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Recipes with tahini sauce

6 recipes that use tahini sauce, with photos, step-by-step instructions and cook times. The quickest, Pargiyot, takes 25 minutes. It is most often cooked with onion, cumin and flat-leaf parsley.

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Me'orav Yerushalmi

The mixed grill of Jerusalem was born in the steakiyot of the Mahane Yehuda market, where cooks threw cheap chicken hearts, livers and spleen onto a flat griddle with onion and a spice mix of cumin, turmeric and coriander, and it is still the late-night meal of the city's Agripas Street. This home version uses chicken hearts, livers and thigh, fried hard and fast until browned and juicy, then stuffed into pita with tahini and pickles. The flavour is deep, slightly bitter from the liver and warm with spice. Overcrowding the pan is the usual mistake: the meat stews instead of searing, so cook in two batches. Chef's tip: slice the hearts in half lengthways and rinse out any blood so they cook evenly and fast.

35 minIsraeliMeat
by KrazyBadal 0 views

Pargiyot

Pargiyot are the boneless chicken thighs that every Israeli grill house, from the Hatikva market's skewer joints in Tel Aviv to the steakiyot on Haifa's coastal road, puts on the charcoal, and they are what families grill in parks on Independence Day. A simple marinade of olive oil, garlic, baharat, paprika and lemon keeps them juicy, and the fat in the thigh crisps over the coals. Serve them with pita, hummus, tahini and chopped salad, or sliced over rice. Lean breast is the common substitute and the common mistake: it dries out, while thigh stays tender. Chef's tip: open the thighs flat and keep them in one even thickness so they cook through before they burn.

25 minIsraeliChickenGluten free
by KrazyBadal 0 views

Shipudim

A meal at a shipudiya, the skewer restaurants of the Hatikva quarter in Tel Aviv or the road to Rosh Pina, starts with a table of little salads and pita and goes on to skewers straight from the charcoal: minced lamb kebab with parsley and onion, chunks of chicken, and often livers or hearts for those who like them. This recipe makes the two favourites at home, lamb kebab and chicken, so you can grill a whole Friday lunch. Charred outside and juicy inside, they are eaten with hummus, tahini, chopped salad and pickles. Kebab mixtures that are too lean fall off the skewer, which is the usual problem; use lamb with some fat and squeeze it firmly around the stick. Chef's tip: chill the shaped kebabs for 30 minutes before grilling so they hold.

45 minIsraeliMeatGluten free
by KrazyBadal 0 views

Kafta

Kafta is the everyday grilled mince of Lebanon, Syria, Jordan and Palestine: a Sunday barbecue staple in the Lebanese mountains and a quick dinner in city flats, cooked on skewers, shaped into fingers for the pan, or baked in a tray with potatoes and tomato. Lamb and beef are mixed with plenty of onion and parsley and warmed with baharat (seven spice). Wrap them in bread with tomato, onion and a smear of hummus or tahini sauce. Chef's tip: grate the onion and squeeze it hard in a clean cloth; dry onion keeps the kafta firm on the skewer and stops it steaming.

27 minLebaneseMeatGluten free
by KrazyBadal 0 views

Cypriot sheftalia

This is a pork recipe. Sheftalia are the little skinless sausages you find on every souvla barbecue in Cyprus, from Limassol beach grills to Sunday family gatherings in Nicosia gardens. Minced pork is mixed with onion, parsley and mint, wrapped in lacy caul fat and grilled slowly so the fat melts and bastes the meat. They come tucked into a large pitta with salad, lemon and tahini. Ask a butcher for caul fat (sometimes called lace fat); without it you can still shape the mix into thick sausages and grill them on an oiled rack. Chef's tip: soak the caul fat in warm, lightly vinegared water first; it becomes supple and stretches without tearing.

55 minGreekMeat
by KrazyBadal 0 views

Hawawshi

Walk through downtown Cairo in the evening and you will smell hawawshi before you see it: round baladi breads split open, packed with minced beef, onion, green chilli and warm spices, then baked until the bread turns crisp and the fat from the meat soaks into the crumb. Street stalls sell it wrapped in paper with pickles and tahini; at home it is a quick Friday supper. Pitta works well if you can't find baladi bread. The mistake most people make is packing in too thick a layer of meat, so the bread burns before the middle is cooked; keep it about 1 cm thick. Chef's tip: squeeze the grated onion in a sieve before mixing it in, or the filling turns wet and the bread goes soggy.

40 minEgyptianFast Food
by KrazyBadal 0 views

Goes well with tahini sauce