BASIC TAHINI SAUCE
I learned this while living in Jordan. The family I stayed with introduced me to fried cauliflower, and this was the sauce they used over the top.
Provided by alAmira
Categories Southwest Asia (middle East)
Time 10m
Yield 1-1 1/2 cups about
Number Of Ingredients 5
Steps:
- Crush the garlic in a mortar and pestle (or other if you have something you prefer that will crush it effectively into a pulp).
- Add little bit of each the tahini, lemon juice and water alternating as you go, and stir to blend well, until it's all mixed inches.
- It should resemble a slightly thick sauce that can be poured but not over thin to be runny.
- Season with salt to taste.
- Use with any vegetable you like.
- It's traditionally used over fried cauliflower, or zucchini.
- Some like dipping flat bread in it, and others I've seen use it as a base for another recipe, such as hummus.
- If desired, you can add more lemon if you like it tart, or more garlic if you really like garlic as I do.
- Most families have their own mix, so it's up to you.
QUICK & EASY TAHINI SAUCE
This is wonderful atop recipe#434826 instead of the plain tahini! Tahini or tashi as it is called in Cyprus, is a paste made from ground sesame seeds. It is usually very thick and if left a long time you will see that oil is gathered on top. You do not have to worry about that you just mix it and it is just fine. The full version is one of the many dishes served as Cypriot mezes. Original recipe from http://humus101.com.
Provided by UmmBinat
Categories Sauces
Time 8m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the tahini in a small bowl and pour in a little water.
- Stir slowly until the texture starts to become thicker, then add more water and stir. Repeat a few times keeping the mixture more or less homogeneous.
- Squeeze and add the lemon juice. (Stop at this point if using with Msabbha recipe#434826).
- (Continue if serving as a sauce in itself), Chop the garlic and the parsley well, and add them while stirring.
- If the tahini is too thick, add a little more water. Add the salt.
- Serve with some chopped parsley on top and a sprinkling of paprika.
- Enjoy!
TZATZIKI
Steps:
- Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
- Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
TAHINI DRESSING
I like to serve this tahini dressing over a salad of romaine lettuce, baby red potatoes, asparagus and snap peas. It's a healthy and tasty way to start a meal. Don't miss these other
Provided by Taste of Home
Time 5m
Yield 1-1/4 cups.
Number Of Ingredients 8
Steps:
- Place all ingredients in a blender; cover and process until blended.
Nutrition Facts : Calories 88 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BASIC TAHINI SAUCE
Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb. Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad. Drizzle it over sliced tomatoes and cucumbers. Or serve with grilled eggplant, zucchini and peppers or roasted carrots and cauliflower.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 10m
Yield About 1 cup
Number Of Ingredients 5
Steps:
- In a large mixing bowl, whisk together tahini, lemon juice, cumin, salt and 6 tablespoons water until smooth and emulsified. Use a rasp grater to finely grate the garlic into the bowl. Stir, taste and adjust salt and lemon as needed. Cover and refrigerate leftovers for up to a week.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 215 milligrams, Sugar 1 gram
HOMEMADE TAHINI
Tahini is a staple in Middle Eastern cooking. It's added to mashed garbanzo beans to make hummus, mixed with date paste, or drizzled with pekmez in Turkey for breakfast. It tastes great in sandwiches or baked into cookies. Really, there are many many uses for this tasty dip. Start with the freshest sesame seeds you can find.
Provided by SFChef
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 48
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
- Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
- Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.
Nutrition Facts : Calories 194 calories, Carbohydrate 3.9 g, Fat 19.4 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 2 mg
BASIC TEHINA SAUCE
Steps:
- Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and 1/2 teaspoon of the salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes to let the garlic mellow.
- Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
- Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 1/2 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
- Taste and add up to 1 1/2 teaspoons more salt and cumin if you like. If you're not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen up to a month.
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