Zuk Spirals with Garlic Tahini Dressing

This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!

  • 1 lb zuks, spiral cut
  • 1 tsp salt
  • 1/4 c Garlic Tahini Dressing
  • Espelette pepper or Aleppo

Garlic Tahini

  • 2 cloves garlic, minced
  • 1/4 c tahini
  • 1/4 c whole milk yogurt
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt

Combine in a blender. And chill if not using right away.

Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.

Serves 4.

Grilled Veggie with Tahini Sauce

This is a simple and quick dinner – you can use whatever veggie or grain that is in seasons

  • 1 bunch of asparagus
  • 1 bunch of spring onions, large ones halved
  • 1 bunch of green garlic
  • 1 bunch of garlic scales
  • Young fava beans whole
  • Avocado, halved and sliced
  • Toasted sesame seeds
  • Nutritional yeast
  • 1 c cooked black rice
  • 1 c cooked lentils

Tahini Sauce

  • 1/2 c tahini
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 3/4 tsp salt
  • 1/2 c water

Combine in a blender until smooth.

Preheat a grill to high. Toss veggie with olive oil and grill until nicely charred. Toss with a little salt.

Spread some tahini sauce on a plate, top with rice, lentils, veggies, 1/2 tsp toasted season seeds, 1/2 tsp nutritional yeast, avocado and drizzle with more tahini sauce.

Serves 2.

Hawaiian Salad with Pineapple Tahini Dressing

The kids requested Kahlua Pork for Sunday dinner, I came up with this tropical inspired salad to accompany it. I had some of Trader Joe’s Tropical Mix trail mix that I added, it has macadamia nuts, dried cranberries, pineapple etc it made for the perfect combo of crunch and sweet.

Dressing:

  • 1 1/2 Tbsp tahini sauce
  • 2 tsp Grade B maple syrup
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp pineapple juice
  • pepper

Combine all ingredients in a small jar and shake.

Salad:

  • 1 head of romaine, chopped
  • 1/4 c pineapple chunks
  • 2 tbsp unsweetened coconut
  • 1/4 c nuts of your choice, toasted and chopped
  • 1/4 c dried cranberries or pineapple

Add to a large bowl drizzle with some dressing and toss to coat.

Serves 2 – 4.

Chocolate Date Balls

So sugar – raw cocoa tahini truffles! I found this in Bon Appetite and then made a bunch of changes – they are so good you won’t believe there is not sugar! They are NOT low calorie, so keep it to just one.

  • ⅔ cup roasts pistachios
  • 6 Medjool dates, pits removed
  • ⅓ c tahini
  • ¾ tsp. kosher salt
  • ¼ c unsweetened cocoa
  • 1/4 c toasted, shredded unsweetened coconut

Combine nuts, dates, tahini, salt and cocoa in a small food processor. Process until everything is incorporated. Use a small cookie scoop to form into a ball. Place coconut on a small plate and roll the balls into the coconut. Repeat and chill in the fridge.

Makes about 12 balls.

Crunchy Falafel with Tahini Sauce

These falafels are to die for – crunchy, light, airy – the secret baking soda and bubbly water!! I fried them in a small sauce pan and did 2 – 3 at a time.

  • 1 c dried chickepeas, soaked overnight
  • 1/2 onion
  • 4 cloves garlic
  • 1/4 c parsley
  • 2 tbsp cilantro
  • 1 tbsp salt
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp pepper
  • 1/8 tsp cardomom
  • 1/2 c sparkling water
  • 1/2 tsp baking soda
  • 2 – 3 c peanut oil

Combine all ingredients except water water, baking soda and oil in a food processor and pulse until finely ground. Scrape into a bowl and gently stir in baking soda and water. Chill for 1 hour.

Pour 2 – 3 inches of oil in a small saucepan fitted with a deep fry thermometer, heat to 350. Scoop 2 tbsp and form into a ball gently drop into the oil and fry for 1 – 2 minutes until golden. Use a slotted spoon to remove abs drain on some paper towel. Repeat.

Tahini Sauce

  • 1/4 c Tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 c water

Combine in a blender, blend until smooth, use more water to thin if needed.

Serves with Tabbouleh, baba ghanoush, halved cherry tomatoes and Tahini Sauce.

Toasted Farro with Spinach and Tahini

This is influenced from F&W – it is wonderfully nutty.

Ingredients:
3/4 c farro
1 tbsp tahini
1 tbsp olive oil
1 tbps vegetable oil
2 packed c baby spinach, chopped
1/2 c parsley leaves
2 tbsp lemon juice
Salt
Pomegranate molasses, for drizzling

In a saucepan, cover the farro with water and bring to a boil. Cover and cook over moderate heat until just tender, 12 minutes. Drain and transfer to a medium bowl. Refrigerate for about 30 minutes, until chilled.

In a small bowl, whisk 2 tbsp of water with the tahini and olive oil.

