoon dried mint
  • Half teaspoon pure maple syrup
  • One-fourth cup coarsely chopped walnuts
  • One-fourth cup fresh cilantro leaves with tender stems
  • One-third cup fresh dill sprigs
  • Some cup fresh flat-leaf parsley leaves with tender stems
  • Pinch teaspoon Aleppo pepper

Do This!

  • Cook freekeh in a large saucepan of salted simmering water until al dente, 15 minutes for cracked and 30 minutes for uncracked.
  • Drain and rinse under cold water; set aside.
  • Cook haricots verts in a small pot of boiling salted water until crisp-tender.
  • Drain and transfer to a large bowl of ice water.
  • Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 tsp. water in a large bowl.
  • Season with salt and add freekeh and haricots verts.
  • Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.