MASHED POTATO WITH TAHINI
Make and share this Mashed Potato With Tahini recipe from Food.com.
Provided by lemoncurd
Categories Lebanese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and cube potatoes and boil in water till soft (As for mash potatoes).
- Drain potatoes add Potatoes and rest of the ingredients except dressing ingredients into a processor a whiz till smooth.
- Note: you could mash all the potato ingredients together with a potato masher for a more courser texture.
- Pour out into a serving plate, sprinkle cumin and sumaq and drizzle with olive oil.
- Serve as an appetizer or as a side to meat.
Nutrition Facts : Calories 323.8, Fat 10.4, SaturatedFat 2.9, Cholesterol 7.6, Sodium 630.3, Carbohydrate 52.4, Fiber 7.5, Sugar 2.4, Protein 8.3
HERBED POTATO SALAD WITH TAHINI DRESSING
Make and share this Herbed Potato Salad with Tahini Dressing recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, place the potatoes and cover with lightly salted water.
- Place over medium-high heat and boil until tender but firm, 15-20 minutes.
- Don't overcook the potatoes or they will fall apart.
- Pour the potatoes into a colander and rinse until cool.
- Drain, place the potatoes in a bowl, and refrigerate until cold.
- Cut potatoes into thirds or any size you prefer, and place in a large bowl.
- Add the peas, onion, parsley, tarragon, savory, and oregano.
- Mix lightly to blend.
- Pour the dressing over the potatoes and herbs and toss gently.
- Serve on lettuce leaves or radicchio.
- Dressing: In a small bowl, whisk together the Tahini Dressing ingredients, adding water as needed, to make a smooth creamy dressing.
Nutrition Facts : Calories 258.2, Fat 11.8, SaturatedFat 1.7, Sodium 124.6, Carbohydrate 34.6, Fiber 5.6, Sugar 3.4, Protein 5.8
MEDITERRANEAN MASHED POTATOES
It's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. -Nikki Haddad, Germantown, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 6
Steps:
- Place potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, mince garlic; sprinkle with 1 teaspoon salt. Mash garlic with flat side of the knife blade, forming a smooth paste. In a small bowl, whisk oil, lemon juice, garlic mixture and remaining salt until blended., Drain potatoes; return to pan. Mash potatoes, gradually adding oil mixture. Transfer to a serving dish; sprinkle with pine nuts.
Nutrition Facts : Calories 192 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MASHED POTATOES
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Julia Moskin
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
- In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
- Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
- To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams
KIFTA AND POTATOES WITH TAHINI SAUCE
One of my Middle Eastern husband's favorite meals. Serve with pita bread to dip in the tahini sauce.
Provided by leggett
Categories Meat and Poultry Recipes Lamb Ground
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Roll meat into 2 1/2-inch long pieces and arrange in a baking pan.
- Bake in the preheated oven for 15 minutes.
- While meat is cooking, heat vegetable oil in a frying pan over medium heat. Add potatoes; fry until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
- Remove lamb from the oven; drain and discard any fat from meat. Leave oven on.
- Combine garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set tahini sauce aside.
- Arrange potatoes on top of lamb in the baking dish and pour tahini sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
- Bake in the preheated oven until lamb is no longer pink and an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), about 30 minutes more.
Nutrition Facts : Calories 719.8 calories, Carbohydrate 62.2 g, Cholesterol 75.9 mg, Fat 42.1 g, Fiber 12.1 g, Protein 31.1 g, SaturatedFat 10.3 g, Sodium 1470.6 mg, Sugar 3.1 g
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