TAHINI YOGURT SAUCE
This Tahini Yogurt Sauce recipe is a healthy and versatile dressing worth adding to your repertoire. You can use this multifaceted sauce to add flavor to roasted vegetables, salads, meat dishes, and even as a dip to serve alongside crudités.
Provided by Aysegul Sanford
Categories Sauce
Time 10m
Number Of Ingredients 7
Steps:
- Place all ingredients in a bowl and whisk until combined.
- Taste for seasoning and add in more if you like.
Nutrition Facts : Calories 101 kcal, Sugar 2 g, Sodium 604 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 1 g, Protein 7 g, Cholesterol 3 mg, ServingSize 1 serving
SHAWARMA BURGERS WITH TAHINI-YOGURT SAUCE
Everything you love about a Mediterranean shawarma, but made at home in 30 minutes! The delicious tahini sauce and lamb patty are sandwiched with a mixture of fun toppings and fresh herbs.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Gather your ingredients.
- For the sauce: Peel a clove of garlic with a crack of knife against the heel of your hand. In a small bowl, whisk up yogurt, tahini, the juice of 1 lemon and cumin. Then grate the garlic into the sauce with a zester or paste it with a knife (add a fat pinch of salt). Whisk sauce again.
- For the burgers: Preheat a cast-iron skillet or heavy griddle or frying pan over medium to medium-high heat.
- Place ground lamb or chicken in a mixing bowl. Season the meat with salt and pepper, cumin, coriander, paprika, sumac if using, turmeric, cardamom, crushed red pepper, allspice and nutmeg. Crack 2 cloves garlic and grate them into the bowl or finely chop. Peel the onion and grate about 3 tablespoons of it into the bowl. Finley chop the mint and parsley then add them to the lamb. Combine all the ingredients and mound up. Score meat into 4 equal portions and form 4 patties, thinner at the center for even cooking.
- To prepare the burgers, add EVOO, 1 slow turn of the pan, to skillet (a thin layer to just glaze the surface). Add patties and cook about 7 minutes for lamb, a minute or two longer for chicken, turning occasionally. If cooking lamb, press down with spatula when you turn the patties -- lean ground lamb tends to tighten as it cooks more so than other ground meats.
- When you remove the patties they can be served as such but for a more authentic facsimile of shawarma, we rest the patties and very thinly slice them on a bias. Regardless, while the burgers cook, prepare your toppings of choice.
- Assemble burgers: bun bottoms, sauce, patty or thinly sliced shawarma, lettuce, hot cherry peppers, cucumbers, herb leaves, dressed fennel and onions, bun top. OR split a pita and fill with giardiniera and Israeli pickles.
- Poke with a couple of toothpicks and split burgers down the middle. Serve burgers with chips.
GRILLED CAULIFLOWER SALAD WITH TAHINI YOGURT SAUCE
Seasoned with cumin and sumac and drizzled with a bright lemony sauce, this cauliflower salad is the perfect addition to your barbecue spread. We use a grill basket to prevent the florets from falling between the grates (but if you don't have one you can line the grates with foil instead). Topped with fresh herbs, walnuts and sultanas, this is sure to become a regular part of your summer rotation.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a grill to medium-high.
- Combine 3 tablespoons of the olive oil, 2 teaspoons of the sumac and the cumin and turmeric in a large bowl. Add the cauliflower florets and toss with the spice mix until fully coated.
- Place a grill basket or a 12-by-18-inch piece of aluminum foil on the grill, then add the cauliflower in a single layer. Close the lid and grill for 15 minutes. Open the lid and flip the florets with a pair of tongs. Close the lid and grill until the cauliflower is charred in spots and crisp tender, 10 to 15 minutes more.
- Meanwhile, whisk together the yogurt, tahini, lemon juice, garlic, remaining 1 tablespoon olive oil, remaining 1 teaspoon sumac, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons water in a small bowl. Set the tahini yogurt sauce aside.
- Transfer the grilled cauliflower to a large serving plate and season with salt. Top with the mint, parsley, green onions, red onions, walnuts and sultanas, then drizzle with the tahini yogurt sauce (see Cook's Note). Serve warm or at room temperature.
LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE
Ground lamb makes a great alternative to a traditional burger, even when sprinkled with only salt and pepper or a little chopped parsley and garlic. These well-seasoned, simple-to-make patties are inspired by kofta, and are spiced with a fragrant mixture. You can season the meat up to a day ahead, which cuts down on kitchen time. Folded into warm pita bread, doused with tahini sauce and topped with fried onions, these burgers may not be standard cookout fare, but everyone loves them.
Provided by David Tanis
Categories meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put lamb in a medium bowl. Add 1 teaspoon salt, some black pepper, the cumin, coriander, oregano, cinnamon, scallions, cilantro, mint and garlic. Mix well with wet hands, kneading the mixture to distribute seasoning. Cover and refrigerate for at least 1 hour so the seasoning penetrates. (Alternatively, season meat and refrigerate overnight.)
- Make the sauce: In a small bowl, put tahini, lemon juice, garlic and cayenne. Stir well to dissolve the tahini. Then stir in yogurt, and mix well. Taste and add salt, to taste.
