Tahini

[Panthera]

Somebody gave me a jar of Tahini because apart from making some form of humous they didn't know what to do with it. Unfortunately neither do I. Don't want to make Humous or throw it away. Anyone know a simple receipe for it or can you just use it like peanut butter on bread? Aloha gave a couple of suggestions back in July 2004 but didn't give any proportions. If you are still out there can you give proportions or if not has anyone else any knowledge to help?

[October]

Hi Panthera
I think you'd find tahini on its own a bit too strong as a spread.
I have a couple of recipes - both dips:-
Aubergine Dip (makes about 8 oz)
Prick 1 whole aubergine, 3 or 4 jabs per side and grill until skin is charred, turn and do other side, turn etc until entire skin is charred and inside feels soft & mushy. Peel skin and rinse if nec to remove little bits of charred skin. Pat dry. In food processor combine aubergine, 1-2 cloves garlic, 3 tbsp tahini, 3-4 tbsp lemon juice, half tsp salt. Whizz everything up. Transfer to bowl, garnish with chopped parsley. Serve cold or at room temp with warmed pitta bread.

Tahini Dipping Sauce
In food processor combine 2-3 cloves garlic, 2 fl oz (about 50 ml) tahini, 4 tbsp lemon juice, 1/4 to 1/2 tsp salt, 3 tbsp cold water. Whizz everything up. Serve as a dip for raw vegetables or pitta bread.

Hope these help

[Panthera]

Thanks October. Both sound Good. Will give them a try.

[maxi29]

I use it as a spread. As October says, it's quite a strong taste but it makes great sandwiches...mmmm.

[Xollob]

This is a good one for using up leftover chicken or turkey:

• Dollop of tahini


• Small tub of full-fat yoghurt


• Olive oil, lemon juice


• Garlic


• Salt, pepper, ground cummin, pul biber (Turkish chilli flakes)

Mix the ingredients to a smooth paste and add the pieces of roast chicken. Marinate overnight if possible. Eat cold or grill, perhaps with some grated sheep's cheese on top.

Sorry the amounts are a bit vague, but there's really not much that can go wrong with this.

[ursula62]

You can also mix Tahini with lemon juice and hot water (plus a crush garlic clove if you like) to make Tahini sauce - great for pouring over salad. Traditionally it's used as a sauce for felafel (chick pea burgers).

If you don't want to make them, you can buy felafel in health food shops and large supermarkets - Cauldron Foods ones are good. Serve warm or cold in a warmed pitta bread with chopped salad and tahini sauce.

[Panthera]

Thaks to you all. I will try them all. I might have to buy another jar.!!!

[FTVS]

Tahini Chicken:

4 chicken breasts (skin off)

4 Tablespoons tahini

Chicken stock

Spinach leaves (big ones)

Juice one lemon

Rub the chicken breasts in lemon juice. Put tahinie in a bowl and dip chicken breast in, coating with the tahine. Wrap the breast in the spinach leaves so it all wrapped up. Secure with wooden cocktail sticks. Do the same for rest of the chicken.

Put chicken parcels in a casserole dish. Cover with stock. Put in oven about 180/200 until cooked circa 35mins. YUM