Archive Daily Posts/Recipes Tahini-Onion Sauce
| Tahini-Onion Sauce |
| Written by Cassie | ||||||||||||||
| Saturday, February 16 2008 | ||||||||||||||
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Going with this idea, I simply cooked up a pot of brown basmati rice then mixed in spiced whole red lentils, served it over a bed of steamed kale and topped it off with a generous dollop of Tahini-Onion Sauce. A simple and nourishing meal. And that sauce... so good I could eat it by the spoonful! Tahini-Onion Sauce For this recipe, I've taken inspiration from May Bsisu's Tahini-Onion Sauce and added caramelized onions to my own basic tahini dressing. May Bsisu's recipe can be found on page 33 of The Arab Table. 2 tablespoons tahini 2 tablespoons lemon juice 2 tablespoons water 2-3 teaspoons of olive oil caramelized onions (as much as you'd like) In a small bowl, whisk together tahini, lemon juice, water and olive oil. Add more liquid, if needed, to thin to desired consistency. Mix in as much caramelized onion as you'd like. Season with salt to taste. Yields approximately 1/2 cup.
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This meal is part of my February 11-17 Meal Plan. Follow the link to see the entire plan along with a grocery list. Comments (9)
Lucy
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| You know Cassie, I cannot wait to try this - caramelised onions AND tahini...unbelievably delectable. Thanks (the book sounds great, too). |
kathryn
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Oh my. I just knew this was going to be a good recipe. Caramelised onions AND tahini and lemon juice. If I didn't have a stir fry already planned and half the vegetables chopped, this would be dinner tonight. Thanks so much for this one Cassie. I shall be trying very, VERY soon. |
Sophie
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Ooooh, that sounds really tasty! I bet it would be good on thick toasted bread with some spinach too |
Cassie
| Thanks for the comments. I hope you all enjoy the sauce! The tahini and caramelized onions really are fantastic combination. Loved it. And Lucy, that book is full of fantastic sounding recipes! |
Judith
| That looks great! I just came across this cookbook at the library today when I was looking for Claudia Roden's book, though this one's also on my to-check-out list. My last experience with tahini was so-so but I *love* caramelized onions so I'll have to give it a shot. |
Spence
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tahini wow, i must try that. I've just made this recipe (without the tahini) from memory, mujadara is jewish hand me down from my grandma I was trying to remember. If you like this, pick up a Jewish cook book...full of the good stuff!Unfortunately didn't blacken the onions enough but hay, it's good revision food. Enjoy! |
Cassie
Spence, thanks for the comment and tip about Jewish cooking. I'll look into that! Have a great day.  |
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