the_cooking_mom | Entries tagged with тахини

For the tahini sauce:

▢ 1/2 cup tahini
▢ 1 clove garlic, minced
▢ 1 teaspoon salt
▢ Juice of 1 lemon
▢ 1/4 cup cold water

For the Fish:

▢ 2 filets red snapper or other thin, white fleshed fish
▢ 1/8 teaspoon cayenne pepper
▢ Salt and pepper
▢ 1 tablespoon salted butter
▢ 1 tablespoon extra virgin olive oil

For finishing:

▢ 2 tablespoons toasted pine nuts
▢ 1 tablespoon finely chopped flat leaf parsley

Make the tahini sauce by whisking together the tahini, garlic, salt, and lemon juice. Slowly whisk in the cold water. Lumps may form; keep whisking until smooth, adding more cold water if needed. Set aside.

Season the fish with salt, pepper, and cayenne. Bring refrigerated fish to room temperature, about 30 minutes.

Heat a large heavy pan over high heat. Once pan is hot, reduce heat to medium high and add the butter and olive oil. Once the butter foams up and is very hot (but not browned yet), add the fish fillets to the pan, being sure to leave space between them. The fish should sizzle the moment it touches the pan. If it doesn't, remove the fillets and wait for pan to get hotter.

Cook fillets until golden brown on one side, about 3 minutes. Carefully flip them over and cook until golden brown on the second side and fish is opaque and flaky in the center, another 2-3 minutes longer.

Spread the tahini sauce on a platter or two dinner plates. Lay the fish over the sauce and sprinkle the fish with toasted pine nuts and parsley. Serve immediately.

Источник: https://maureenabood.com/lebanese-spicy-fish-with-tahini-and-pine-nuts/#wprm-recipe-container-17165

Я все делала на глаз. Получилось отлично! На мой вкус главное добавить побольше чеснока.

2 large eggplants
▢⅓ cup tahini
▢2 cloves garlic minced
▢½ teaspoon salt
▢½ teaspoon pepper
▢1 lemon juice of
Top top
▢2 tablespoon olive oil
▢1 tsp sumac optional

INSTRUCTIONS

Wash and dry the eggplants. Pierce the skin with a fork or a knife.
Turn on the gas stove and set it to high. (Directions for electric stove and roasting are in the notes)
Place the eggplants on the burners and char them. Flip every few minutes so the cook evenly on all sides. This would take about 15 minutes depending on the size of the eggplants. The eggplants are ready when the skin is charred and peeling and the flesh is soft and tender.
Place the eggplants in a bowl and cover with plastic wrap so they sweat and cool.
Once the eggplants have cooled completely, peel the skin and discard. If the skin is not coming off easily, peel the eggplants under running cold water.
Place the eggplants on a cutting board and chop them finely using a knife.
In a bowl, mix the chopped eggplant with tahini, minced garlic, salt, pepper and lemon juice. Cover and refrigerate for at least one hour.
Transfer the baba ganoush to a serving bowl, top with olive oil and sumac. Serve with pita chips, pita bread or lavash.

Источник: https://www.unicornsinthekitchen.com/baba-ganoush-recipe/

2 ½ pounds sweet potatoes of any color (about 4 medium), washed
6 tablespoons unsalted butter (3/4 stick), at room temperature
¼ cup well-stirred tahini
2 to 3 tablespoons freshly squeezed lime juice, plus lime wedges, for serving
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 clove garlic, finely grated or pounded smooth with a pinch of salt
Salt and freshly ground black pepper
2 tablespoons white sesame seeds
Flaky sea salt, for serving

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will — just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They’ll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They’ll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.

Источник: https://cooking.nytimes.com/recipes/1020274-sweet-potatoes-with-tahini-butter?te=1&nl=cooking&emc=edit_ck_20191227?campaign_id=58&instance_id=14802&segment_id=19899&user_id=774932a5b0c90a85e7e8797f0b2496d0®i_id=9177589120191227

Вкусно, мне понравилось. Картошку прямо в кожуре запекала при 400 Ф 40 минут.

Ingredients

3 lb. sweet potatoes, any color (6 small or 3 large), scrubbed
6 Tbsp. unsalted butter, room temperature
¼ cup fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
2 tsp. toasted sesame oil
Kosher salt, freshly ground pepper
Flaky sea salt
Toasted sesame seeds and lime wedges (for serving)

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket. Halve sweet potatoes crosswise if large and place in steamer. Cover, reduce heat to medium, and steam until fork-tender, 25–30 minutes.

