Tahina Bel Laban Zabadi Food

BLISTERED GREEN BEANS WITH TAHINI

Steps:

• Make the tahini sauce: Whisk 2 tablespoons warm water, the tahini, lemon zest and lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a small bowl until smooth. (It will look curdled and broken at first but keep whisking.)
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add half of the green beans and cook, stirring occasionally, until they start browning, 6 minutes. Increase the heat to medium high and cook until wrinkled and blistered in spots, 4 to 6 more minutes. Add 2 teaspoons garlic, 1/2 teaspoon each rosemary and salt and cook, stirring, until the garlic is golden, 1 minute. Transfer the green beans to a platter; wipe out the pan and repeat with the remaining 2 tablespoons vegetable oil, green beans, garlic, rosemary and 1/2 teaspoon salt.
• Before serving, drizzle the green beans with the tahini sauce. Sprinkle with the parsley and grate some more lemon zest on top.

TAHINI EGG SALAD (MUTABBALAT TAHEENA)

Steps:

• Place tahini and lemon juice in a blender and blend for a few moments, then transfer to a bowl. (I would use an immersion blender here.).
• Add garlic, parsley, salt, pepper, eggs, and water and stir gently until well mixed.
• Place on a platter, sprinkle with paprika and serve.

TAHINA

Steps:

• In a food processor combine all ingredients, minus the 2 tablespoons of water. Pulse on slow for 1 minute. Stir with spoon to check consistency, as it shouldn't be thick.
• Add the 2 tablespoons of water, and pulse again for 30 seconds. It should be fine at this point.
• Split the tahina onto two plates. Put 1 tablespoon and 1 1/2 tablespoons of zaatar on each plate. Serve immediately with pita bread.

ROZ BEL LABAN (RICE PUDDING)

Steps:

• Rinse rice and place in a saucepan with water.
• Cover and simmer over medium fire for 15-20 minutes.
• Add milk, stirring constantly.
• When it begins to thick, add sugar and orange blossom water.
• Continue stirring constantly until rice is soft or well done.
• Remove from fire and pour into platter spreading it thinly or in individual bowls.
• Cool and serveor cool and serve.

FAVA BEANS IN TAHINI SAUCE

Steps:

• Heat olive oil in small to medium saucepan over medium-high heat. Cook onion in oil until softened.
• Stir in the beans and lemon juice. Next, stir in the tahini until mixture is thick. Then, add the garlic, and cook for a few minutes more. Season to taste with salt and pepper.

TAHINA BEL LABAN ZABADI

Steps:

• Put all the ingredients except parsley together in a food processor or blender and blend to a smooth cream. Taste and add more salt, lemon juice, or garlic if necessary.
• Pour into a shallow bowl and sprinkle on the parsley. Provide Arab or pita bread to dip in.
• Serve as an appetizer, or to accompany grilled or fried meat dishes and salads.