Cumin Tahini Yogurt Dip Food

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CUMIN LAMB MEATBALLS WITH TAHINI YOGURT DIPPING SAUCE



Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce image

Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon. There are, however, shortcuts - if you can suppress your perfectionist urges. You can use this recipe as a template for whatever kind of ground meat you like. Lamb is earthy and works well with the creamy tahini sauce, reminiscent of a carnivore's falafel. But beef, turkey, veal or pork are good substitutes. And all will make equally good blobs and none will be a project. Just a fast and filling dinner any night of the week.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

3 garlic cloves, minced
1 1/4 teaspoons coarse kosher salt, plus a pinch
1 pound ground lamb
2 teaspoons cumin seeds
1/2 teaspoon hot sauce, more for serving
Black pepper, to taste
1/2 teaspoon chile powder
1 scallion, minced
2 tablespoons finely chopped parsley
Olive oil, for greasing pan
1/4 cup plain yogurt
1/4 cup tahini
Fresh lemon juice, to taste

Steps:

  • Heat broiler with an oven rack placed 3 inches below heat source.
  • Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
  • Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
  • Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
  • Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 363 milligrams, Sugar 1 gram

CUMIN & TAHINI YOGURT DIP



Cumin & Tahini Yogurt Dip image

Make and share this Cumin & Tahini Yogurt Dip recipe from Food.com.

Provided by English_Rose

Categories     Lemon

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

2 garlic cloves
1 teaspoon sea salt
1 1/4 cups Greek yogurt
8 tablespoons tahini paste
1 lemon, juiced
1 1/2 teaspoons ground cumin, plus a little extra to serve
1 teaspoon olive oil
6 pita breads, warmed to serve

Steps:

  • Pound the garlic and 1 tsp sea salt in a pestle and mortar until smooth; transfer to a bowl and mix with the yoghurt, tahini, lemon juice and cumin. Add 30ml of water and stir till smooth then chill until required.
  • Drizzle with olive oil and sprinkle with a little more cumin. Serve with pita bread.

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