Tag: Tahini Sauce

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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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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.

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Roasted Eggplant-Tahini Sandwiches

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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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Tahini Noodles with Chili Oil and Scallions

https://pixabay.com/en/thai-food-noodle-fried-noodles-meal-518035/

Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this tahini noodles with chili oil and scallions recipe in dressings or marinades.

Have This!

  • Four scallions, whites, and greens separated, thinly sliced
  • Half cup vegetable oil
  • One tablespoon crushed red pepper flakes
  • Two teaspoons Tahini
  • Two teaspoons Sichuan pepper, coarsely chopped
  • 12 ounces thin ramen noodles or spaghetti
  • Kosher salt
  • One-fourth cup tahini (sesame seed paste)
  • One-fourth cup unseasoned rice vinegar
  • Three tablespoons reduced-sodium soy sauce
  • Two teaspoons toasted sesame oil
  • One teaspoon sugar

Do This!

  • Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat.
  • Stir occasionally, until oil is sizzling and scallions are golden brown, 12–15 minutes.
  • Cook noodles in a large pot of salted boiling water until al dente.
  • Rinse under cold water and drain well.
  • Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and three tablespoons chili oil in a large bowl; season with salt.
  • Add noodles and toss to coat.
  • Top with scallion greens and drizzle with more chili oil.

 

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Roasted Beets and Carrots with Lemon and Tahini Sauce

https://pixabay.com/en/salad-lenses-pear-beets-vegetarian-1786327/

If you have not made roasted beets and carrots with lemon and tahini sauce yet, start the sauce with thin some tahini with a combination of water and lemon juice.

Have This!

  • One pound beets
  • Four tablespoons olive oil
  • Kosher salt
  • freshly ground black pepper
  • One pounds carrots
  • One pound Jerusalem artichokes
  • A teaspoon finely grated lemon zest
  • Half teaspoon Aleppo pepper or hot paprika, plus more to taste
  • Two teaspoons fresh lemon juice, divided, plus more to taste
  • Two cups watercress, large stems trimmed
  • One-fourth cup of Tahini Sauce

Do this!

  • Preheat oven to 425°.
  • Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet.
  • Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges.
  • Toss carrots with one Tbsp. oil on one half of a lightly oiled rimmed baking sheet.
  • Toss Jerusalem artichokes with one Tbsp. oil on the other half of the baking sheet.
  • Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.
  • Toss all the warm roasted vegetables together with lemon zest.
  • Aleppo pepper, and one tsp. lemon juice.
  • Season with salt, Aleppo pepper, and lemon juice.
  • Reserve 1 cup vegetables for Quinoa and Roasted Vegetable Salad.
  • Toss watercress with remaining one tbsp. olive oil and one tsp. lemon juice.
  • Season to taste with salt and black pepper.
  • Serve roasted vegetables with dressed watercress and tahini sauce.

 

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Tahini Vinaigrette On Squash and Farro Salad

https://pixabay.com/en/butternut-salad-841738/

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this tahini vinaigrette on squash and farro salad vegetarian dinner has all the bases covered.

Have This!

  • One cup semi-pearled farro
  • Kosher salt and freshly ground black pepper
  • One medium acorn squash about two lbs.
  • six tablespoons olive oil, divided
  • one tablespoon tahini (sesame seed paste)
  • one teaspoon finely grated lemon zest
  • one-fourth cup fresh lemon juice
  • Four small radishes, trimmed, very thinly sliced
  • Three cups baby kale or arugula
  • Four ounces feta, thinly sliced

Do This!

  • Preheat oven to 425°.
  • Cook farro in a medium pot of boiling salted water until tender but still al dente, 30–35 minutes.
  • Toss squash and two tbsp. oil on a large rimmed baking sheet; season with salt and pepper.
  • Roast, tossing occasionally, until soft and browned.
  • Whisk tahini, lemon zest, lemon juice, and remaining four Tbsp. oil in a large bowl.
  • Add farro, squash, radishes, and kale and toss to combine.
  • Season with salt and pepper.
  • Top salad with feta just before serving.

What Is Tahini

It 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

Tahini Buttermilk and Roasted Strawberry Shake

https://pixabay.com/en/milkshake-beverage-strawberry-drink-1021027/

In this tahini buttermilk and roasted strawberry shake, using bruised berries last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.

Have This!

  • One pound strawberries, hulled, halved
  • Three tablespoons raw sugar
  • Kosher salt
  • One frozen banana
  • Half cup buttermilk
  • Three tablespoons tahini
  • Crushed toasted sesame seeds

Do This!

  • Preheat oven to 400°.
  • Toss strawberries with sugar and a pinch of salt on a parchment-lined rimmed baking sheet.
  • Let sit, tossing occasionally, until sugar dissolves, about five minutes.
  • Roast, tossing halfway through, until strawberries are soft and release their juices.
  • Transfer three-quarters of strawberries to a blender.
  • Add banana, tahini, and one cup ice.
  • Using a metal spoon, smash remaining strawberries to a jammy consistency.
  • Divide smoothies and strawberries among glasses and top with sesame seeds.