Best Spinach With Tahini Recipes

JAPANESE-STYLE SPINACH (GOMAE)

Steps:

• Put a large pot of water on to boil.
• Meanwhile, whisk tahini, vinegar, soy sauce, water and mirin in a large bowl.
• Cook spinach in the boiling water until it just turns bright green, 15 to 30 seconds for baby spinach, 45 seconds to 1 minute for mature spinach. Drain in a colander and rinse with cold water. Press or squeeze to remove excess water. Add the spinach to the dressing and toss to coat. Drizzle with sesame oil and sprinkle with sesame seeds, if desired.

LAMB WITH SPINACH AND GARLICKY TAHINI SAUCE

Steps:

• For the lamb: Put the onion into 1 large shallow dish in which the noisettes will fit into one layer, or divide the onion into 2 medium-to-large freezer bags. Add the oil, lemon zest, and cumin (dividing equally if you are using bags). Give a good stir and then add the lamb. Cover the dish or tie up the bags and leave, turning or squishing respectively at half time, as long as you've got; frankly, though, it should be for at least 10 minutes and preferably not in the refrigerator. Preheat the oven to 425 degrees F. Put a non-stick or cast-iron pan on the stove. Remove the noisettes from the marinade; you don't need to wipe then dry, just brush off the bits of onion. Sear each side for 1 to 2 minutes, then transfer to a baking pan and then to the preheated oven for 10 minutes. The meat should be right for pink, but not bloody, you may need a bit longer if the meat started off very cold. You will need to check for yourself and when cooked as you want, remove to a warmed plate.
• For the sauce, put the tahini in a bowl and add the garlic and salt. Stir with a wooden spoon, adding the lemon juice as you do; it will seize up here, but don't worry because it will loosen later. Slowly add some water ( I find I can use about 1/2 cup), pouring from the measuring cup so that only a little goes in at a time, and keep stirring. When you have a smooth mixture the consistency of heavy cream, stop adding water. Put into a bowl with a spoon and sprinkle with the additional ground cumin.
• For the spinach: Thaw it in the microwave according to the package's directions and then cook briefly to warm, about 1 minute more. Remove from the microwave and place onto a clean plate. Drizzle with the olive oil and then top with the toasted sesame seeds.
• Serve the lamb noisettes with the spinach and the garlicky tahini on the side.

SPINACH WITH TAHINI

Steps:

• Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.
• Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.
• Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.
• Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.
• Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.

SPINACH-AND-CILANTRO SOUP WITH TAHINI AND LEMON

Steps:

• First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
• Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
• Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
• Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.

SPINACH SALAD WITH GRILLED RED ONION AND TAHINI VINAIGRETTE

Steps:

• For Vinaigrette:
• Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.
• For Salad:
• Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)
• Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle onions with salt and pepper. Grill or broil onions until golden. turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
• Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.