Meanwhile, smash together butter, lime juice, tahini, soy sauce, and sesame oil in a small bowl with a fork until smooth, about 3 minutes. Season tahini butter with kosher salt and lots of pepper.

Arrange sweet potatoes on a platter or a large plate. Let cool until you can just handle them, then split open and generously spread tahini butter over. Season with sea salt; top liberally with sesame seeds. Serve with lime wedges (this dish really comes alive with lots of bright citrus).

Источник: https://www.bonappetit.com/recipe/sweet-potatoes-with-tahini-butter

Я делала с индейкой. Мужу и сыну очень понравилось. Блюдо калорийное из-за тахини, но соус вкусный, рисовые макароны им отлично пропитываются.

Ingredients

1 (3") piece ginger, peeled, finely grated
2 garlic cloves, finely grated
1/2 cup tahini
1/4 cup low-sodium soy sauce or tamari
1/4 cup mirin (Japanese rice wine)
1/4 cup unseasoned rice vinegar
1/4 cup hot chili sesame oil, plus more for serving
2 Tbsp. vegetable oil
1 lb. ground pork, beef, chicken, or turkey
1 tsp. kosher salt, divided, plus more
2 cups sliced carrots, zucchini, or whole snow or sugar snap peas
1 bunch scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced
8 oz. rice noodles of any shape
Toasted sesame seeds and sliced seaweed snacks (for serving; optional)

Whisk ginger, garlic, tahini, soy sauce, mirin, vinegar, and ¼ cup sesame oil in a medium bowl until smooth; set sauce aside.
Heat vegetable oil in a large skillet over high. Break up meat into pieces with your hands and scatter in an even layer across skillet. Cook, undisturbed, until well browned underneath, about 5 minutes; season with 1/2 tsp. salt. Continue to cook, breaking up with a wooden spoon or spatula, until cooked through, about 2 minutes. Add carrots and white and pale green scallion parts; season with 1/2 tsp. salt. Cook, stirring constantly, until combined and warmed through, about 1 minute.
Meanwhile, place noodles in a large pot of boiling salted water. Immediately remove pot from heat and let noodles sit until tender, 5–10 minutes, depending on their shape. Drain and transfer to a large bowl
Pour reserved sauce and 1/2 cup hot water into skillet and reduce heat to medium. Cook, stirring constantly, just until sauce starts to bubble and is smooth, about 1 minute. Pour over noodles in bowl and toss to coat, adding more hot water if needed to loosen sauce.
Divide noodle mixture among bowls. Top with sliced scallion greens, sesame seeds, and/or seaweed, if desired. Drizzle with sesame oil before serving.

Источник: https://www.epicurious.com/recipes/food/views/hot-sesame-noodles-with-scallions-and-pork

Ingredients

1 1/2 pounds ground lamb 
1/2 cup finely chopped mint, plus more for serving 
2 tablespoons pomegranate molasses 
2 tablespoons hot paprika 
2 tablespoons finely grated onion 
3 garlic cloves, finely  grated
1 tablespoon kosher salt, plus more for seasoning 
1 1/2 tablespoons black pepper, plus more for seasoning  
1 cup plain yogurt (not Greek-style) 
2 tablespoons tahini 
1 1/2 tablespoons fresh lemon juice 
1/2 teaspoon sumac, plus more for garnish  Canola oil, for brushing 
4 stainless steel skewers 
Warm pita, for serving 
Lemon wedges, for serving 

Combine lamb, mint, molasses, paprika, onion, garlic, salt, and pepper in a large bowl; mix well. Using clean hands, shape lamb mixture into 8 (1-inch-thick) oval patties. Refrigerate until chilled, about 30 minutes. 
Step 2

Whisk together yogurt, tahini, lemon juice, and sumac in a small bowl. Season with salt and pepper, and garnish with sumac.
Step 3

Preheat a grill to medium (350°F to 450°F), or heat a grill pan over medium; brush grate with oil. Thread 2 patties onto each skewer; season lightly with salt. Grill, turning occasionally, until lightly charred and slightly pink in center, 10 to 12 minutes. Transfer to platter. Serve with pita, mint, lemon wedges, and yogurt sauce.

