Sunday 22 July 2012

Foul - Fava Beans

Foul (Fava Beans) is usually a starter dish widely spread in the middle eastern. Usually served for brunch along side humus, falafel, feta cheese, olives and arabic bread. It is basically cooked and mashed fava beans served with olive oil, chopped parsley, onion, garlic ad lemon juice. So for the recipe

Ingredients:


  • 1 medium chopped onion
Foul - Fava Beans
  • 3 cloves finely chopped garlic
  • 2 medium chopped tomatoes
  • 2 cans (3 cups) fava beans, rinsed and drained
  • 1  teaspoon ground cumin
  • 1/2 teaspoon coriander powder
  • 1/4  teaspoon cayenne or red chili pepper
  • 3 tablespoons of lemon juice
  • 1/4 cup fresh coriander or parsley


Preparation:
In a pan, fry the onion and garlic for about 3-4 minutes. Add the tomatoes and cook for another few minutes. Stir in the fava beans, cumin, coriander and red pepper, and cook on medium-low heat for about 10 minutes. Garnish with fresh coriander and olive oil.


Serve this with spring onions,tomatoes and toasted pitta or arabic bread.

Sunday 3 June 2012

Baba Ganoush/ Eggplant and Tahini Dip

Eggplant and Tahini Dip - BabaGanoush

This is a tasty dip which is not only easy to make, but improves if made a day or two in advance. 

To make this you need
Baba Ganoush/ Eggplant and Tahini Dip
  • 1/2 cup tahini (roasted sesame paste)
  • 1 1/4 teaspoons coarse salt
  • 3 tablespoons freshly-squeezed lemon juice
  • 3 cloves garlic, peeled and smashed
  • 1/8 teaspoon chilli powder
  • 1 tablespoon olive oil
  • a half bunch picked flat-leaf parsley or coriander leaves
  • 3 medium-sized eggplants


Preheat the oven to 190C or Gas Mark 5. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft. Remove from the oven and let it cool.
Peel off the skin and discard. Puree the eggplant in a blender with the other ingredients until smooth. Taste, and season with extra salt and lemon juice if you want. Chill for a few hours before serving. 
I usually drizzle with a little olive oil and serve it with toasted bread or pitta triangles. This can keep in the fridge for up to 5 days! 

Healthy Beef Stir Fry

Healthy Beef Stir Fry


Really simple. Really healthy. Really tasty. What more could you ask for? Perfect served with plain white rice.
    Healthy Beef Stir Fry
  • 3 pieces of steak meat (or any good lean meat)
  • green pepper/capsicum
  • 4 spring onions
  • 2 tablespoons of vegetable oil
  • 2 tablespoon soya sauce
  • 1 tablespoon cornflour
  •  4 tablespoons vinegar (I use whatever I have, not specific)
  • 1/2 teaspoon sugar
  • 1 1/2 cups water 
  • Black pepper to taste
  • Salt to taste
So chop up about 3 beef steaks into cubes. In a wok, fry spring onions and pepper in the oil. Add the chopped beef and fry on a low heat. 

While that is cooking, grab another pot, add the soya sauce, cornflour , vinegar and sugar (mix these together and add the water) stirring over a medium heat. It should thicken a little. 

When the beaf is cooked (when you dont see any more of its juices), pour the sauce over it and stir for another few minutes. Add salt and pepper accordingly. 

There you have it, simple and tasty, and you get some greens in there too :)

Raspberry and White Chocolate Scones

Raspberry and White Chocolate Scones

For those of you who enjoy a nice scone for tea, this lovely raspberry and white chocolate scone is a must try.  I first tasted it in the canteen in work, and from there pleaded with the chef to give me the recipe, and he did.. Go on, try it for yourself :)
Raspberry and White Chocolate Scones

  • 1 kilogram self raising flour
  • 1/2 teaspoon baking powder
  • 250G caster sugar
  • 250G margarine
  • 2 small eggs
  • frozen raspberry's
  • 500 ml milk
  • 3 small bars of white chocolate grated
Simply mix all your dry ingredients with the margarine into a fine bread crumb. 
Add the eggs and milk gradually to a form a soft dough. 
Press the frozen raspberry's on top of the dough and fold together quickly. 
Cut out and place in a preheated oven 180 C or Gas 4. Bake for 20/25 minutes. 

