Caution: Caveman Cooking

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Posts Tagged ‘tahina’

Tahina Sauce

Posted by Caveman Cooking on June 4, 2010

Tahina Sauce
We continue our culinary journey to the Middle East with the sauce derived directly from the Tahini Paste we learned to make yesterday. This is a great sauce to put on top of Falafel, Kabobs, Salads or just as a dip for Pita Bread. The great thing about Middle Eastern food is that it all just seems to go together so well.

INGREDIENTS

1 Cup Tahini Paste
3/4 Cup Water
1/2 Cup Fresh Lemon Juice (2-3 lemons)
3 Cloves Garlic, crushed
1/2 Tsp Salt
2 Tbsp Italian Broadleaf Parsley, finely chopped

RECIPE

Squeeze the juice from 2 to 3 lemons, through a strainer. You’ll need about 1/2 a cup. Set aside.
Juicing a Lemon

Peel, then crush three cloves of garlic. Set aside.
NOTE: If you are going to use a blender or food processor for this recipe there is no need to break out a garlic press. Just take the side of your chef’s knife and apply pressure with your palm until it gives way.
Crushing Garlic

Pour 1 cup of prepared Tahini Paste into food processor.
Pouring Tahini Paste

Add garlic and lemon juice to paste.
Lemon Juice, Garlic, & Tahini Paste

Puree until white and creamy on high setting.
Pureed Ingredients

Now, with the processor on a low setting, add salt 1/4 teaspoon at a time and slowly add water a 1/4 cup at a time.
Adding Water To Ingredients

Sauce is ready when white, creamy, smooth, and tangy to the taste. You can add more salt of lemon juice if needed, but it should be good to go as is. You can serve immediately, but I think it’s best after it’s been refrigerated for several hours in an airtight container. Should last about a week.
Tahina Sauce

When you are ready to plate this sauce, drizzle some Olive Oil on top, dust with Paprika, and scatter some chopped parsley over it.
Plated Tahina Sauce

SIDE NOTE: I’m sure many of you are saying to yourselves, “Great, Cave! You’ve given us a paste and a sauce made from the paste … now what?!?!”. Can’t say that I blame you, but I have to give you all the base recipes so that by the end of this epicurean excursion you’ll be able to make everything you see here, save for the pita bread and the falafel, for a Middle Eastern feast.
Why no bread? Well, I just leave the baking to the Cavewoman. As for the falafel, I’m not totally happy with my recipe yet so it’s just not ready to share yet. But, I think I may have discovered the magic ingredient … if it works again I’ll share it immediately.
Middle Eastern Feast

Tomorrow, Israeli Salad!

Prep Time = 15 Minutes
Cooking Time = n/a
Makes 2 Cups

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Middle Eastern, Sauces, Marinades & Dressings, Side Dishes, Vegetarian | Tagged: , , , , , , , | 14 Comments »

Tahini Paste

Posted by Caveman Cooking on June 2, 2010

Tahini Paste
This is the first, and perhaps most crucial, recipe of our week long culinary journey to the Middle East. You probably won’t want to eat it straight. But, if you are going to make just about any of the regional dishes, from Hummus to Falafel to Baba Ghannouj, you will need this simple little preparation as an ingredient. The good news is that you can make it ahead of time and it should last up to three weeks in the fridge.

INGREDIENTS

3 Cups Raw Sesame Seeds
1 Cup Olive Oil

RECIPE

Preheat oven to 350. Spread sesame seeds evenly on large baking pan with raised sides.
Sesame Seeds

Place baking pan into oven to toast very lightly. You don’t want them starting to to turn brown. Be sure to toss and stir them often until done. Let cool for 15 minutes.
Tossing Sesame Seeds

Prepare one cup of olive oil. I like to use Extra Virgin (insert joke here ;)), but regular works, too. Just stay away from using the “Light” or “Extra Light” varieties for this application.
Extra Virgin Olive Oil

Place cooled seeds into food processor. Add oil evenly.
Oil and Seeds

Puree on high for 3-5 minutes, stopping occasionally to scrape sides with a rubber spatula. You don’t want any whole seeds left.
Oil and Seeds in Food Processor

When smooth and creamy, pour into an airtight container and refrigerate until ready for use.
Tahini Paste
NOTE: There has always been a bit of confusion over the terms “Tahini” and “Tahina”. Some folks use them interchangeably … but they would be wrong. ;) The way it was explained to me years ago by an Israeli chef, Tahin-EE is the paste which we are making here. Tahin-AH is the smooth, creamy, delicious sauce you pour over falafels, salads, kabobs, and more. Guess what’s on the menu for tomorrow?!?

Prep Time = 30 Minutes
Cooking Time = 5-10 Minutes
Makes 2 1/4 Cups

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Ingredients, Middle Eastern | Tagged: , , , , , , , , | 13 Comments »

 
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