Tahinieggsaladmutabbalattaheena Recipes

TABOULI SALAD

Steps:

• Cook the bulgur as the label directs; cool. Transfer to a large bowl, then stir in the remaining ingredients; season to taste.

TAHINI TUNA SALAD

Steps:

• In a blender or food processor, combine the tahini, lemon juice, cumin, garlic and 1/4 cup water; blend until smooth. Transfer to a bowl and stir in the tuna and parsley; season to taste with salt and pepper. Place a tomato slice on a plate, top with some tuna, another tomato slice and more tuna; sprinkle with parsley and sesame seeds. Repeat with the remaining ingredients.

QUINOA TABBOULEH SALAD

Steps:

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely., Place parsley, mint, onion and garlic in a food processor; pulse until finely chopped. Add tomatoes and cucumber; pulse until coarsely chopped. Add tomato mixture to quinoa., In a small bowl, whisk lemon juice, oil and seasonings until blended; drizzle over quinoa mixture and toss to coat. Serve at room temperature or refrigerate until serving.

TASTEFUL TAHINI SALAD DRESSING

Steps:

• Blend the tahini, olive oil, water, tamari, red wine vinegar, lemon juice, ginger, garlic, and black pepper together in a blender until smooth.

SALATA TAHINI--MIDDLE EASTERN TAHINI SALAD

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!

TAHINI SALAD

Steps:

• Slice zucchini into thin rounds with a knife or mandoline.
• Whisk together olive oil, lemon juice and tahini, adding water as needed to thin to a pourable consistency.
• Toss the zucchini slices with the dressing, and season with salt and pepper.
• Garnish: Parsley.

HERBED POTATO SALAD WITH TAHINI DRESSING

Steps:

• In a large pot, place the potatoes and cover with lightly salted water.
• Place over medium-high heat and boil until tender but firm, 15-20 minutes.
• Don't overcook the potatoes or they will fall apart.
• Pour the potatoes into a colander and rinse until cool.
• Drain, place the potatoes in a bowl, and refrigerate until cold.
• Cut potatoes into thirds or any size you prefer, and place in a large bowl.
• Add the peas, onion, parsley, tarragon, savory, and oregano.
• Mix lightly to blend.
• Pour the dressing over the potatoes and herbs and toss gently.
• Serve on lettuce leaves or radicchio.
• Dressing: In a small bowl, whisk together the Tahini Dressing ingredients, adding water as needed, to make a smooth creamy dressing.