Apart from hummous what recipes are there that use tahini?

Question

Have a large jar and need some new ideas!

Answer 1

I find some salads quite hard to eat, especially green salads. With the following tahini salad dressing recipe, I could eat a panda's raw green bamboo salad it's so delicious!

TAHINI DRESSING

Ingredients
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon salt
1/4 teaspoon sugar (optional)

Method
Blend all ingredients in a blender until smooth.

Answer 2

The most popular item on the menu in the fish restaurants along the long Lebanese coast are the deep-fried red mullet that come accompanied by a tahini sauce and very thin, crisp, deep-fried bread. I find it easier to pan-fry red mullet fillets at home.
Ingredients
For the tahini sauce
75ml/2½fl oz tahini (sesame seed paste)
1 lemon, juice only
75ml/2½fl oz cold water
salt
½-1 clove garlic, crushed (optional)
For the mullet
8 red mullet fillets, skin on
salt and freshly ground black pepper
2-3 tbsp extra virgin olive oil
1 lemon
Method
1. First make the sauce. Stir the tahini in the jar before using. With a fork, beat the tahini with the lemon juice. It will thicken to a stiff paste.
2. Add the water, beating vigorously until you get the consistency of a pale runny cream. Then add a little salt and the garlic (if using) and pour into a serving bowl.
3. Season the red mullet fillets with salt and freshly ground black pepper and fry in the hot oil in a non-stick frying pan for about 2 minutes on the skin side, then turn and cook the other side for half a minute more.
4. Serve the fish at once with the tahini sauce on the side

Answer 3

TAHINI CAKE

This delicious, not overly sweet cake is good served with coffee or tea. Find
tahini (sesame seed paste) and orange-blossom water at Greek and Middle Eastern
markets.

• 1 tablespoon melted butter

• 1 cup tahini

• 1 cup sugar

• Zested rind of one orange

• ¾ cup strained orange juice

• 1 teaspoon orange-blossom water

• 2 ¼ cups all purpose flour

• Pinch of salt

• 3 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground allspice

• ½ cup finely chopped walnuts

• ½ cup golden raisins

Heat oven to 350 degrees. Grease an 8-by-12-inch cake pan with melted butter and
chill in the refrigerator until required.

Beat tahini, sugar and orange zest 10 minutes, then gradually beat in the orange
juice and orange-blossom water.

Sift together the flour, salt, baking powder, soda and allspice. Sift again and
fold into the tahini mixture. Stir in the walnuts and raisins.

Dust the chilled cake pan with flour and turn batter into the pan. Spread evenly
and knock base of pan on a counter to settle.

Bake about 45 minutes, until a toothpick comes out clean. Invert cake pan onto a
cooling rack and leave for 2 to 3 minutes before lifting pan from cake. Cool and
cut into squares. Makes 10 to 12 servings.


Bread with Meat

DOUGH :
4 cups flour
3 tablespoons vegetable oil
1 tablespoon yeast
3 eggs
1/2 teaspoon powdered bread spices (black pepper &
cumin)


STUFFING :
3/4 pound ground beef
2 black peppercorns
2 onions (finely chopped)
3 tablespoons corn oil (to grease tray)
1/2 bundle leeks
1 tablespoon poppy seeds (for decoration)
6 tablespoons sesame cream (Tahini)
2 teaspoons salt

Dissolve yeast in half a cup of warm water and set
aside to soften. Put flour in a large bowl, make a
well in center and add eggs, oil, yeast, salt and
bread spices. Mix well, adding the water a little at a
time until you have a firm dough. Grease a large tray
with oil. Put dough on tray and cover with a damp
cloth. Place dough in a warm place for at least two
hours. In a saucepan put ground beef, onion and salt.
Place over medium heat, stirring until meat is cooked.
Set aside until cool. Finely chop leeks and wash
several times through a strainer. Spread leeks on
paper towel to absorb excess water. Add leeks to
ground meat. Mix sesame cream with vinegar, a little
water and black pepper. When you have a smooth paste
add to leek and meat mixture, mixing thoroughly. When
dough has risen, roll out into circular shape of
medium thickness, spread the meat mixture over the
dough leaving edge uncovered. Sprinkle with poppy
seeds, and place in a 350-degree oven for half an hour
or until bread is baked.

Chicken Shawarma

Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.
Servings: 8

Ingredients:
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs

1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste

4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds


Directions:
1. In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
2. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
3. Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
4. Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Answer 4

Here is a wonderful middle eastern salad recipe
http://www.recipezaar.com/149565

Answer 5

Shawarma, Gyros...