Penne With Yogurt Tahini Sauce Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
• Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

Steps:

• In a bowl, combine the garlic and tahini. Mix in the yogurt, lemon juice and paprika. Add salt to taste.
• Serve in a Middle Eastern vegetable sandwich in 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 a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente.
• While pasta is cooking, stir together tahini and lemon juice. Place in a food processor with yogurt, water, and garlic cloves; process until smooth.
• Heat the oil in a saute pan over medium heat. Add the onion, and cook until soft. Add the mushrooms, and cook until soft. During the final few minutes of cooking add the bell pepper; the pepper should be still crispish.
• Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.

Steps:

• In a food processor add all the ingrdients and the lemon juice and place the lid.
• Pulse on high and gradually add the olive oil until a nice creamy texture.
• Enjoy as a dipping sauce or as a food topper.

Steps:

• In a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente.
• While pasta is cooking, stir together tahini and lemon juice. Place in a food processor with yogurt, water, and garlic cloves; process until smooth.
• Heat the oil in a saute pan over medium heat. Add the onion, and cook until soft. Add the mushrooms, and cook until soft. During the final few minutes of cooking add the bell pepper; the pepper should be still crispish.
• Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.

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:

• Whisk together yogurt, tahini, garlic, lemon juice, salt and pepper. Thin with water to obtain a smooth sauce.

Steps:

• In a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente.
• While pasta is cooking, stir together tahini and lemon juice. Place in a food processor with yogurt, water, and garlic cloves; process until smooth.
• Heat the oil in a saute pan over medium heat. Add the onion, and cook until soft. Add the mushrooms, and cook until soft. During the final few minutes of cooking add the bell pepper; the pepper should be still crispish.
• Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.

Steps:

• Pound the garlic and 1 tsp sea salt in a pestle and mortar until smooth; transfer to a bowl and mix with the yoghurt, tahini, lemon juice and cumin. Add 30ml of water and stir till smooth then chill until required.
• Drizzle with olive oil and sprinkle with a little more cumin. Serve with pita bread.

Steps:

• In a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente.
• While pasta is cooking, stir together tahini and lemon juice. Place in a food processor with yogurt, water, and garlic cloves; process until smooth.
• Heat the oil in a saute pan over medium heat. Add the onion, and cook until soft. Add the mushrooms, and cook until soft. During the final few minutes of cooking add the bell pepper; the pepper should be still crispish.
• Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.

Steps:

• Preheat the oven to 425 degrees.
• Mix 2 tablespoons of the olive oil and the spices in a small bowl. Put the chicken and spices in a mixing bowl and toss. Season with salt and pepper to taste. Put the remaining 2 tablespoons olive oil in an ovenproof skillet over medium heat.
• Brown the chicken 1½ to 2 minutes on the meaty side, then turn and brown for 3 to 4 minutes on the skin side. Pour out any excess oil. Transfer the skillet to the oven and cook for about 30 minutes, or until the chicken is just cooked through. Serve with Tahini-Yogurt Sauce.
• Tahini-Yoghurt Sauce:.
• Mix tahini, yogurt, lemon juice, cilantro, garlic, and honey together in a bowl. Season with salt, pepper, and cayenne to taste. Serve at room temperature. Refrigerate if not using immediately, but this sauce should not be kept more than 24 hours.