Baked Lamb Patties in Tahini Sauce

Ingredients for 20 large patties (serves 6-7) 1 kg (2 lb 4 oz) ground lamb (with some fat) 2 onions, chopped 3 cloves garlic, crushed 1 heaping tablespoon baharat spice mix 2 tablespoons olive oil 1/2 cup fresh parsley or coriander, chopped The Tahini sauce: 1/2 cup raw tahini 2 tablespoons freshly squeezed lemon juice... Continue Reading →

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Tahini Dip

Ingredients (server 4-6) 1 cup top quality raw tahini 1-2 tablespoons freshly squeezed lemon juice 2-3 cloves garlic, crushed (optional) Salt to taste   Whisk all the ingredients in a large bowl and gradually add ice-cold water. Don't be alarmed when the first bit of water makes the paste thick and lumpy. Keep whisking and... Continue Reading →

Eggplant Carpaccio

Ingredients (serves 4) 4 medium eggplants 4 tablespoons top quality raw tahini 4 tablespoons goat milk yogurt 4 tomatoes, halved 4 teaspoons silan or 3 teaspoons honey 4 tablespoons freshly squeezed lemon juice 8 tablespoons extra virgin olive oil 1 small bunch of fresh hyssop or oregano leaves 1 teaspoon crushed garlic 1 teaspoonchoppedhotgreenpepper Coarse... Continue Reading →

8 Dips and Salads with Roasted Eggplant

Roasted Eggplant with Yogurt For best results, use strongly flavored yogurt like that from goat or sheep milk. Add 2 cups to the flesh of two roasted eggplants. Season with crushed garlic, salt and freshly ground black pepper. Chopped mint and coriander leaves may be added as well. Roasted Eggplant with Tahini This classic combination always works.... Continue Reading →

Our Favorite Israeli Salad

Make sure the vegetables are room temperature. If you keep your vegetables in the refrigerator, take them out half an hour before preparation.   Ingredients (serves 2-4) 1 juicy lemon, halved 4 firm ripe tomatoes, diced 4 unpeeled cucumbers, diced 1 red onion, finely diced 1 sweet red pepper, seeded and diced 1 clove garlic,... Continue Reading →

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