Best Tahini Yogurt Dressing Recipes

GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING

Steps:

• Make the quinoa salad:
• Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
• Make the yogurt dressing:
• Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
• Grill the vegetables and steak and assemble the salad:
• Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
• Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
• Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
• Do Ahead
• The yogurt dressing can be chilled for up to 3 days.

TAHINI YOGURT DRESSING

Steps:

• Mix yogurt, tahini, lemon juice, and salt in a bowl until smooth and well incorporated. Stir in warm water, 1 tablespoon at a time, to achieve a drizzling consistency. Adjust dressing with more salt or lemon juice as desired.

YOGURT-TAHINI DRESSING

Steps:

• Combine ingredients in a bowl. Drizle over cooked broccoli, cauliflower, or beans. Or serve it as a dip for barley cooked vegetables.

COLESLAW WITH TAHINI YOGURT DRESSING

Steps:

• Put the tahini, yogurt, garlic, and some seasoning in a large bowl and mix until smooth. The dressing will thicken so add 2-3 tbsps cold water to loosen it. Add the vegetables to the dressing, and toss together until everything is well coated.

ROASTED CAULIFLOWER WITH YOGURT TAHINI DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, mix the cauliflower, chickpeas, shallots, olive oil, zaatar and salt and pepper. Pour into a 2-quart oval cast-iron casserole pan and place in the oven to roast until the florets are tender, about 35 minutes.
• To make the dressing, mix the yogurt, tahini, lemon juice and salt and pepper to taste in a medium bowl. Mix well to dissolve the tahini.
• Place the casserole on a trivet or heatproof surface. Drizzle the dressing on top and serve while still warm.

AVOCADO WITH SPICED TAHINI-YOGURT DRESSING

Steps:

• To make the dressing, whisk together the yogurt and tahini until smooth. Stir in the cumin, coriander, garlic, lemon juice, salt, pepper and cayenne. Cover and refrigerate at least 1 hour.
• Before serving, peel the avocados, halve lengthwise and remove the pit. Thinly slice them lengthwise and fan half an avocado onto each of 6 plates. Spoon the dressing over and sprinkle with almonds.

TAHINI YOGURT DRESSING

Steps:

• Mix tahini and yogurt together. Stir in enough water so it has a nice consistency and then mix in parsley and tamari.

ROASTED VEGETABLE TABBOULEH WITH GRILLED FLAT BREAD AND YOGURT-TAHINI DRESSING

Steps:

• Preheat the oven to 425 degrees F.
• Boil 1 1/2 cups water and pour over the bulgur in a mixing bowl. Cover and let stand to cool to room temp, 30 minutes.
• Meanwhile, arrange the fennel, red bell pepper, chile pepper and zuchhini on a baking sheet and dress with EVOO and salt and pepper. Arrange the butternut squash on a larger baking sheet, dress with EVOO and season with salt and pepper and a little freshly grated nutmeg. Roast until the vegetables and squash are tender and brown at the edges, 17 to 20 minutes.
• In a large mixing bowl, whisk up two-thirds of the lemon juice, about 1/2 cup EVOO, and some salt and pepper with 2 cloves garlic. Working in a large bowl of water, separate the pomegranate seeds and add to the mixing bowl, along with the parsley, mint, onions and bulgur; toss to combine.
• In a small bowl, whisk up the yogurt, 1/4 cup water, tahini, the remaining lemon juice, the remaining clove garlic, cumin and some salt and pepper. Pour into a container and refrigerate.
• Cool the roasted vegetables and combine with the tabbouleh. Store, covered, in the fridge for a make-ahead salad supper.
• To serve, heat a griddle pan and douse with a splash of water. Add the naan and blister 30 seconds on each side. Fill each naan with shredded lettuce and tabbouleh salad and top with the dressing, nuts and optional chopped hot pickled vegetables.

EGGPLANT (AUBERGINE) WITH TAHINI YOGURT DRESSING

Steps:

• Peel eggplant.
• Slice eggplant into circles.
• Salt eggplant to help eggplant not absorb so much oil.
• Let frying oil get hot and fry until eggplant gets golden brown.
• Let eggplant drain.
• In a mortar and pestle or mini food processor, add salt, garlic and jalepeno pepper and chop until a fine paste.
• Then add to lemon juice.
• Then add tahini.
• Stir very well until smooth which will take several minutes.
• Then add yogurt and water and stir until all is blended.
• Arrange eggplant on a plate and drizzle dressing over the eggplant.
• Enjoy.