Best Spicy Tahini Sauce Recipes

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FALAFEL SANDWICH WITH SPICY TAHINI SAUCE



Falafel Sandwich with Spicy Tahini Sauce image

Nestled in pita bread, Middle Eastern falafel is draped with Spicy Tahini Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 19

1 can (15 1/2 ounces) chickpeas, drained and rinsed
2 cloves garlic, peeled and roughly chopped
1/4 cup coarsely chopped red onion, plus 1 small red onion sliced 1/8 inch thick
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh cilantro
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon tahini
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/4 cup hulled sesame seeds, toasted
1/2 cup vegetable oil
3 pitas, cut in half
1 small head lettuce (such as Bibb or Boston)
2 medium tomatoes, sliced
1 recipe Spicy Tahini Sauce

Steps:

  • Place half the chickpeas in the bowl of a food processor; pulse until chopped. Set aside in a bowl. Place remaining chickpeas, garlic, onion, parsley, cilantro, coriander, cumin, paprika, salt, lemon juice, and tahini in food processor; process until a coarse paste is formed, about 30 seconds. Add to bowl of chopped chickpeas; add egg, flour, and sesame seeds. Stir until combined. Shape into 12 two-inch patties.
  • Heat oil in a large skillet set over medium heat. Add patties; cook until golden brown, 3 to 4 minutes per side. Remove from oil; place on a paper-towel-lined tray.
  • Fill pitas with lettuce, tomato, onion, and falafel. Drizzle with tahini sauce; serve.

SPICY CHICKEN BREASTS WITH TAHINI-YOGURT SAUCE



Spicy Chicken Breasts With Tahini-Yogurt Sauce image

Oooh, I can't wait to make this one - I love Middle Eastern food! From the net for Zaar World Tour 05!

Provided by currybunny

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
1/2 teaspoon hot paprika
1/2 teaspoon sweet paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
4 chicken breast halves, on the bone skin on
salt & freshly ground black pepper
1/2 cup tahini
1 cup plain yogurt
1/4 cup fresh lemon juice
1/4 cup cilantro, chopped
2 tablespoons minced garlic
1/4 cup honey
salt & freshly ground black pepper, to taste
cayenne, to taste

Steps:

  • Preheat the oven to 425 degrees.
  • Mix 2 tablespoons of the olive oil and the spices in a small bowl. Put the chicken and spices in a mixing bowl and toss. Season with salt and pepper to taste. Put the remaining 2 tablespoons olive oil in an ovenproof skillet over medium heat.
  • Brown the chicken 1½ to 2 minutes on the meaty side, then turn and brown for 3 to 4 minutes on the skin side. Pour out any excess oil. Transfer the skillet to the oven and cook for about 30 minutes, or until the chicken is just cooked through. Serve with Tahini-Yogurt Sauce.
  • Tahini-Yoghurt Sauce:.
  • Mix tahini, yogurt, lemon juice, cilantro, garlic, and honey together in a bowl. Season with salt, pepper, and cayenne to taste. Serve at room temperature. Refrigerate if not using immediately, but this sauce should not be kept more than 24 hours.

SPICY TAHINI SAUCE WITH KALE, SEA VEGETABLES, AND SOBA NOODLES



Spicy Tahini Sauce with Kale, Sea Vegetables, and Soba Noodles image

This vegan recipe was invented on a day that I wanted to use up the arame seaweed and tahini. My adventurous combination turned out completely delicious. Spicy, with a satisfying nutty flavor. Makes two large or four small servings.

Provided by Spiderwoman77

Categories     Main Dish Recipes     Bowls

Time 55m

Yield 4

Number Of Ingredients 13

¾ cup tahini
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons olive oil
½ teaspoon chile-garlic sauce (such as Sriracha®)
½ teaspoon ground turmeric
2 tablespoons water, or more as needed
1 (1.76 ounce) packet arame seaweed
1 (8 ounce) package dried soba noodles
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons minced fresh ginger, or to taste
1 bunch kale, torn into bite-sized pieces

Steps:

  • Blend tahini, rice vinegar, soy sauce, 2 tablespoons olive oil, chile-garlic sauce, turmeric, and 2 tablespoons water together in a large bowl with a fork. Add water as needed to get the dressing to a hummus-like consistency; set aside.
  • Soak arame seaweed in a pot of lukewarm water for 10 minutes. Place the pot over medium heat and bring the water to a boil; reduce heat to low and simmer the seaweed for 10 minutes. Drain the seaweed.
  • Bring a pot of lightly salted water to a boil. Cook soba noodles at a boil until tender yet firm to the bite, 5 to 7 minutes.
  • Drain the noodles; set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir garlic in the olive oil until fragrant, about 1 minute.
  • Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more.
  • Add kale to the skillet; cook and stir until the kale is coated slightly, about 1 minute more. Reduce heat to low, place a cover on the skillet, and simmer together until the kale wilts, 5 to 10 minutes.
  • Toss the drained soba noodles in the tahini sauce until coated. Fold the drained seaweed and the kale mixture into the noodles and sauce and toss to coat. Divide among two or four bowls, and serve.