In a skillet, heat the vegetable oil. Add the farro in an even layer and cook over high heat, stirring once, until toasted, about 5 minutes. Add 1/4 c of water and the greens and cook over moderate heat, stirring a few times, until the greens are just tender, about 2 minutes. Stir in the parsley and the tahini mixture and remove from the heat. Stir in the lemon juice and season with salt. Transfer the farro to a bowl, drizzle with pomegranate molasses and serve.

Serves 4.

Eggplant, Chopped Salad & Flat Bread (Sabih)

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I am obsessed with Yotam Ottolenghi – this is another winner from Jerusalem. A perfect dish for meatless Monday!

Chopped Salad
2 tomatoes, 3/8 inch dice
2 Persian cucumbers, 3/9 inch dice
4 green onions, sliced thin
4 TBSP parley, chopped
2 tsp lemon juice
1 1/2 TBSP olive oil

Toss together in a large bowl.

Zhoug:
1/2 c cilantro, leaves & stems
1/4 c parsley, leaves & stems
2 hot green chiles
1/2 tsp ground cumin
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/8 tsp sugar
1/4 tsp salt
1 clove garlic
2 TBSP olive oil
2 TBSP water

Combine in a food processor and pulse until forms it forms a course paste.

Eggplant:
2 large eggplant, sliced into 1 inch think and thin planks
4 flatbread or pita
1 c light tahini sauce
4 hard boiled eggs, quartered
4 TBSP Zhong
Salt and pepper

Toss eggplant with salt and let drain 30 minutes.

Heat a large non-stick pan over medium heat. Add eggplant and brown on every side about 8 minutes total.

To serve: spread 1 TBSP on flatbread, layer with eggplant, 1 TBSP Zhong and egg. Serve salad on the side.

Serves 4.

Lamb, Bulger & Herb Tart

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This is yet another amazing dish from “Jerusalem.”

Ingredients:
Bulgur:
1 c Bulgur
1 c boiling water
2 TBSP self rising flour
1 TBSP olive oil
Salt and pepper
Lamb:
2 cloves garlic, minced
2 onions, sliced thin
1 green pepper, finely chopped
1 lb ground lamb
1 tsp allspice
1 tsp cinnamon
1 tsp ground coriander
2 TBSP cilantro, chopped
1/2 c toasted pine nuts
Tahini Sauce:
3 1/2 TBSP tahini paste
2 tsp lemon juice
3 TBSP water
Salt
1 tsp sumuc

Preheat oven to 400. Line an 8 inch springform pan with parchment.

Combine Bulgur and water. Let set for 30 minutes. Stir in remaining ingredients and press into pan.

Cook onions, garlic and peppers in 2TBSP olive oil over medium heat, cook until soft. Add lamb and cook until browned, breaking up with a spoon. Add remaining ingredients and cook for 2 minutes. Press over bulgur. Bake for 20 minutes.

Combine tahini ingredients. Pour over lamb mixture season with chopped parley and bake for 10 minutes.

Remove from oven and let cool. Sprinkle with Sumac and a few pine nuts.

Serves 6.

Burnt Eggplant with Tahini

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Another winner from Plenty – the smoky flavor of the eggplant made my youngest ask if we were having bacon. This is a great salad, I omitted the tomatoes, of you like you can add 3/4 c cherry tomatoes.

Ingredients:
3 medium eggplants
1/3 c tahini paste
1/4 c water
3 tsp pomegranate molasses
1 TBSP lemon juice
1 clove garlic, minced
3 TBSP parsley, chopped
Salt and pepper
3 Kirby cucumbers, quartered and sliced thin
Olive oil to finish

Line a pan with aluminum foil, broil eggplants for 1 hour, turning every 15 minutes, until charred on all sides. Let cool then scrape flesh out and drain in a colander for 30 minutes.

Combine remaining ingredients with eggplant in a bowl. Drizzle with a little olive oil and serve.

Serves 2 – 4.

Green Tahini

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So the idea of cleanse is my worst nightmare, but leave it to the folks at Bon Appetit to come up with cleanse where you get to eat!! I’m in! This tahini sauce is great! Perfect for a healthy dressing.

Ingredients:
2 cloves garlic, peeled
1 tsp salt
1 bunch watercress, thick stems trimmed
1 c fresh mint leaves
½ c fresh flat-leaf parsley leaves
½ c tahini sauce
2 TBSP fresh lemon juice

Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to a bowl of ice water; let cool.

Return water in saucepan to a boil. Cook watercress, mint, and parsley just until wilted, about 15 seconds; drain. Transfer watercress and herbs to ice water; let cool. Drain watercress, herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.

Purée watercress, herbs, garlic, tahini, lemon juice, 1 tsp. salt, and ¾ cup water in a blender until smooth, thinning with more water as needed to reach desired consistency; season with salt and more lemon juice, if desired.

DO AHEAD: Sauce can be made 3 days ahead. Cover and chill. Shake before using.
KEYWORDS
Condiments, Good Health, Healthy Recipes, Lemon Recipes, Mediterranean Food, Mint Recipes, Parsley Recipes, Sesame Recipes, Watercress Recipes
RECIPE BY Sara Dickerman
PHOTOGRAPH BY Michael Graydon + Nikole Herriot