LEMON TAHINI YOGURT SAUCE
Serve this delicious sauce with falafel in pita or with fresh vegetables. Best if made a few hours in advance, but it can be served immediately. I chop the garlic, and let it rest for 5 to 10 minutes before adding the remaining ingredients. This increases the amount of allicin, a compound shown to have antibacterial, antifungal, antiviral, and antiprotozoal activity.
Provided by Syd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Place garlic cloves in a blender or food processor and process to mince. Add tahini, and process for a further few seconds. Add yogurt, lemon juice, lemon zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 9.4 g, Cholesterol 3.4 mg, Fat 5.1 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 88.8 mg, Sugar 4.1 g
YOGURT TAHINA SAUCE
Make and share this Yogurt Tahina Sauce recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Egyptian
Time 20m
Yield 1 cup, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor add all the ingrdients and the lemon juice and place the lid.
- Pulse on high and gradually add the olive oil until a nice creamy texture.
- Enjoy as a dipping sauce or as a food topper.
Nutrition Facts : Calories 306.7, Fat 28.1, SaturatedFat 3.9, Sodium 606, Carbohydrate 12.5, Fiber 3.3, Sugar 1.4, Protein 5.8
SHAWARMA BURGERS WITH TAHINI-YOGURT SAUCE
Everything you love about a Mediterranean shawarma, but made at home in 30 minutes! The delicious tahini sauce and lamb patty are sandwiched with a mixture of fun toppings and fresh herbs.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Gather your ingredients.
- For the sauce: Peel a clove of garlic with a crack of knife against the heel of your hand. In a small bowl, whisk up yogurt, tahini, the juice of 1 lemon and cumin. Then grate the garlic into the sauce with a zester or paste it with a knife (add a fat pinch of salt). Whisk sauce again.
- For the burgers: Preheat a cast-iron skillet or heavy griddle or frying pan over medium to medium-high heat.
- Place ground lamb or chicken in a mixing bowl. Season the meat with salt and pepper, cumin, coriander, paprika, sumac if using, turmeric, cardamom, crushed red pepper, allspice and nutmeg. Crack 2 cloves garlic and grate them into the bowl or finely chop. Peel the onion and grate about 3 tablespoons of it into the bowl. Finley chop the mint and parsley then add them to the lamb. Combine all the ingredients and mound up. Score meat into 4 equal portions and form 4 patties, thinner at the center for even cooking.
- To prepare the burgers, add EVOO, 1 slow turn of the pan, to skillet (a thin layer to just glaze the surface). Add patties and cook about 7 minutes for lamb, a minute or two longer for chicken, turning occasionally. If cooking lamb, press down with spatula when you turn the patties -- lean ground lamb tends to tighten as it cooks more so than other ground meats.
- When you remove the patties they can be served as such but for a more authentic facsimile of shawarma, we rest the patties and very thinly slice them on a bias. Regardless, while the burgers cook, prepare your toppings of choice.
- Assemble burgers: bun bottoms, sauce, patty or thinly sliced shawarma, lettuce, hot cherry peppers, cucumbers, herb leaves, dressed fennel and onions, bun top. OR split a pita and fill with giardiniera and Israeli pickles.
- Poke with a couple of toothpicks and split burgers down the middle. Serve burgers with chips.
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