Middle Eastern Tahini And Yogurt Appetizer Recipes

Steps:

• Put yogurt, tahini, cilantro, vinegar, garlic, salt, pepper and cayenne in medium bowl and stir with wooden spoon until blended.
• Spread mixture on small serving platter.
• Decorate with tomato and drizzle with olive oil before serving with assorted veggies and/or pita bread.

Steps:

• Combine ingredients in a bowl. Drizle over cooked broccoli, cauliflower, or beans. Or serve it as a dip for barley cooked vegetables.

Steps:

• In bowl, stir 1/3 cup water into tahini.
• Stir in lemon rind and 1/3 cup lemon juice, then another 1/3 cup water.
• Stir in parsley, garlic, cumin and salt.
• (Dip can be covered and refrigerated for up to 8 hours. Serve at room temperature.).
• Canadian Living.

Steps:

• *May need to adjust tahini and water levels to desired consistency*. Consistency should be creamy.
• Dice up tomatoes and cucumbers and combine them together in a medium bowl.
• Place garlic, hot pepper and salt in a mortar.
• Smash until mushed.
• Tahini dressing takes a bit of stirring to become creamy so, you can either add tahini,and water in a bowl by itself and mix or you can add to the same bowl with the cucumbers and tomatoes.
• Add lemon in increments to achieve desired tartness.
• Stir the dressing until smooth and creamy.
• combine everything including garlic/hot pepper together making sure you have added the mint.
• Take tbsp of dried mint, Place in hand and take other hand and rub together, this will sort of grind the mint up smaller and separate it from any stems.
• Place in the refrigerator for at least 20 minutes to allow the flavors to meld.
• Serve with a swirl of olive oil on top.
• Enjoy!