Yogurt Tahini Sauce Food

TAHINI YOGURT SAUCE

Steps:

• Place all ingredients in a bowl and whisk until combined.
• Taste for seasoning and add in more if you like.

SHAWARMA BURGERS WITH TAHINI-YOGURT SAUCE

Steps:

• Gather your ingredients.
• For the sauce: Peel a clove of garlic with a crack of knife against the heel of your hand. In a small bowl, whisk up yogurt, tahini, the juice of 1 lemon and cumin. Then grate the garlic into the sauce with a zester or paste it with a knife (add a fat pinch of salt). Whisk sauce again.
• For the burgers: Preheat a cast-iron skillet or heavy griddle or frying pan over medium to medium-high heat.
• Place ground lamb or chicken in a mixing bowl. Season the meat with salt and pepper, cumin, coriander, paprika, sumac if using, turmeric, cardamom, crushed red pepper, allspice and nutmeg. Crack 2 cloves garlic and grate them into the bowl or finely chop. Peel the onion and grate about 3 tablespoons of it into the bowl. Finley chop the mint and parsley then add them to the lamb. Combine all the ingredients and mound up. Score meat into 4 equal portions and form 4 patties, thinner at the center for even cooking.
• To prepare the burgers, add EVOO, 1 slow turn of the pan, to skillet (a thin layer to just glaze the surface). Add patties and cook about 7 minutes for lamb, a minute or two longer for chicken, turning occasionally. If cooking lamb, press down with spatula when you turn the patties -- lean ground lamb tends to tighten as it cooks more so than other ground meats.
• When you remove the patties they can be served as such but for a more authentic facsimile of shawarma, we rest the patties and very thinly slice them on a bias. Regardless, while the burgers cook, prepare your toppings of choice.
• Assemble burgers: bun bottoms, sauce, patty or thinly sliced shawarma, lettuce, hot cherry peppers, cucumbers, herb leaves, dressed fennel and onions, bun top. OR split a pita and fill with giardiniera and Israeli pickles.
• Poke with a couple of toothpicks and split burgers down the middle. Serve burgers with chips.

TAHINI SAUCE RECIPE

Steps:

• To make a basic Greek yogurt style tahini sauce, add the garlic clove, sesame paste, Greek yogurt, lemon juice, and water to a small food processor and puree until smooth.
• Season with salt and pepper to taste. If you'd like the dressing a little thinner, continue adding water, 1 teaspoon at a time, until you have the desired consistency.
• To make a cilantro version, add 1 to 2 teaspoons of chopped cilantro to the food processor. Make a Roasted Tomato Version:
• Slice about 10 cherry tomatoes and toss with 1 tablespoon of olive oil.
• Roast in a pre-heated 400 F oven for 30 minutes.
• Allow to cool and add to the food processor with the rest of the ingredients. Note that you can store your finished tahini sauce in a covered jar in the refrigerator for about 4 days but it will thicken as it stands. To thin it out, add a little bit of water and lemon juice, then check the seasoning again to get it where you want it.

LEMON TAHINI YOGURT SAUCE

Steps:

• Place garlic cloves in a blender or food processor and process to mince. Add tahini, and process for a further few seconds. Add yogurt, lemon juice, lemon zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish.

YOGURT TAHINA SAUCE

Steps:

• In a food processor add all the ingrdients and the lemon juice and place the lid.
• Pulse on high and gradually add the olive oil until a nice creamy texture.
• Enjoy as a dipping sauce or as a food topper.

QUICK TAHINI YOGURT SAUCE

Steps:

• Whisk together yogurt, tahini, garlic, lemon juice, salt and pepper. Thin with water to obtain a smooth sauce.

TAHINI BBQ SAUCE

Steps:

• Mix yogurt, tahini, vinegar, parsley, lemon juice, garlic, paprika, water, cayenne pepper, and salt in a bowl until smooth.

CREAMY TAHINI SAUCE, THREE WAYS

Steps:

• Make the Creamy Tahini Sauce:
• Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
• For the Creamy Tahini Dip with Avocado:
• Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, purée in a blender.
• For the Creamy Tahini Dressing with Cucumber and Dill:
• Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
• Do Ahead
• Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.