Really nice eaten hot..spread with butter.. Mmmmmm

PITTA BREAD

Pitta Bread 

Pitta Bread is traditional in many Middle Eastern and Mediterranean cuisines. Its served in just about every meal. From dipping into humus and other other dips, to making delicious sandwiches in the pocket. Yum, nothing beats freshly baked bread. So, lets do this!
PITTA BREAD
  • 31/2 cups plain flour
  • 1  tablespoon quick rising yeast
  • 1 teaspoon of sugar
  • 1 1/2 cups of warm water
  • 1/2  tablespoon of salt
  • 2 tablespoons of vegetable oil


Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.


Place the flour in a bowl with the salt. Now add the yeast water. Pour in the remaining water (1 cup) and mix with a wooden spoon. 
Place the dough on a floured surface and knead for 10-15 minutes til the dough is no longer sticky. 

Coat the dough with the oil and place in the bowl. Leave it to rest for a few hours (say 3-4 hours). It should have doubled in size by then. 

Preheat the oven to 260 C or Gas Mark 9. Oven needs to be really hot for this. Place the baking tray you will use to bake your pittas in the oven too. 

In the meantime, pinch off about 10 balls of dough. Place on a floured surface and leave it to relax for another 10 minutes. 
Using a rolling pin, roll out each ball of dough into flat discs- about 5 inches across and 1/4 inch thick. Bake each disc for 4 minutes about 2 minutes on either side.  

DE Deeeen, your bread is done and ready to be eaten :) Bon apetit.

On a side note, pittas can be frozen if you do not want to eat them straight away. 

Monday 28 May 2012

TANDOORI CHICKEN

TANDOORI CHICKEN

I use the marinade below on about 2lbs of chicken. Feel free to use this marinade on whatever piece of chicken meat you like (chicken legs, breast, fillets, wings, chunks) or even if you want to make tandoori vegetable skewers. Its fairly flexible.

TANDOORI CHICKEN
So what you'l need

Tandoori Mix 
  • About 200g natural yoghurt
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon grated garlic
  • 1 tablespoon tandoori powder
  • 2 teaspoons coriander powder
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Squeeze of 1 whole lemon
Place all the tandoori mix ingredients into a bowl.  Add the chicken pieces to the mix and make sure to rub it well into the chicken. Ideally it would be good to marinade in the fridge overnight, but if you are stuck for time, leave it in the fridge for at least 2 hours.

Now, place the chicken in your baking tray, and cover in foil. Place in a preheated oven (I set it to the highest heat) and bake it for about 20 minutes then remove the foil. Reduce the oven heat to about Gas Mark 6 or 200°C and cook for a further 20 minutes or so until tender. Garnish with fresh chopped coriander. Enjoy!

SPICY ARABIC RICE


SPICY ARABIC RICE

Excite yourself with the tantalizing flavours of this spicy arabic rice dish. Using the right spices, this rice dish will liven up any menu. I serve it with plain natural yoghurt to help tone down the spice.. MMmm Hmm.. The smell of the spices coming off the rice are just amazing, wait til you get a whiff of it! Deeee Liiiish
What you will need 
SPICY ARABIC RICE
  • 2  cups basmati rice
  • 1 medium onion, chopped
  • 1 teaspoon ground pepper
  • 2 tablespoons sunflower oil 
  • 2 cloves garlic, chopped
  • 2 chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 whole dried lemon (optional)
  • 1 bay leaf
Spices
  • 1 teaspoon turmeric
  • 1 teaspoon ginger powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon cinnamon
  • teaspoon  salt
  • cloves (approximately 6 of them)
  • cardamom (approximately 6 of them)
In a large pot, heat the oil and fry the onion and ginger. Now add the chopped tomatoes, tomato paste, dried lemon and bay leaf. Add the basmati rice into the pan, followed by the water. (Note: to cook basmati rice, for every 1 cup of rice, cook in 1 1/2 cups of water).  Stir the rice, making sure it doesn't stick to the bottom of the pot.
Stir in all the spices. Bring the rice to the boil. Simmer until the rice has absorbed the water. You are now ready to serve :) 

Sunday 27 May 2012

SPINACH SAGE

SPINACH SAGE 

Full of vitamins, full of iron, found almost everywhere, and wait for it - low in calories -  kAchiiiinG - spinach is a super food, and so this is an excellent dish to try. Its a little twist on an indian dish I tried before. My simplified and less tongue burning version. 