Источник: https://www.foodandwine.com/recipes/lamb-kofta

Так же вкусно, как я ожидала, да и с лимоном очень нарядно выглядит. Думаю, что такую можно подать на День благодарения.

Ingredients

1 1/2 pounds broccoli—stalk trimmed and peeled, head cut into large florets
1 lemon, thinly sliced into 1/8-inch-thick rounds
3 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper, plus more for garnish
Kosher salt
1 teaspoon sesame seeds
1/2 cup plain Greek yogurt
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 garlic clove, minced
Flaky sea salt, for garnish

Preheat the oven to 450°. Slice the broccoli stalk crosswise and the florets lengthwise 1/4 inch thick; transfer to a rimmed baking sheet. Add the sliced lemon, olive oil and the 1/4 teaspoon of crushed red pepper and season with kosher salt; toss to coat. Roast for about 10 minutes, until lightly browned. Stir in the sesame seeds and roast until the broccoli is tender, about 10 minutes longer.
Step 2 Meanwhile,

in a small bowl, whisk the yogurt with the tahini, lemon juice and garlic and season with kosher salt. Spread the yogurt sauce on a platter and top with the broccoli. Garnish with sea salt and crushed red pepper and serve warm.
Make Ahead
The tahini-yogurt sauce can be refrigerated for 2 days.

Источник: https://www.foodandwine.com/recipes/roasted-lemon-broccoli-tahini-yogurt-sauce

Это было очень вкусно! Планирую отложить для Дня Благодарения. Для соуса использовала болгарский перец и порошок чили.

Ingredients

Roasted Beets
6-8 medium beets (yellow or red)
3 tablespoons olive oil
kosher salt
Tahini Dressing
2 cloves garlic
2 tablespoons tahini
½ red fresno chili (with seeds)
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon maple syrup (optional- omit if doing Whole30)
3 tablespoons hot water
kosher salt
toasted sesame seeds and minced chives

Instructions

Preheat oven to 400°F.
Place beets on a foil covered sheet pan. Drizzle with the olive oil and sprinkle with kosher salt. Cover tightly with the foil making a packet. Roast until the beets are tender when pierced with fork, about 20 minutes.
Cool on the sheet pan. Peel the beets by rubbing the skin off, and trimming the stem.
Slice them thinly with a sharp knife and arrange them on a platter.
While the beets are cooling make the Lemon Tahini Sauce. Add all of the ingredients to the jar of a blender and puree on high until smooth. Season to taste with kosher salt.
Drizzle the sauce over the beets and then sprinkle with toasted sesame seeds and minced chives and serve immediately.

Источник: https://heatherchristo.com/2018/04/09/roasted-beet-salad-with-tahini-lemon-sauce-vegan/

Как и ожидалось, это очень и очень вкусно!

Ingredients
6 Servings

1 small kabocha squash or large acorn squash (1 pound), scrubbed, cut into 1-inch-thick wedges, seeded
1 1-pound delicata squash, scrubbed, cut into 1-inch-thick wedges or rings, seeded
7 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons cumin seeds, divided
Kosher salt, freshly ground pepper
4 scallions, cut into 2-inch pieces
2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
Aleppo pepper or crushed red pepper flakes

Preparation

Arrange racks in upper and lower thirds of oven; preheat to 425°. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.

Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).

Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.

Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

Источник: http://www.bonappetit.com/recipe/roasted-squash-with-lemon-tahini-sauce

Это очень вкусно! Совершенно изумительное блюдо, просто полный восторг, нам с мужем обоим очень понравилось (вкуснее, чем в ресторане на грилле).

INGREDIENTS

1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
4 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 pounds boneless, skinless chicken thighs, trimmed
4 pitas
1 cup full-fat or low-fat plain yogurt
1 tablespoon plus 1 teaspoon tahini
1/4 teaspoon grated garlic
1/4 teaspoon finely grated lemon zest
4 tablespoons fresh lemon juice, divided
2 tablespoons coarsely chopped dill, plus more for serving
2 tablespoons coarsely chopped mint, plus more for serving
1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4"-thick half-moons (about 1 cup)
2 cups shredded romaine lettuce
3/4 cup small cherry or grape tomatoes, halved (about 5 ounces)
1/3 cup thinly sliced red onion
PREPARATION

Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.

Do Ahead
Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.

