Tastytahinisauce Recipes

TZATZIKI SAUCE RECIPE

Steps:

• Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
• In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
• Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
• Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
• When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges (be sure to read the post for more ideas on how to use this sauce)!

QUICK & EASY TAHINI SAUCE

Steps:

• Put the tahini in a small bowl and pour in a little water.
• Stir slowly until the texture starts to become thicker, then add more water and stir. Repeat a few times keeping the mixture more or less homogeneous.
• Squeeze and add the lemon juice. (Stop at this point if using with Msabbha recipe#434826).
• (Continue if serving as a sauce in itself), Chop the garlic and the parsley well, and add them while stirring.
• If the tahini is too thick, add a little more water. Add the salt.
• Serve with some chopped parsley on top and a sprinkling of paprika.
• Enjoy!

CLASSIC FALAFEL AND TAHINI SAUCE RECIPE BY TASTY

Steps:

• Soak the chickpeas in the water for at least one night, ensuring that the chickpeas are fully submerged.
• Drain the chickpeas in a colander. Line a baking sheet with paper towels and add the chickpeas. Cover with more paper towels and let dry for at least 2 hours.
• Add the dried chickpeas, parsley, cilantro, coriander, mint, 5 cloves of garlic, onion, paprika, 2 teaspoons of cumin, ground coriander, baking soda, toasted sesame seeds, salt, and pepper, in a blender and blend until smooth.
• Use your hands to form falafel the size of a ping pong ball.
• Heat oil to 320°F (160°C) in a large pot.
• Add the falafel in batches, and fry until golden brown, about 2 minutes.
• To make tahini sauce, heat the sesame seeds in a frying pan over medium heat until the seeds brown slightly.
• Let cool for about 5 minutes and pour into a small blender or coffee grinder.
• Add the sesame oil and half of the olive oil and blend. Add the rest of the olive oil and blend again until you get a smooth mixture.
• Add ¼ teaspoon of cumin, 2 garlic cloves and lemon juice and blend.
• Serve the tahini sauce with falafel.
• Enjoy!

TASTY TAHINI SAUCE

Steps:

• Combine all ingredients in a medium glass jar. Screw on the lid tightly before shaking it well! If you let it sit about 10 minutes before serving, you'll find it thickens up and you may need to add more water.
• Drizzle it over lots of stuff and bon appetit!