So what you need for this:

SPINACH SAGE
  • 1 medium onion, chopped
  • 2 tablespoons of vegetable oil
  • 5 cloves garlic, finely chopped
  • Fresh ginger about 1 cm chunk,  finely chopped
  • 1 green or yellow capsicum, diced
  • 1 tomato, diced
  • 2/3 hot chilis
  • 1 pack spinach - I get this from the frozen isle
  • 1 pack baby potatoes
  • 3 tablespoons of natural yoghurt

Spices:
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin 
  • 1 teaspoon turmeric 
  • 1 teaspoon ginger powder 
  • pepper and salt to taste


Heat a pot with the oil, then fry the chopped onion, garlic and ginger. Add the capsicum, tomato and hot chilli's, and mix well. Throw in 1 pack of spinach and mix well. Now add the baby potatoes. Mix altogether. If you find it is too thick, stir in half a cup of water.  Finish off with 3 tablespoons of natural yoghurt. 

I really enjoy this dish with plain white rice, and some tandoori chicken. 

PALESTINIAN FATTA

PALESTINIAN FATTA

Fatta is Palestine's signature dish. In its simplest form Fatta is shredded arabic bread soaked in stock covered with rice then meat or chicken, and garnished in almonds, pine nuts and fresh parsley or coriander. Sounds complicated, but its beauty lies in its simplicity. It certainly is a winner in out house. 

To start, chop up a whole chicken into 4 pieces. Place in a pot and cover the chicken with water. Bring to the boil skimming the surface til it's totally clear

For the stock: 
PALESTINIAN FATTA
  • 1 large onion chopped
  • 8 cardamom pods
  • 1/2 teaspoon whole black pepper, 
  • Salt to taste
Add the onion and Salt, pepper and cardamon pods to the stock. Turn down the heat and let it simmer slowly for another 30-40 minutes. When cooked, remove the chicken and let it cool down. Strain the stock and 
return to very low heat till you are ready to use it.

Now for the rice. I usually use basmati rice. Its a free flowing kind of rice as opposed to sticky. Perfect for this dish. Cook the basmati rice as normal, but replace half the quantity of water with chicken stock.   

This dish isnt complete without the "special" sauce. To make it, you will need

Sauce
  • 3 cloves of garlic 
  • 1 teaspoon salt, 
  • 1 green hot chili,
  • 1/2 teaspoon black pepper, 
  • 4 tablespoons olive oil, 
  • juice of 1 whole lemon, 
  • 1/2 cup of water
With a pestle and mortar, crush the garlic with the salt, hot chilli and pepper. Add the olive oil and lemon juice and finally the water. Mix well. This special sauce really completes this dish. I usually add some finely chopped fresh coriander too, to give it that extra bit of colour. 
Putting it all together is a little tricky the first time you do it, but once you get the hang of it, its a piece of cake. 

Get your serving dish out. Break up the arabic bread (you can get this from any middleastern store) into small pieces covering the entire dish. Spoon the chicken stock over the bread- enough that it absorbs it, but not swimming in it. Now spoon the basmati rice over that. Top that with the chicken pieces and most of the remaining chicken stock.

Garnish with fresh parsley/ coriander, roasted pine nuts and fried almonds and serve immediately. 

