Moroccan Burritos With Tahini Herb Sauce Recipes
BULGUR LENTIL PILAF WITH TAHINI-HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 main course, or 6 side dishes
Number Of Ingredients 18
Steps:
- For the pilaf: Bring the water and lentils to a boil in a medium saucepan. Adjust the heat to a simmer, cover and cook for 15 minutes. Meanwhile, fry the onions in the olive oil over medium heat until well browned, about 12 minutes. Season with salt and pepper, to taste. Add the onions, bulgur, 1 1/2 teaspoons salt to the pan with the lentils, bring to a full simmer, and then cook covered for 5 minutes. Remove from the heat and let stand for an additional 15 minutes. Transfer pilaf to a platter and top with the tomato and herbs. Serve drizzled with the Tahini-herb sauce.
- Puree all the ingredients in a blender or a mini food processor to make a pale green sauce. (This can be made ahead and kept in the refrigerator for up to 4 days.) Note: This sauce is also great used as a dip, spread, or salad dressing.
SPINACH WITH TAHINI SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 1 tablespoon tahini, 2 teaspoons low-sodium soy sauce and 1 teaspoon each rice vinegar, sugar and water until smooth. Cook 1 pound spinach (not baby) in salted water until tender, 1 to 2 minutes. Plunge into a bowl of ice water, drain and squeeze dry. Toss with 1 teaspoon sesame oil and season with salt. Drizzle with the tahini sauce and toasted sesame seeds.
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- Preheat the oven to 400 degrees Fahrenheit and line one very large or two medium baking sheets with parchment paper. Place the potatoes, sweet potatoes, cauliflower, and red pepper in a large bowl. Sprinkle with turmeric, salt, and pepper. Drizzle with the olive oil and toss to coat. Transfer onto the baking sheet(s) and roast for 30 minutes. Remove from the oven and set aside. Reduce the oven temperature to 350 F.
- Meanwhile, prepare the chickpeas: Warm the oil in a large skillet over medium heat. Add the onion, garlic, and a small pinch of salt. Cook, stirring occasionally, until softened, five minutes. Add the cumin, cinnamon, turmeric, smoked paprika, coriander, cayenne, salt, and pepper. In a small bowl, whisk together the water and tomato paste; add to the skillet. Finally, stir in the dates (if using) and the chickpeas. Cook for a few minutes to allow the flavours to meld. Remove from the heat.
- Assemble the burritos: Grease a casserole dish or 9×13-inch baking dish with olive oil. Place 1/2 cup of the chickpeas and 1 cup of the roasted vegetables lengthwise down the middle of a tortilla. Top with 2 tablespoons of olives and 3 tablespoons of feta. Roll up tightly and place, seam side down, in the prepared dish. Repeat with the remaining tortillas. If you run out of space in the dish, as I did, place the last burrito in a smaller baking dish.
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