Tahina Salad
From Recipe Zaar Cookbook
A very quick and easy Middle Eastern salad that can be made in minutes. Sometimes I add a little cumin to this or sprinkle some cayenne pepper on the top.
Serves 2-3
Ingredients
• 1(8 once) can chickpeas
• 3 medium tomatoes
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• Salt
Directions
Strain the chick peas and rinse in cold water. Chop the tomatoes. Mix together the chick peas, tomatoes, tahini and lemon juice. Add salt to taste and adjust the lemon and tahini to your liking.
Open-Faced Apple Tahini Sandwich
From The Whole Foods Market Cookbook
Try Gala or Granny Smith apples, which go well with the nut butter. You may also want to try cinnamon raisin bread.
Serves 2
Ingredients
• 1 small apple (any variety, peeled or unpeeled)
• 1 teaspoon peanut, cashew, or almond butter
• 2 slices whole wheat or multigrain bread
• 1 tablespoon tahini
• 1 tablespoon honey or maple syrup to taste
• 1/4 teaspoon cinnamon
Directions
Core and cut the apple into approximately 1/8-inch slices. Spread your choice of nut butter on each slice of the bread. Lay the apple slices on the bread. Drizzle the tahini on top of the apple slices; then drizzle the honey or maple syrup. Sprinkle the cinnamon on top. Put the slices into a toaster oven, and toast on high. You may need to toast twice – watch the bread to prevent burning.
Baba-Gonoush
From Sephardi Kitchen
This is a Middle Eastern dip made of eggplants and tahini. Roasting the eggplants under a broiler or in the oven gives it a nice smokey flavor.
Serves 8, 2 cups
Ingredients
• 2 medium eggplants
• 2-3 garlic cloves
• 1/3 cup tahini
• 2 tablespoons lemon juice
• ¾ teaspoons salt
Directions
Wash the eggplants, and pierce the skin with a fork. Heat in a 400-degree oven for approximately 45 minutes, or until the skin blisters, and the eggplant collapses. Wait for the eggplant to cool, then separate the pulp from the skin. Squeeze the pulp to remove the juice (which is bitter), and mash to break up any large pieces. Finely mince the garlic, and cook in a pan with a little oil until lightly browned. Mash the garlic, and stir into the eggplant. Mix in the lemon juice, salt and tahini, adjust amounts to taste. Drizzle with olive oil and minced parsley (optional). Refrigerate if desired, and serve with flatbread, chips, or by itself.