Other uses for tahini?

Question

I have a large bottle and would like some recipes besides hummus.

Answer 1

BABA GANOUSH

Ingredients:

1 large eggplant, roasted whole (see below)

About 1/2 cup extra virgin olive oil - more or less to taste.

2-3 large garlic cloves

1/3 cup tahini

1/3 cup of lemon juice - more or less to taste

Salt to taste

¼ - 1/3 cup of cold water

To garnish:

Some chopped, fresh parsley

Ground cumin

Preparation:

To roast eggplant just put in oven at 300 degrees F for about 40 minutes, in dish or on aluminum foil...

Peel the skin off the COOLED roasted eggplant and put the pulp into a blender or food processor to puree.

Add the olive oil - the resulting mixture should be creamy and rich - but not too oily. Add tahini as well...also salt...

Add the lemon juice and about ½ of the cold water and blend until the mixture is very smooth, adding the rest of the water slowly until you have a creamy - but not too liquidy consistency. (only use the water that is needed)

Taste, and adjust for tartness - some people prefer their baba ganoush more tart, some less.

Spread the mixture on a pie plate or other shallow serving platter.

Taking the ground cumin in pinches, create a "criss-cross" pattern with it on top of the baba ganoush.

Garnish with the parsley.

Serve as a dip, with Pita bread cut into small triangles.

Answer 2

I am a former chef and make a lemony salad dressing with it, a great sesame cookies with toasted almonds, the Japanese Noodles that Desi Chef mentioned is a good recipe.

Spread on a flatten chicken breast and rolled up with green onions chopped garlic, ginger, seasoned and then skewered with a toothpick, then brown in a pan with butter and oil then cooked in a sauce with more onions brown in the pan, deglaze with lemon juice, chicken stock, and then add mushrooms and tomatoes, simmer for 20 minutes,and at the end after the chicken is removed, add some tahini to the sauce to bind it

Answer 3

Ingredients

6 garlic cloves, chopped

1/4 cup fresh ginger, peeled and chopped

1/2 cup vegetable oil

1/2 cup tahini (sesame paste)

1/2 cup smooth peanut butter

1/2 cup good soy sauce

1/4 cup dry sherry

1/4 cup sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)

1/4 cup honey

1/2 teaspoon hot chili oil

2 tablespoons dark sesame oil /tahini

1/2 teaspoon fresh ground black pepper

1/8 teaspoon ground cayenne pepper

1 lb spaghetti

1 red bell pepper, julienned

1 yellow bell pepper, julienned

5 scallions, sliced diagonally (white and green parts)

Directions

1Place the garlic and ginger in a food processor fitted with a steel blade.

2Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.

3Puree the sauce.

4Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.

5Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.

6Add the red and yellow bell peppers and scallions; toss well.

7Serve warm or at room temperature.

8The remaining sauce may be added, as needed, to moisten the pasta

Answer 4

Cold Sesame Chinese Noodles:

http://vegetarian.about.com/od/maindishe...

Cereal B-fast Bars:

http://vegetarian.about.com/od/morerecip...

Catfish Fillets with Egyptian Tahini Sauce:

http://www.epicurious.com/recipes/food/v...

LOTS more here:

http://www.epicurious.com/tools/searchre...

Answer 5

First answer is right, I LOVE baba ghanouj made with grilled eggplant! :-)

You can also make it as a dip on its own. Just add water a little at a time and stirring frequently till you reach the consistency you want. You'll notice the texture changes as you're doing this. Then add abt a teaspoon or more of lemon juice and stir the same. It depends on how much tahini you're preparing and what your tastes are as to how much lemon juice you use. Once you've reached the perfect consistency and tartness, add salt and cumin. You can also add a little yogurt to add to its creaminess. I apologize I don't have a specific, written-out recipe, but it's how my Egyptian mother-in-law makes it. Great dip for veggies, pita chips, fried kofta patties, falafel, you can even add it to shawarma sandwiches.

Enjoy!