- Heat olive oil in a wide skillet over medium-high. When oil is wavy, add onions and cook, stirring frequently, until they are crisp and well browned, edging toward burned, about 10 to 12 minutes. Lower heat if browning too quickly. Add a little more oil, if pan looks dry. Season lightly with salt. Transfer to a plate lined with paper towels.
- Light a charcoal grill for a medium hot bed of coals. (Alternatively, use a medium-hot gas or electric grill, a cast-iron pan or griddle, or a broiler.)
- With wet hands, knead lamb mixture once more, then form into 4 (8-ounce) oval patties (or 6 5-ounce patties), about 1-inch thick. Set aside until the fire is ready. Place the grill about 1 inch from the coals.
- Cook patties about 4 minutes per side for medium-rare, 130 degrees. After flipping, cook until red juices appear on the top of the patties. For medium, 140 degrees, cook longer, about 5 minutes per side. In either case, let them rest on a warm plate for 5 minutes before serving, to keep in juices. They will continue cooking a bit as they rest.
- Top each burger with fried onions. Serve with tahini-yogurt sauce and warm pita, if desired.
CREAMY TAHINI SAUCE, THREE WAYS
Provided by Rhoda Boone
Categories Condiment/Spread Vegetarian Kid-Friendly High Fiber Healthy Low Cholesterol Small Plates
Yield Makes about 2 1/2 cups sauce
Number Of Ingredients 21
Steps:
- Make the Creamy Tahini Sauce:
- Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
- For the Creamy Tahini Dip with Avocado:
- Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, purée in a blender.
- For the Creamy Tahini Dressing with Cucumber and Dill:
- Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
- Do Ahead
- Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.
ROASTED CAULIFLOWER WITH TAHINI YOGURT SAUCE
I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.-Lidia Haddadian, Pasadena, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender., For sauce, in a small bowl, mix yogurt, lemon juice, tahini, salt, paprika and pepper; serve over cauliflower. Sprinkle with parsley.
Nutrition Facts : Calories 177 calories, Fat 14g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 421mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
SPICY CHICKEN BREASTS WITH TAHINI-YOGURT SAUCE
Oooh, I can't wait to make this one - I love Middle Eastern food! From the net for Zaar World Tour 05!
Provided by currybunny
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Mix 2 tablespoons of the olive oil and the spices in a small bowl. Put the chicken and spices in a mixing bowl and toss. Season with salt and pepper to taste. Put the remaining 2 tablespoons olive oil in an ovenproof skillet over medium heat.
- Brown the chicken 1½ to 2 minutes on the meaty side, then turn and brown for 3 to 4 minutes on the skin side. Pour out any excess oil. Transfer the skillet to the oven and cook for about 30 minutes, or until the chicken is just cooked through. Serve with Tahini-Yogurt Sauce.
- Tahini-Yoghurt Sauce:.
- Mix tahini, yogurt, lemon juice, cilantro, garlic, and honey together in a bowl. Season with salt, pepper, and cayenne to taste. Serve at room temperature. Refrigerate if not using immediately, but this sauce should not be kept more than 24 hours.
QUICK TAHINI YOGURT SAUCE
Try this on falafels, or any other Eastern dish. You could thin it out a bit and use it on salad too! Enjoy!
Provided by Nif_H
Categories Sauces
Time 5m
Yield 1 1/4 cup
Number Of Ingredients 6
Steps:
- Whisk together yogurt, tahini, garlic, lemon juice, salt and pepper. Thin with water to obtain a smooth sauce.
Nutrition Facts : Calories 330.1, Fat 23.7, SaturatedFat 6.5, Cholesterol 25.5, Sodium 117.3, Carbohydrate 20, Fiber 3.4, Sugar 9.3, Protein 13.4
LEMON TAHINI YOGURT SAUCE
Serve this delicious sauce with falafel in pita or with fresh vegetables. Best if made a few hours in advance, but it can be served immediately. I chop the garlic, and let it rest for 5 to 10 minutes before adding the remaining ingredients. This increases the amount of allicin, a compound shown to have antibacterial, antifungal, antiviral, and antiprotozoal activity.
Provided by Syd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Place garlic cloves in a blender or food processor and process to mince. Add tahini, and process for a further few seconds. Add yogurt, lemon juice, lemon zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 9.4 g, Cholesterol 3.4 mg, Fat 5.1 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 88.8 mg, Sugar 4.1 g
TAHINI BBQ SAUCE
I got this recipe from my brother-in-law's uncle, and I absolutely love it! A different BBQ sauce that is different than the usual. You must try this! This is a recipe that is open to changes of the amount of each ingredient until it's to your liking. Use as a dip or pour over your meat of choice. It goes wonderful with chicken!
Provided by Reima
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 5
Number Of Ingredients 10
Steps:
- Mix yogurt, tahini, vinegar, parsley, lemon juice, garlic, paprika, water, cayenne pepper, and salt in a bowl until smooth.
Nutrition Facts : Calories 161 calories, Carbohydrate 11.4 g, Cholesterol 5.9 mg, Fat 10.1 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 2.2 g, Sodium 87.7 mg, Sugar 7.2 g
SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE
Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy on the inside.
Provided by Rhoda Boone
Categories 22-Minute Meals Dinner Chicken Yogurt Cucumber Tomato Roast Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 21
Steps:
- 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.
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