ChatterBank0 min ago
Tahini Paste
6 Answers
Bought some tahini after seeing it on Nigella, but dont really know when to use it. I have used it once in a mushroom stroganoff, to add some flavour. Can you suggest any other dishes it might compliment. Thanks in anticipation.
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Chicken Shawarma
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.
Metric:
120 ml malt vinegar
60 ml plain yogurt
15 ml vegetable oil
salt and pepper to taste
2 g mixed spice
0.5 g freshly ground cardamom
552 g skinless, boneless chicken thighs
120 g tahini
60 ml plain yogurt
1 g minced garlic
30 ml lemon juice
15 ml olive oil
4 g chopped fresh parsley
salt and pepper to taste
492 g tomatoes,
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.
Metric:
120 ml malt vinegar
60 ml plain yogurt
15 ml vegetable oil
salt and pepper to taste
2 g mixed spice
0.5 g freshly ground cardamom
552 g skinless, boneless chicken thighs
120 g tahini
60 ml plain yogurt
1 g minced garlic
30 ml lemon juice
15 ml olive oil
4 g chopped fresh parsley
salt and pepper to taste
492 g tomatoes,
continued.....
Mixed spice: In small bowl stir together 1/4 tsp. powdered allspice, 1 tsp. black pepper, 2 tsp. cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. nutmeg, 1 tsp. fenugreek and 2 tsp. powdered ginger. Adjust the proportions to your preference. The spices must be ground together in a clean coffee mill or a pestle and mortar. All of these spices are readily available in health food/ethnic food stores or any grocer that sells herbs and spices in bulk.
Mixed spice: In small bowl stir together 1/4 tsp. powdered allspice, 1 tsp. black pepper, 2 tsp. cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. nutmeg, 1 tsp. fenugreek and 2 tsp. powdered ginger. Adjust the proportions to your preference. The spices must be ground together in a clean coffee mill or a pestle and mortar. All of these spices are readily available in health food/ethnic food stores or any grocer that sells herbs and spices in bulk.
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