Источник: http://www.epicurious.com/recipes/food/views/shawarma-spiced-chicken-pita-with-tahini-yogurt-sauce

INGREDIENTS

2 cups dried chickpeas 
2 teaspoons baking soda 
1 cup tahini 
1/4 cup plus 2 tablespoons fresh lemon juice 
3 large garlic cloves, minced 
1 teaspoon ground cumin 
Kosher salt 
Extra-virgin olive oil, sumac, pomegranate seeds, roasted chickpeas, thinly sliced radishes and fresh mint, for garnish 
Pita chips, radishes,  baby fennel and carrots, for serving 

HOW TO MAKE THIS RECIPE

In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in 1 teaspoon of the baking soda. Refrigerate the chickpeas overnight.  Drain the chickpeas, then rinse them under cold water. 

In a medium saucepan, cover the chickpeas with  2 inches of fresh water. Add the remaining 1 teaspoon of  baking soda and bring to a boil. Simmer over moderate heat  for about 1 hour, until the chickpeas are very tender. Drain, reserving 3/4 cup of the cooking water. Rinse under cold water.  

In a food processor, combine the chickpeas with 1/2 cup  of the reserved cooking water. Add the tahini, lemon juice,  garlic and ground cumin; season with salt and puree until creamy (add more cooking water if necessary). Transfer to a serving bowl. Garnish with olive oil, sumac, pomegranate seeds, roasted chickpeas, thinly sliced radishes and mint. Serve with pita chips, whole radishes, fennel and carrots.

Источник: http://www.foodandwine.com/recipes/classic-hummus

Это было очень и очень вкусно! Я вместо гранатового салата я подавала с капустным (следующий пост). Можно и для гостей и себе.
Yield
Makes 4 servings
Active Time
35 minutes
Total Time
1 hour 35 minutes

Ingredients

Tahini yogurt:
3 1/2 tablespoons fresh lemon juice
1 tablespoon Baharat Seasoning
1 large garlic clove, pressed
1/2 cup plain whole-milk Greek-style yogurt
1/4 cup tahini (sesame seed paste)
Pomegranate relish:
1 1/4 cups pomegranate seeds
2/3 cup shelled unsalted natural pistachios, coarsely chopped
1/3 cup coarsely chopped fresh Italian parsley
2 1/2 tablespoons olive oil
2 1/2 teaspoons fresh lemon juice
Chicken:
1/2 cup coarsely grated onion
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons Baharat Seasoning
4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
Warm pita breads
Special equipment: 4 10- to 12-inch-long metal skewers
Ingredient info: Greek-style yogurt is sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. Tahini (sesame seed paste) is available at some supermarkets and at natural foods stores and Middle Eastern markets.

Preparation

For tahini yogurt:
Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
For pomegranate relish:
Mix all ingredients in medium bowl. Season to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
For chicken:
Whisk first 4 ingredients in large bowl. Add chicken. Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours.
Preheat broiler. Thread 6 chicken pieces onto each skewer. Sprinkle with salt and pepper. Place on small rimmed baking sheet. Broil chicken until cooked through, 5 to 6 minutes per side. Arrange kebabs on platter. Serve with tahini yogurt, pomegranate relish, and warm pita breads.

Источник: http://www.epicurious.com/recipes/food/views/turkish-spiced-chicken-kebabs-with-pomegranate-relish-and-tahini-yogurt-362935

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Page Summary

Lebanese Spicy Fish Recipe
BABA GANOUSH
Sweet Potatoes with Tahini Butter
Sweet Potatoes with Tahini Butter
Hot Sesame Noodles with Scallions and Pork
Lamb Kofta 
Roasted Lemon Broccoli with Tahini-Yogurt Sauce
Roasted Beet Salad with Tahini Lemon Sauce
Roasted Squash with Lemon-Tahini Sauce
SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE
Classic Hummus 
Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

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My cookbook

Entries tagged with тахини

Lebanese Spicy Fish Recipe

BABA GANOUSH

Sweet Potatoes with Tahini Butter

Sweet Potatoes with Tahini Butter

Hot Sesame Noodles with Scallions and Pork

Lamb Kofta

Roasted Lemon Broccoli with Tahini-Yogurt Sauce

Roasted Beet Salad with Tahini Lemon Sauce

Roasted Squash with Lemon-Tahini Sauce

SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE

Classic Hummus

Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt