tahini

Discussion in 'Recipes' started by kiwigirl, Jan 9, 2006.

  1. kiwigirl

    kiwigirl

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    could someone give me a recipe for tahini spread , it would be great if someone could help thanks :bounce:
     
  2. shahar

    shahar

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    First get a good tahini. They do vary. Lebanese would usually be better than american(not anti-patriotic it's usually the truth). You can tell good one by it having a sweeter nuttier taster. A light bitterness is good. Too much is bad. Oil on top and hardened bottom doesn't necessarily implies a bad product.

    Proceed to the blender. Put 3 garlic cloves, the juice of two lemons, plus grated peel and 2 spoons evo. Process. Stop.(stage one)
    Add 1/2 a cup tahini and two cups water. Work. The spread will lighten, thicken and lighten again. Add salt and more lemon juice to taste. Add more water/tahini to reach the right consistency.(stage two)

    Variations - you can add different picked herbs during stage one for color and flavor. Parsley works fine. Chives gives a nice bite and vibrant green. Basil is interesting. More avant garde additions could be sundried tomatoes or cucumbers.
     
  3. deltadoc

    deltadoc

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    This recipe was taught to me by Mohamed Ahmed former owner of Abdul's Afandy restaurant in Minneapolis:

    1/2 C Tahini made from lightly toasted sesame seeds
    2 cloves of garlic
    1/3 C EVOO
    Juice of one lemon (depending on the tartness of the lemon)

    Process the garlic first, then add the tahini, EVOO and lemon juice.

    Add 1/2 C water

    Alternately add more lemon juice and water until you get the consistency and taste you are looking for.

    Then add Salt, white pepper, a pinch of cayenne, and for variety a pinch of cumin.

    doc