Warm Date Syrup Tahini Platter Food
TAHINI-GLAZED CARROTS
A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.
Provided by Melissa Clark
Categories dinner, easy, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
- While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
- Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.
WARM DATE SYRUP & TAHINI PLATTER
Gluten free without the bread. Date syrup/molasses/honey is an Iraqi ingredient that I adore. Modified from a recipe found on http://www.saucemagazine.com.
Provided by UmmBinat
Categories Breakfast
Time 7m
Yield 3 , 3 serving(s)
Number Of Ingredients 6
Steps:
- Pour the tahini on a serving platter.
- Drizzle or pour date syrup in circles and swirl with the edge of a spoon to make a pretty pattern.
- Toast sesame seeds in a dry pan and sprinkle over top (this is what warms it up slightly).
- Sprinkle on ground cinnamon and serve immediately with sliced apples and pita wedges to dip.
- Enjoy!
Nutrition Facts : Calories 376.4, Fat 31.8, SaturatedFat 4.5, Sodium 45.1, Carbohydrate 17.1, Fiber 6.3, Protein 11.8
HOMEMADE POMEGRANATE SYRUP
Pomegranates are very popular in the Middle East and used in Syrian, Persian,Indian and Pakistani cuisine. Enjoy this wonderful syrup warm over waffles, pancakes, potato latkes, ice cream, custard or pudding desserts, or cold as a drink flavoring and whenever grenadine is required. Adapted from Pom Pomegranate juice site.
Provided by Sharon123
Categories Fruit
Time 40m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Prepare fresh pomegranate juice:.
- For 2 cups of juice, cut 4-6 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
- Combine juice and 1 cup of sugar in a small saucepan; bring to a boil.
- Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
- Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months.
DATE & TAHINI PORRIDGE
Make our easy date and tahini porridge for an indulgent breakfast treat. It's naturally sweetened with dates that infuse into the porridge when cooking
Provided by Anna Glover
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 5
Steps:
- Put the Quaker Rolled Oats in a medium saucepan with the milk, half the sliced dates and a small pinch of salt. Cook over a medium heat, stirring frequently, for 4-5 mins until creamy and thickened. Add a splash of water if you prefer a thinner porridge. Stir through 2 tsp tahini.
- Divide the porridge between two bowls, and spoon 1 tsp tahini over each, scatter over the remaining dates and a sprinkle of the toasted sesame seeds.
Nutrition Facts : Calories 416 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium
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