At home, we usually present this dish in one large serving dish, and everyone lifts what they want onto their own plate.  Around 2/3 tablespoons of the "special sauce" is sprinkled over the whole plate. Followed by lots and lots of yumming and mmming :) 


SAHTAYN - the middleastern equivalent of BON APETIT 

·

MAMAs SPICY MEAT CHOPS

MAMAs SPICY MEAT CHOPS

This has to be hands down, the tastiest bit of meat going. Use this sauce on any type of chop be it lamb, beef or whatever. The beauty of this recipe is that you cant go wrong with it. It goes down well even with the not-so-keen meat eaters. Please do try it, you will NOT be disappointed, I promise :)

So, in a blender, blend together the following ingredients
MAMAs SPICY MEAT CHOPS
  • 2 onions
  • 8 garlic cloves
  • 1/2 bunch fresh coriander
  • 2 tablespoons tomato puree
  • 4 tablespoons vinegar
  • Salt to taste
  • Pepper to taste
  • 2 green/red chilli's
  • 1 whole tomato

Marinate the chops (lamb or beef - though i usually prefer lamb for this) with the above blended mix (obviously its better to marinate it over night, but if you are stuck for time, then you can just use it straight away). I use about 6 chops of meat. 

Place it in the baking tray and cover with foil. These chops take about 2 hours to cook. For the first hour, cook the chops in a really hot oven (about gas mark 9/  260°C ) . For the second hour, cook on a medium heat (about Gas Mark 5/190°C).

Serve it with a spicy rice and a yogurt and cucumber salad. Alternatively, you can serve it with some mashed potatoes or a potato salad, and a nice green salad. 

MAMAs LIBYAN SOUP

MAMAs LIBYAN SOUP

As its name suggests this soup originates in Libya. There are countless versions of this soup, and everyone has their own favourite recipe, but no one makes it better than my moma :) 
Like many Palestinians, my family has travelled all over the word (libya included) and along the way picking up lots of cooking secrets. 
During Ramadan, this soup takes pride of place on every libyans Iftar table, and now ours too. Simply delicious and so easy to prepare, you would be mad not to try it. 

What you'll need:
MAMAs LIBYAN SOUP
  • 3 tablespoons of vegetable oil
  • 1 cup of chopped onion
  • 250g lamb meat cut into small cubes
  • 2 tablespoons of tomato paste
  • 1/2 cup cooked chickpeas, drained
  • 1/2 teaspoon chilli powder
  • 1 teaspoon paprika
  • Salt to taste (I use about 1 tablespoon)
  • cups water
  • 3 tablespoons orzo (small soup pasta)
  • 1 tablespoon of dried mint
  • 4 tablespoons finely chopped fresh coriander
Heat the oil in your pot. Add the chopped onion and cubed meat and cook stirring frequently for about 5 minutes. Add the tomato paste, chickpeas, chilli powder, paprika and salt. Stir, then add 1 cup of water. 
Bring to a simmer for a further 30 minutes or so until the meat is cooked. Add the remaining 4 cups of water and bring to a boil. We are nearly at the final steps. 
Now add orzo and cook for another 15 minutes, until orzo is tender. Sprinkle the coriander and the dried mint. Cook for 5 minutes, and WA-LAH, soup is ready to be served.

I usually serve this soup with some lemon wedges and a few slices of toasted french baguette. Oo La laa 

MINCE AND FILO FINGERS

MINCE AND FILO FINGERS

Put simply, it would be on the menu for my last meal.To date, the best i've tasted so far was from a little bakery in Jordan.  It’s one of those dishes that strikes the perfect balance between flavour and texture. What more could you ask for? :)

What you'll need:
MINCE AND FILO FINGERS
  • 1 pack spring roll or filo pastry
  • 500 g minced meat (lamb, beef or chicken)
  • 4 tablespoons vegetable oil
  • 1 1/2 finely chopped medium onions  
  • 2 chopped tomatoes
  • 125 g frozen peas 
  • 1 teaspoon salt
  • 1/2  teaspoon chili powder
  • teaspoon ground black pepper
  • 1 small bunch of fresh chopped coriander leaves 
  • 1 medium beaten egg, for sealing spring roll/pastry

In a large frying pan, heat the oil. Fry the onions over a medium heat for about a minute. Now add the spices and fry until the onions are golden brown. Add the minced meat and fry until it is browned, then add the peas and chopped tomatoes. Cover the pan and cook on a low heat for a further 20 minutes or so until the meat is cooked. Make sure you stir it occasionally. Add more salt if you prefer. Turn off the heat and throw in the fresh chopped coriander. Leave the mixture to cool.

Place the spring roll sheet on a flat surface. Spread about 2 tablespoons of the filling about a half-inch away from the bottom edge and the sides. Tuck in the sides and roll up into a cigar like shape. Seal the roll by brushing the end with a little of the egg mix. Lay the sealed part on the bottom while you continue to roll up the others. 

