Cumin Tahini Yogurt Dip Recipes

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CUMIN LAMB MEATBALLS WITH TAHINI YOGURT DIPPING SAUCE



Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce image

Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon. There are, however, shortcuts - if you can suppress your perfectionist urges. You can use this recipe as a template for whatever kind of ground meat you like. Lamb is earthy and works well with the creamy tahini sauce, reminiscent of a carnivore's falafel. But beef, turkey, veal or pork are good substitutes. And all will make equally good blobs and none will be a project. Just a fast and filling dinner any night of the week.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

3 garlic cloves, minced
1 1/4 teaspoons coarse kosher salt, plus a pinch
1 pound ground lamb
2 teaspoons cumin seeds
1/2 teaspoon hot sauce, more for serving
Black pepper, to taste
1/2 teaspoon chile powder
1 scallion, minced
2 tablespoons finely chopped parsley
Olive oil, for greasing pan
1/4 cup plain yogurt
1/4 cup tahini
Fresh lemon juice, to taste

Steps:

  • Heat broiler with an oven rack placed 3 inches below heat source.
  • Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
  • Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
  • Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
  • Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 363 milligrams, Sugar 1 gram

SUMMER SQUASH, TAHINI AND YOGURT DIP



Summer Squash, Tahini and Yogurt Dip image

Just when I thought I would never find anything new to do with the two small summer squash that were lingering in my refrigerator I came across this dish in Paula Wolfert's book "The Cooking of the Eastern Mediterranean." A simple combination of cooked squash, drained yogurt, garlic and tahini, it's another example of how you can make yogurt dips with just about any vegetable.

Provided by Martha Rose Shulman

Categories     easy, appetizer

Time 1h15m

Yield 1 scant cup, serving 4 to 6 as a spread or dip

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
4 ounces summer squash, chopped 1 cup
Salt
freshly ground pepper to taste
1/2 teaspoon cumin seeds, lightly toasted and ground
1 tablespoon tahini, stirred until homogenous
1 garlic clove
2 teaspoons fresh lemon juice
1/2 cup thick Greek-style or drained yogurt
Ground cumin for garnish

Steps:

  • Heat the olive oil over medium heat in a small skillet and add the summer squash. Cook, stirring, until the squash is very soft and all of the liquid has evaporated from the pan. Season to taste with salt and pepper.
  • Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a purée. Add the cooked squash and mash to a rough purée. In a medium bowl, stir together the tahini, lemon juice, and a tablespoon of cold water until smooth. Add the yogurt and mix together. Stir in the squash and garlic and combine well. Season to taste with salt and pepper. Transfer to a serving dish and allow to sit for 1 hour or more before serving. Serve at room temperature, garnished with a sprinkling of ground cumin.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 117 milligrams, Sugar 1 gram

CUMIN & TAHINI YOGURT DIP



Cumin & Tahini Yogurt Dip image

Make and share this Cumin & Tahini Yogurt Dip recipe from Food.com.

Provided by English_Rose

Categories     Lemon

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

2 garlic cloves
1 teaspoon sea salt
1 1/4 cups Greek yogurt
8 tablespoons tahini paste
1 lemon, juiced
1 1/2 teaspoons ground cumin, plus a little extra to serve
1 teaspoon olive oil
6 pita breads, warmed to serve

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.

TAHINI AND YOGURT SPREAD



Tahini and Yogurt Spread image

Provided by Food Network

Categories     appetizer

Time 10m

Number Of Ingredients 6

1 large garlic clove, minced
3 tablespoons tahini
1 cup yogurt
3 tablespoons fresh lemon juice
1/4 teaspoon paprika
Salt to taste

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

SUDANESE YOGURT AND TAHINI DIP



Sudanese Yogurt and Tahini Dip image

Make and share this Sudanese Yogurt and Tahini Dip recipe from Food.com.

Provided by PalatablePastime

Categories     Fruit

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

2/3 cup tahini (sesame seed paste)
2/3 cup plain nonfat yogurt
3 cloves garlic, minced
2 lemons, juice of
2 tablespoons chopped fresh parsley
salt (to taste)
black pepper (to taste)

Steps:

  • Mix together garlic, salt, black pepper, and tahini until smooth.
  • Add yogurt and lemon juice, a little at a time, mixing well after each addition, until it is like a thick cream.
  • Sprinkle with parsley and serve with chopped vegetables, and warm pita bread, if desired.

Nutrition Facts : Calories 261.4, Fat 19.4, SaturatedFat 2.8, Cholesterol 0.8, Sodium 63, Carbohydrate 16.2, Fiber 3.9, Sugar 3.8, Protein 9.8

YOGURT-TAHINI DIP



Yogurt-Tahini Dip image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 5

3/4 cup plain 2 percent Greek yogurt
3 tablespoons tahini
1 tablespoon fresh lemon juice
1 chopped scallion, plus more for garnish
1/2 teaspoon coarse salt

Steps:

  • Stir together yogurt, tahini, lemon juice, 1 chopped scallion, and salt in a small bowl. Dip can be stored in refrigerator, in an airtight container, up to 3 days. Garnish with more chopped scallions before serving.

Nutrition Facts : Calories 48 g, Cholesterol 1 g, Fat 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 78 g

ROASTED CAULIFLOWER WITH TAHINI YOGURT RECIPE BY TASTY



Roasted Cauliflower With Tahini Yogurt Recipe by Tasty image

This dish will make roasted cauliflower your new favorite veggie. It is great for groups and will be the easiest dish on the table. The tahini yogurt is also a great dip for all veggie snacks, so you can always enjoy it on it's own!

Provided by Nichi Hoskins

Categories     Sides

Time 37m

Yield 8 servings

Number Of Ingredients 17

2 large heads cauliflower
6 tablespoons olive oil
1 ¼ teaspoons kosher salt,
¼ teaspoon black pepper
1 tablespoon za'atar
1 teaspoon ground cumin
1 cup full-fat greek yogurt
3 tablespoons tahini
1 lemon, zested
1 lemon, juiced
1 tablespoon extra virgin olive oil, good-quality
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup fresh mint leaf, torn if large
½ cup pomegranate seeds
¼ cup pine nuts, toasted
1 tablespoon extra virgin olive oil

Steps:

  • Preheat the oven to 425°F (220°C).
  • Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
  • In a large bowl, toss the cauliflower florets with the olive oil, salt, pepper, za'atar, and cumin. Spread in an even layer on 2 baking sheets, making sure the florets have some space between them.
  • Roast the cauliflower for 18-22 minutes, until crisp, tender, and browned in spots. Set aside.
  • While cauliflower roasts, make the tahini yogurt sauce: Combine the yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
  • To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. Drizzle the olive oil over the cauliflower and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 261 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, Sugar 9 grams

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