Tahini Recipe
I'm going to be adventurous and make some Tahini and other food today. Here's a simple recipe I found for Tahini. It's a heck of a lot cheaper than buying it at the foreign mart in Itaewon.
Tahini is a Middle Eastern pantry essential. It is the foundation for amny Middle Eastern recipes like hummus and baba ghanoush.
Tahini can be prepared homemade or purchased at a Middle Eastern grocer in a can. It is called tahini or tahina, depending on the region.
INGREDIENTS:
* 5 cups sesame seeds
* 1 1/2 cups olive oil or vegetable oil
PREPARATION:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.
Yield: 4 cups
Storing Tahini
Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.
I also think I'm going to make some couscous. Here's a recipe for Rosemary Couscous that I found. It's a good recipe, but it seems a little plain. I think it needs some ground almonds and cumin or how about poppy seeds and lemon zest?
Rosemary Couscous
Recipe courtesy Dan Smith and Steve McDonagh
6 tablespoons olive oil
6 rosemary sprigs leaves stripped, plus sprigs for garnish
4 cups Israeli couscous
8 cups chicken stock
2 teaspoons salt
1 teaspoon pepper
Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.
Today I'm thinking of taking the tahini and making a salad with watermelon and using the tahini as the dressing. I think the flavors would marry. I'll take picks this time. I know I promised picks of the coffee encrusted steak-which was delicious- everyone ate it too fast before pictures could be taken.
Dan
Tahini is a Middle Eastern pantry essential. It is the foundation for amny Middle Eastern recipes like hummus and baba ghanoush.
Tahini can be prepared homemade or purchased at a Middle Eastern grocer in a can. It is called tahini or tahina, depending on the region.
INGREDIENTS:
* 5 cups sesame seeds
* 1 1/2 cups olive oil or vegetable oil
PREPARATION:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.
Yield: 4 cups
Storing Tahini
Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.
I also think I'm going to make some couscous. Here's a recipe for Rosemary Couscous that I found. It's a good recipe, but it seems a little plain. I think it needs some ground almonds and cumin or how about poppy seeds and lemon zest?
Rosemary Couscous
Recipe courtesy Dan Smith and Steve McDonagh
6 tablespoons olive oil
6 rosemary sprigs leaves stripped, plus sprigs for garnish
4 cups Israeli couscous
8 cups chicken stock
2 teaspoons salt
1 teaspoon pepper
Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.
Today I'm thinking of taking the tahini and making a salad with watermelon and using the tahini as the dressing. I think the flavors would marry. I'll take picks this time. I know I promised picks of the coffee encrusted steak-which was delicious- everyone ate it too fast before pictures could be taken.
Dan