Deep fry the samosa gently until it they are golden in colour on each of their sides. Drain on paper towel and serve hot. And there you have it. DELICIOSO 

SPICY CHICKEN WINGS

If you haven't figured it out by now, I tend to use a lot of coriander in my cooking. I just love the taste, the smell, the colour. I wasnt always a fan of chicken wings. I prefer real meat. But one day, when I noticed there was nothing in the house other than a bag of wings in the freezer, I had to make do. I now take back all that i said about wings. I simply love them. So, lets get started.

Main Ingredient: 
  • 12 Chicken Wings
Coat mix: 
    SPICY CHICKEN WINGS
  • 1/4 cup flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon fresh coriander (chopped finely)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chilli powder 
Yummy Sticky Sauce:
  • 2 tablespoons butter
  • 1 clove minced garlic
  • 3 tablespoons sugar
  • 1/4 cup vinegar
  • 1/4 cup tabasco sauce
  • 1/4 teaspoon salt
Firstly, wash the chicken wings well. Clean them by removing the tip of each wing and removing any extra skin near the joints. If you are anything like me and hate touching meat, you can always ask the butcher to take care of it for you. So, cut each wing in two. You should now have 24 pieces.

Grab a bowl, and mix all the coat mix ingredients together. Stir in the wings ensuring they are well coated. In a deep frying pan, heat the oil. Drop the wings into the hot oil and fry for 5-6 minutes until cooked. MMmm

Now for the yummy sticky sauce. In a saucepan, place the butter, garlic and sugar over medium heat til the sugar dissolves. Add in the vinegar, tabasco sauce and salt and leave it to simmer until the sauce thickens. Throw in the wings into the saucepan of sauce, and cook for another few minutes, until the wings are nicely coated and tender.

These are delicious served hot with a nice fresh green salad and wedges or plain white rice. MMmmm...Happy Fingerlicking :)

Saturday 26 May 2012

SAHARs SCRUMPTIOUS CINABONS

CINABONS aka cinamon rolls

I remember my very first real experience of cinabons was when I went on holidays to Dubai. With its tall buildings, wide roads, big fancy cars, and its ample supply of american fast food restaurants and stores, there is absolutely nothing you cant find over there. 

Coming back home to Ireland, I realised cinabons were not really available. So, it was then then I decided I needed to learn how to make them.  Now I have searched high and low, practiced many recipes time and time again, til I finally put this little baby together, and you know what, I don't like tooting my own horn, but it is just amazing! Served with a nice cup of tea, or a nice tall glass of milk, they really do hit the spot. 

So enough with the rambling. I think its time I share this delicious concoction of sugary sweet goodness. If you do try it, do let me know how you get on. 

PS. I use cups in this recipe. 1 cup is approx 250 ml.

DOUGH
SAHARs SCRUMPTIOUS CINABONS
  • 1 ½ cups milk
  • ½ cup sugar
  • ½ cup butte
  • 1 egg
  • 5 cups flour
  • 1 tablespoon yeast
FILLING
  • 1 cup brown sugar
  • 1 tablespoon cinamon
  • ½ cup butter 
(in a bowl, mix sugar and cinnamon)

CREAMY ICING
  • 2 cups icing sugar
  • 1 ½ tablespoons milk
  • ½ cup Philadelphia
  • 1 tsp vanilla
  • 1 tablespoon lemon juice
(in a bowl, mix altogether)

So, lets get started. firstly, heat the milk for 1 minute in the microwave. 
Put the butter and sugar in a bowl, and pour milk over it til butter melts

Add the battered egg to the mix, and mix
Add 2 cups of flour and yeast to the mix and stir
Add the remaining 3 cups of flour and mix until it forms a dough (may need to add a little bit more flour)
Remove dough from bowl and knead knead knead it until it becomes nice and smooth

Place dough back in floured bowl and cover with a damp cloth. Leave it to rest for about 1 ½ hours

Now, once the dough has rested, divide the dough into rounds. 
Using a rolling pin, roll it out into a rectangle

Spread with butter, then sugar and cinnamon filling
Roll dough into a cylinder, then slice
Spread slices 5cm apart on tray. Again, cover with a damp tea towel, and leave it to relax for another hour.

