This makes a very large quantity of tahini sauce, so I normally halve it, and still end up with leftovers.
- 1 cup Tahini (sesame paste)
- 2/3 cup Water
- 1/2 teaspoon Salt
- 2 Lemons, juiced
- 1 Garlic Clove, crushed, or more, to taste
- a large pinch of minced hot pepper (you could use Tabasco if you don’t have any peppers on hand), or to taste
- 1 Tablespoon Parsley, chopped
Put tahini into a bowl. Slowly drizzle in water, whisking constantly until blended well. Add other ingredients and blend well. Add more water or lemon juice if you prefer a runnier consistency.
This is wonderful with falafel. If you want a really delicious “instant” falafel mix, I recommend Casbah’s.
- 1 cup lentils, rinsed
- 5 cups water
- ¼ cup bulgur, rinsed
- 6 Tablespoons butter
- 3 medium onions, chopped into small pieces
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cumin
- ¼ teaspoon chili powder
Place lentils and water in a saucepan, then bring to a boil. Cover, then cook over medium heat for 15 minutes or until lentils are half-cooked. Add bulgur, and then bring to boil. Reduce heat to low, cover, then cook for a further 20 minutes or until both lentils and bulgur is tender but still intact and slightly firm, stirring occasionally and adding more water if necessary.
In the meantime, melt butter in a frying pan, then sauté onions until they turn golden brown. Add seasonings and cook for another couple of minutes.
Stir in frying pan contents into the saucepan, then stir and cook for a further 3 minutes. Serve hot.
This delicious recipe is by Habeeb Salloum