Nutrition Facts : Calories 641.1 calories, Carbohydrate 63.8 g, Fat 39.7 g, Fiber 7.1 g, Protein 22.1 g, SaturatedFat 5.6 g, Sodium 1017.7 mg, Sugar 0.2 g

WALNUT AND HERB-STUFFED SALMON WITH SPICY TAHINI SAUCE



Walnut and Herb-Stuffed Salmon with Spicy Tahini Sauce image

Provided by Suzanne Husseini

Categories     Herb     Sauté     Ramadan     Dinner     Walnut     Salmon     Cilantro     Parsley     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield 4–6 servings

Number Of Ingredients 14

Two 1 lb salmon fillets, skin on, center-cut and trimmed to be the same size
1 tsp cinnamon
1/2 cup walnuts, toasted
4 cloves garlic, minced
1/2 cup fresh cilantro, chopped coarsely
1/2 cup flat-leaf parsley, chopped coarsely
Juice of 1/2 lemon
Zest of 1 lemon
4 hot red chilies, seeded and chopped
1 tsp paprika
1 tsp cumin
1/4 cup extra virgin olive oil
Salt and pepper
Kitchen twine

Steps:

  • Preheat the oven to 375°F. Prepare the salmon fillets by trimming the extra thin belly part. Use tweezers to pull out any bones. Blot dry and sprinkle half of the cinnamon on the meat side of each fillet and set aside to make the filling.
  • In a food processor, place the walnuts, garlic, cilantro, parsley, lemon juice and zest, chilies, paprika, cumin, cinnamon, olive oil, salt and pepper. Pulse a couple of times until all the ingredients are chopped. Don't overprocess-try to keep a slightly coarse texture.
  • Place one fillet skin side down on a working surface and place enough of the spicy walnut filling to fully coat the fish. Cover with the other fillet skin side up. Using the kitchen twine, gently tie up the fish to ensure the filling stays in place. Drizzle olive oil in the baking dish and put in the prepared fillet, drizzling a little more oil on top. Season with salt and pepper. Bake for about 20-25 minutes until done. Serve with tabbouleh and spicy tahini sauce on the side to drizzle over the cooked fish.

SPICY TAHINI SAUCE



Spicy Tahini Sauce image

Used throughout the Middle East as a dressing for salads, a sauce to drizzle over fish, chicken or vegetables, or as a dip in combination with eggplant or chickpeas, tahini is made from untoasted sesame seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 cup

Number Of Ingredients 4

1/2 cup tahini, well stirred
1/4 cup freshly squeezed lemon juice
1/8 teaspoon paprika
1/4 teaspoon coarse salt

Steps:

  • Whisk the tahini, lemon juice,1/4 cup water, paprika, and salt in a medium bowl until smooth and combined. This will keep in the refrigerator for two to three days.

SPICY TAHINI SAUCE



Spicy Tahini Sauce image

Provided by Suzanne Husseini

Categories     Sauce     Ramadan     Hot Pepper     Sesame     Cilantro     Lemon Juice     Chile Pepper

Number Of Ingredients 9

1 cup tahini
1/2 cup water
Juice of 2 lemons
2 Tbsp olive oil
4 cloves garlic, minced
1/2 cup fresh cilantro, chopped
4 hot red chilies, seeded and chopped
Sea salt
1/2 cup toasted pine nuts

Steps:

  • In a small bowl mix the tahini, water and lemon juice until creamy (it should look like smooth cake batter) and set aside. In a saucepan, heat the olive oil and sauté the garlic for 1 minute, then add the cilantro and hot chilies and stir for another minute. Pour in the tahini mixture and whisk to combine. Season with salt to taste. It should be a creamy pourable consistency-add a small amount of water if needed. Allow to simmer for 5 minutes to let the flavors mingle. Remove from heat and stir in the toasted pine nuts. Serve hot.

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