Place in a preheated oven 200 C for 12 minutes (no more, no less) - 12 minutes it is! 

Top with cream topping and serve.. Nom Nom Nom


YUMMY BROWNIES

YUMMY BROWNIES


These are really yummy. I call them my yummy chocolate brownies, simply because anyone who tastes it, cant help but want more. This is a fool proof recipe.Even my little 11 year old sister has mastered this recipe. So get those aprons on, and start baking. You will not be disappointed :) 

  • YUMMY BROWNIES
    1. 250g unsalted butter  
    2. 200g dark chocolate broken up
    3. 80g cocoa powder, sifted  
    4. 65g plain flour, sifted
    5. 1 teaspoon baking powder
    6. 360g caster sugar
    7. 4 large eggs

  • Start off by preheating your oven to 180°C/350°F/gas 4. Line a square baking tin (about 25cm) with greaseproof paper

    Melt the butter and chocolate and mix until smooth. I know most recipes tell you to melt these in a large bowl over simmering water, but I do it the lazy way, and I simply stick it all in the microwave. 

    If there is a short cut, i will ALWAYS take it !!

    So, in a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate mixture. Stir everything together.
    Beat the eggs in one at a time and mix in until you have a silky consistency.

    Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes.
    DO NOT over cook.. The beauty of a brownie, is that unlike cakes, they should be slightly springy on the outside but still gooey in the middle. 

    These can be eaten hot, cold or served with ice cream. Whatever way you decide to eat it, you will be sure to lick your fingers. Bon apetit :)

FALAFEL

FALAFEL 

Another VERY popular dish in the Middle East. When I was on holidays in Egypt,  I stumbled across a falafel stand in almost every street corner. But this has become so popular, that it came as no surprise to me passing by the countless vendors selling it on the streets of New York (Oh how I love that city)

It is consumed for breakfast, dinner, or as a snack. As a main dish, it's served as a sandwich, stuffed in pitta bread with lettuce, tomatoes, and a tahini sauceAs an appetizer, it is served on a salad, or with hummus and tahini. 



  • FALAFEL
    1. 1 cup dried chickpeas 
    2. 3/4 cup broad beans
    3. 1/2 large onion roughly chopped onion 
    4. 4 cloves of chopped garlic
    5. 1/2 cup finely chopped fresh parsley
    6. 1/2 cup finely chopped fresh coriander
    7. 1 tablespoon coriander powder
    8. 1/2 teaspoon cumin powder
    9. 1/2 teaspoon red pepper powder
    10. 1/2 teaspoon baking powder
    11. 1/2 teaspoon baking soda
    12. 2 tablespoons flour
    13. 1 teaspoon of salt
    14. Vegetable oil for frying

  • In a bowl, soak the dried chickpeas overnight in cold water. No need to do this if you are using canned chickpeas.  
  • Blend the uncooked chickpeas (drained), garlic, onion, parsley, coriander, cumin, salt and red pepper in the food processor. Sprinkle in the baking powder and the flour. 

  • Using your hands, form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Then in a pot, heat approx 2 inches of oil . Fry the balls in the hot oil on each side until golden brown (approx 2-3 minutes on either side). Drain on a paper towel. 

  • Now this is where it gets exciting. YOU choose how YOU want to eat it. I'm usually quite impatient,and would have already eaten 2 or 3 falafels from the plate. 
It is also great eaten as a sandwich with some humus. 

Or you can stuff a pitta bread with falafel, chopped tomatoes, onion, green peppers, some harissa hot sauce or tabasco sauce and finally, drizzle some tahini sauce* 

  • *Tahini Sauce
    1. 1 cup yogurt
    2. 3 tablespoons tahini (seasame seed paste)
    3. 1 teaspoon minced garlic
    4. 2 teaspoons fresh lemon juice
    5. salt to taste
    6. pepper to taste
    7. 2 teaspoons cumin powder

  • Whisk together yoghurt, tahini, garlic, lemon juice, salt, pepper and cumin. Thin with a little water (1/4 cup) to create a smooth sauce.
Simply DELISH :)