Illas Btahini Taro Roots In Tahini Food

ILL'AS B'TAHINI (TARO ROOTS IN TAHINI)

Steps:

• Peel roots, wash and pat dry.
• Preheat oil and fry taro roots.
• Remove and drain on paper towels.
• Take 2 tbsp oil, and fry onions until transparent, and place in a pot.
• Add roots, cover with water, and bring to a boil.
• Simmer until roots are tender.
• Mix the tahini with the lemon juice, salt and pepper.
• Add garbanzo beans and tahini into the taro mixture, and simmer until the sauce thickens.
• Serve at room temperature.

KAFTA (MEAT FINGERS) WITH TAHINI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place beef in a bowl, season with salt and pepper and mix to combine. Form into 6 small finger shapes, place on an ungreased baking sheet.
• Bake in the preheated oven until starting to brown, about 7 minutes.
• Combine water, tahini, lemon juice, mixed spices, salt, and pepper in a bowl; whisk until tahini is dissolved and fluffy, about 5 minutes.
• Transfer tahini mixture to a saucepan over low heat; cook and stir constantly until simmering, about 3 minutes. Add meat fingers to saucepan. Simmer, stirring occasionally, until meat is fully cooked and no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).