Thick Tahini Sauce Food

TAHINI SAUCE

Steps:

• Serve immediately or refrigerate.

THICK TAHINI SAUCE

Steps:

• In the bowl of a food processor, combine the tahini, garlic, lemon juice and salt and process on low speed for 2 minutes or until thoroughly incorporated. Turn the speed to high and blend until the tahini mixture begins to whiten. Gradually add up to 1/2 cup water until the mixture reaches the desired consistency.
• Transfer the sauce to a serving bowl and garnish with the parsley. Leftover tahini sauce can be stored, tightly covered in the refrigerator, for up to 2 weeks.

HERBY TAHINI GRAIN BOWL

Steps:

• For the grains: Heat the olive oil in a medium saucepan over medium-high heat. Add the wheat berries or farro and toast for 2 to 3 minutes, until nutty smelling. Carefully add the water along with 1/2 teaspoon salt and bring to a boil. Cover and reduce the heat to low and cook according to package directions, until tender. Remove the pan from the heat and allow the grains to sit for 10 minutes, still covered. Drain any remaining water, if needed. Season with salt to taste and a glug of extra-virgin olive oil. Transfer to a resealable container and set aside.
• For the herby tahini: Combine the basil, cilantro, parsley, garlic and lemon zest in the bowl of a food processor and pulse a few times to chop. Add the lemon juice, tahini, honey, cumin, cayenne and 4 tablespoons of water and blitz into a smooth and pourable sauce. If the sauce is a bit thick, add in the remaining tablespoon of water and blend to combine. Season to taste with salt and transfer to a resealable container.
• For the garnishes: Bring a small saucepan of water to a boil over high heat. Carefully lower in the eggs and cook for 7 minutes for a jammy center or up to 12 minutes for a hard-boiled yolk. Remove the eggs from the boiling water, run under cold water until cool enough to handle, then peel the eggs and set aside in a resealable container.
• Season the boiling water with salt, add the edamame and cook for 2 to 3 minutes, or until tender. Drain and transfer to a resealable container.
• Toss the radishes with the vinegar and transfer to a resealable container.
• If prepping for the week, place the lids on the containers and transfer to the fridge for up to 3 days.
• To assemble, spoon the wheat berries or farro into a bowl or container and top with the greens, green onion, vinegary radish, edamame, cabbage, avocado and a halved egg. Top with some cilantro or basil, a good helping of the herby tahini sauce and a sprinkle of za'atar.

QUICK & EASY TAHINI SAUCE

Steps:

• Put the tahini in a small bowl and pour in a little water.
• Stir slowly until the texture starts to become thicker, then add more water and stir. Repeat a few times keeping the mixture more or less homogeneous.
• Squeeze and add the lemon juice. (Stop at this point if using with Msabbha recipe#434826).
• (Continue if serving as a sauce in itself), Chop the garlic and the parsley well, and add them while stirring.
• If the tahini is too thick, add a little more water. Add the salt.
• Serve with some chopped parsley on top and a sprinkling of paprika.
• Enjoy!

GARLIC TAHINI SAUCE

Steps:

• In a mortar and pestle, mash the garlic clove to a purée with a generous pinch of salt.
• Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up.
• Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream or runny yogurt. Taste and adjust salt. Sprinkle in pepper.

BASIC TAHINI SAUCE

Steps:

• Crush the garlic in a mortar and pestle (or other if you have something you prefer that will crush it effectively into a pulp).
• Add little bit of each the tahini, lemon juice and water alternating as you go, and stir to blend well, until it's all mixed inches.
• It should resemble a slightly thick sauce that can be poured but not over thin to be runny.
• Season with salt to taste.
• Use with any vegetable you like.
• It's traditionally used over fried cauliflower, or zucchini.
• Some like dipping flat bread in it, and others I've seen use it as a base for another recipe, such as hummus.
• If desired, you can add more lemon if you like it tart, or more garlic if you really like garlic as I do.
• Most families have their own mix, so it's up to you.

TAHINI SAUCE

Steps:

• Spoon tahini into medium bowl. Add lemon juice and whisk until smooth. Add 1/2 cup hot water and whisk until well blended, adding more hot water by tablespoonfuls if mixture is very thick. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Sold at some supermarkets and at natural foods stores and Middle Eastern markets.

TAHINI & LEMON SAUCE

Steps:

• Crush the garlic with a good pinch of sea salt using a pestle and mortar or garlic press. Mix in the tahini paste with a balloon whisk.
• Keep whisking as you slowly mix in the lemon juice - the tahini will lighten in colour and thicken. Taste it, and if you are happy, loosen slightly with a few tsp of water. If you prefer it more tangy, beat in more lemon juice. Cover and chill for 30 mins-1 hr. When ready to serve, sprinkle with paprika and drizzle with oil, if you like.