Lebanese Tahini Recipes

LEBANESE TUNA TAHINI SALAD

Lebanese Tuna Tahini Salad image

I've recently discovered tahini and absolutely love it! In this healther adaptation of tuna salad, tahini replaces mayonnaise as the emulsifier and adds unique flavor along with the Middle Eastern spices. I like to add apples to my tuna salad for a contrasting sweet, tart flavor.

Provided by Stephanie Z.

Categories Salad Dressings

Time 5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons tahini
1/3 cup plain nonfat yogurt
1 lemon, juice of, about 3 tablespoons
2 tablespoons dried parsley
3 -4 garlic cloves, minced
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1 1/2-2 teaspoons cumin
salt and pepper
3 (6 1/2 ounce) cans tuna in water, drained and flaked
1/2 cup onion, diced
1/2 cup celery, diced
2 tablespoons capers
3 tablespoons green olives, chopped
1/2 cup apple, chopped (optional)

Steps:

In a food processor blend together the tahini, yogurt, lemon juice, garlic, parsley, and spices.
Season with salt and pepper to taste.
In a bowl toss the tuna, onion, celery, and apples lightly with the dressing to coat.
Serve in a whole wheat pita with tomatoes, cucumber, and lettuce.

Nutrition Facts : Calories 181.7, Fat 6.2, SaturatedFat 1.2, Cholesterol 40.9, Sodium 543.6, Carbohydrate 5.9, Fiber 1.4, Sugar 2.1, Protein 25.2

LEBANESE DONAIR

Lebanese Donair image

This is a Lebanese donair recipe, a traditional dish made with seasoned meat and tahini sauce that's enjoyed in many parts of the Middle East.

Provided by ROSE90

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 5h20m

Yield 7

Number Of Ingredients 22

Ingredients

3 ¼ pounds boneless top round steak, sliced very thin
½ cup red wine vinegar
½ cup olive oil
¼ cup fresh lemon juice
1 teaspoon allspice
½ teaspoon ground cinnamon
¼ teaspoon cardamom
½ teaspoon ground black pepper
salt, to taste
2 large tomatoes, coarsely chopped
1 clove garlic, minced
1 bunch finely chopped fresh parsley
1 large sweet onion, finely chopped
⅓ cup olive oil
3 tablespoons fresh lemon juice
3 large tomatoes, coarsely chopped
2 cloves garlic, minced
1 cup tahini (sesame-seed paste)
½ cup fresh lemon juice
½ cup water
salt, to taste
7 (6 inch) pita bread rounds

Steps:

Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours.
Preheat oven to 425 degrees F (220 degrees C).
Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly.
Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed.
Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.
To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.

Nutrition Facts : Calories 989.5 calories, Carbohydrate 47.6 g, Cholesterol 128.5 mg, Fat 64.7 g, Fiber 6.8 g, Protein 57.5 g, SaturatedFat 14 g, Sodium 470.7 mg, Sugar 6 g

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