Tuesday, 16 September 2014

Talking Tahini

Tahini is a ground sesame seed paste used regularly in the Middle-east, Greece, Turkey and North Africa.  It's packed full of vitamins, minerals, protein and other things that would be filed in the 'good stuff' folder.  It's easy for your digestive system to deal with, gives your liver a lift and most importantly is a versatile ingredient that has great flavour.

A lot of supermarkets sell Tahini and health shops should have it on their shelves. You might think it's on the expensive side but try it and you'll soon realise that a little goes a long way.

For a great salad dressing or sauce to go over some roasted vegetables or fish, mix 2 Tbsp Tahini, a good squeeze of lemon juice and a glug of olive oil.  Add water to get to the consistency you're looking for. 

Baba ganoush is something that takes a little more time but is worth every second. 

Baba ganoush 

  1. 3 eggplants
  2. 1/2 cup Tahini paste
  3. 1 tsp coarse salt
  4. 3 Tbsp lemon juice
  5. 4 cloves garlic
  6. 1/2 tsp cumin, ground
  7. a pinch of cayenne pepper
  8. a glug of olive oil
  9. some flat-leaf parsley
  10. a pinch of smoked paprika
  • roast eggplant and garlic in the oven at 180C (or even better over an open flame) until soft and almost burnt (this gives the all important smoky flavour)
  • peel the eggplant and add to garlic flesh in a bowl
  • add ground cumin, salt, lemon juice, cayenne pepper and a glug of olive oil
  • mix well with a fork (or in a blender) until relatively smooth
  • serve in a dish and add a glug of olive oil, a good sprinkle of finely chopped parsley and a pinch of smoked paprika
  • serve with bread, crackers or anything else 

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