Middleeasterntahiniandyogurtappetizer Recipes

SALATA TAHINI--MIDDLE EASTERN TAHINI SALAD

Salata Tahini--Middle Eastern Tahini Salad image

This recipe goes well with just about every middle eastern dish. Its very flavorful, one of my favorites. I make this at home, but I am not good at keeping measurements, so I snagged it off of the web and tweaked it, to the way I make it at home.To spice it up you can also add chopped hot pepper to it as well.

Provided by chef FIFI

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tomatoes (cut into small or medium cubes)
2 cucumbers (cut into small or medium cubes)
1 garlic clove (finely smash)
1 cup tahini
1 lemon, juice of
1 1/2 cups water
1 tablespoon dried mint
olive oil (to garnish)
salt
hot serrano peppers (optional) or jalapeno pepper (optional)

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!

Nutrition Facts : Calories 380.5, Fat 29.1, SaturatedFat 4.1, Sodium 54.8, Carbohydrate 24.9, Fiber 7.2, Sugar 4.4, Protein 12.4

MIDDLE EASTERN TAHINI AND YOGURT APPETIZER

Middle Eastern Tahini and Yogurt Appetizer image

In the Middle East, it has long been believed that, when combined with vegetables, tahini dishes become the ultimate of human edibles. Found in the Toronto Star web site

Provided by Dreamer in Ontario

Categories Southwest Asia (middle East)

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups plain yogurt
1/4 cup tahini
1/4 cup cilantro leaf, finely chopped
3 tablespoons white vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne
1 small tomatoes, finely chopped
olive oil

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.

MIDDLE EASTERN GRILLED CHICKEN PITA SANDWICHES WITH YOGURT MINT SAUCE

Middle Eastern Grilled Chicken Pita Sandwiches with Yogurt Mint Sauce image

Categories Sandwich Chicken Dairy Herb Poultry Marinate Yogurt Summer Gourmet

Yield Serves 6

Number Of Ingredients 17

Ingredients

For the marinade
1 cup plain yogurt
1/2 cup fresh lemon juice
1 garlic clove, minced and mashed to a paste with a pinch of salt
1/2 teaspoon dried thyme, crumbled
8 skinless boneless chicken thighs (about 1 1/2 pounds)
For the sauce
1/3 cup plain yogurt
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 teaspoons fresh lemon juice, or to taste
1 tablespoon finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh mint leaves, or to taste
1 small red onion, sliced thin
1 1/2 tablespoons olive oil
1 tomato, minced
1 tablespoon sesame seeds, toasted lightly
6 whole-wheat pita loaves

Steps:

Make the marinade:
In a bowl whisk together the yogurt, the lemon juice, the garlic paste, the thyme, and pepper to taste.
Arrange the chicken, pricked in several places with a fork, in one layer in a large shallow dish, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight
Make the sauce:
In a bowl whisk together the yogurt, the garlic paste, the lemon juice, the parsley, the mint, and salt and pepper to taste.
On an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high eat grill the chicken (discard the marinade) turning it, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices. Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.

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