Middle Eastern Tahini And Yogurt Appetizer Food

TAHINI AND YOGURT SPREAD

Steps:

• In a bowl, combine the garlic and tahini. Mix in the yogurt, lemon juice and paprika. Add salt to taste.
• Serve in a Middle Eastern vegetable sandwich in pita bread

MIDDLE EASTERN PASTA WITH YOGURT AND PINE NUTS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, heat the corn oil in a large skillet over medium-high heat. Stir in the beef and cook until well browned, stirring frequently to break apart, about 7 minutes. Add the pine nuts, and cook for another minute until dark brown. Season to taste with salt and pepper, then remove from the heat, and drain off excess fat.
• In a large bowl, crush the garlic into a smooth paste. Whisk the yogurt with the garlic until creamy and smooth. Once the pasta has been cooked and drained, place into a serving dish, and pour the yogurt over it. Top with the cooked meat and nuts while it is still hot.

EGGPLANT (AUBERGINE) WITH TAHINI YOGURT DRESSING

Steps:

• Peel eggplant.
• Slice eggplant into circles.
• Salt eggplant to help eggplant not absorb so much oil.
• Let frying oil get hot and fry until eggplant gets golden brown.
• Let eggplant drain.
• In a mortar and pestle or mini food processor, add salt, garlic and jalepeno pepper and chop until a fine paste.
• Then add to lemon juice.
• Then add tahini.
• Stir very well until smooth which will take several minutes.
• Then add yogurt and water and stir until all is blended.
• Arrange eggplant on a plate and drizzle dressing over the eggplant.
• Enjoy.

SALATA TAHINI--MIDDLE EASTERN TAHINI SALAD

Steps:

• *May need to adjust tahini and water levels to desired consistency*. Consistency should be creamy.
• Dice up tomatoes and cucumbers and combine them together in a medium bowl.
• Place garlic, hot pepper and salt in a mortar.
• Smash until mushed.
• Tahini dressing takes a bit of stirring to become creamy so, you can either add tahini,and water in a bowl by itself and mix or you can add to the same bowl with the cucumbers and tomatoes.
• Add lemon in increments to achieve desired tartness.
• Stir the dressing until smooth and creamy.
• combine everything including garlic/hot pepper together making sure you have added the mint.
• Take tbsp of dried mint, Place in hand and take other hand and rub together, this will sort of grind the mint up smaller and separate it from any stems.
• Place in the refrigerator for at least 20 minutes to allow the flavors to meld.
• Serve with a swirl of olive oil on top.
• Enjoy!

MIDDLE EASTERN YOGURT CUCUMBER SALAD

Steps:

• Cut cucumbers into cubes, set aside.
• In medium bowl add all other ingredients into bowl except for olive oil.
• Mix well until no clumps.
• Add cucumbers and mix well.
• Garnish with olive oil on top.
• *If you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* I smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it.
• Enjoy.

MIDDLE EASTERN TAHINI AND YOGURT APPETIZER

Steps:

• Put yogurt, tahini, cilantro, vinegar, garlic, salt, pepper and cayenne in medium bowl and stir with wooden spoon until blended.
• Spread mixture on small serving platter.
• Decorate with tomato and drizzle with olive oil before serving with assorted veggies and/or pita bread.