Posts Tagged ‘Tahini’

TARAT!  TARAAHH!!–a sauce for all seasons–TARATOR!

Discovered this sauce while looking for an alternative to yogurt.

Meredith is cutting out dairy products for a few weeks while she takes advice from an ayurvedic practitioner in Albi.

We’ve been we eating mainly vegetarian–and more lightly in the evenings.

It is a challenge for me and I’m enjoying it.

New Directions I’m calling it and it will be a chapter in the new book Healthy Eating for life.

Tarator is variously described as a yogurt soup from Bulgaria and a sauce from Lebanon.

My version of this tahini based sauce is loose, lemony and lightly garlicky, to be enjoyed with meat or vegetables.

For lunch today I’m revisiting a salad from Delicious Dishes-Roast Red Pepper Salad with an edge–(recipe tomorrow).

We had the sauce with it and enjoyed it.

for 2

3 tblsps tahini

2 tblsps lemon juice

1 garlic clove–peeled and pulped in 1/2 teaspoon salt

1/3 teaspoon cumin powder

4 tblsps water

1 tblsp parsley–chopped

  • Put the first five ingredients in mixer and whizz to a smooth runny consistency.
  • Stir in the parsley
  • Add more salt to your taste.

Read Full Post »

I think I’m falling in love with this dip!

Aubergines/eggplants are singed on a burner for a smoky flavor, then roasted in the oven until the flesh is completely soft and peeled. ( You can leave out the burner bit–just won’t be so smoky)*.

Things are added for regional variations–there are variations of aubergine purées all round the Mediterranean.

It’s a close cousin of Baba Ganoushin some accounts they are interchangeable.

The main additions in this case are:

Garlic, olive oil, lemon juice, salt and sesame paste (tahini).

We’ll have it tonight spread on a small piece of rye dribbled with olive oil and a slice of ripe tomato on top–see below…

for 4

2 large aubergines (eggplant)

2 cloves of garlic

2 tablespoons of olive oil

juice of a lemon

3 tablespoons of tahini paste (usually available in jars at good grocery stores or health food shops)

1 teaspoon of salt

  • Heat the oven to 200C/400F
  • Make a couple of slits in the aubergines–to avoid explosions!
  • Balance one of the bulbs on a low gas flame (or under a medium grill), turning it regularly for 5 minutes to singe it.

Meredith suggests a sheet of foil beneath the flame to help avoid a mess!

  • Repeat the process with the second eggplant.
  • Put the aubergines onto a shallow oven tray and into the top of the oven for 40 minutes or until they are collapsed and the flesh feels soft inside.

  • Let them cool down.
  • Peel them carefully and transfer them to a large bowl.

  • Mix in the tahini, lemon juice, olive oil and salt–making a smoothish mash.

  • Taste and add more salt, lemon juice and olive oil as needed.

* Instead of burning it on the gas I also tried adding a quarter teaspoon of smoked sweet paprika to the purée–which gave it a smoky taste.

Read Full Post »