When I looked the other day, the refrigerator was home to bottled horseradish and horseradish sauce, a barbecue sauce from Memphis, three types of mustard, Cajun Power garlic sauce, black olives, olives stuffed with pimiento and with anchovy, anchovy paste, cocktail onions, roasted garlic mayonnaise, capers, marinated dry tomato slices, Key West lime juice, fresh lemons and limes, tahini
, coconut syrup, Szechwan chili sauce, smoky chipotle sauce, vinegars flavored with raspberry and mango, Vignette tomato dressing, balsamic vinegar.
On the former come half a dozen spheres of falafel with a tahini
dip, a couple of chubby rice and ground-beef-stuffed grape leaves, two spiced ground-beef-filled fried filo crispy cigars and a couple of triangular filo dumplings stuffed with herbed potato.
95) brings forth properly crafted spreads of hummus tahini
, baba ghanouj, stuffed grape leaves, tabbouleh and labneh with continuously refilled pita baskets.
In a bowl, combine 2 tbsp tahini
with 3 tbsp plain yogurt, the juice of a ground 1 lemon, 1 tsp sumac (spice available from supermarkets) and a finely chopped clove of garlic.
While the doughnuts cool for 20 minutes, make the glaze: Whisk together the confectioners sugar, tahini
, water, salt and sesame seeds in a mixing bowl, until smooth.
Their new offering will replace the traditional pita bread with an oily sufganiya, fried to perfection, stuffed with chicken thighs, hearts, and livers and topped with traditional sauces like tahini
and amba, a kind of pungent mango chutney, as well as a pickle and finely diced vegetable salad.
The addition of peanut butter and tahini
takes this dish to another level - the perfect comfort dish.
1 small pumpkin (about 500g) olive oil, for roasting 2 garlic cloves, peeled 1/2 lemon, juiced 2 tbsp tahini
paste 400g can chickpeas, drained 1 red pepper, deseeded, and sliced 1 yellow pepper, deseeded, and sliced mini breadsticks and pitta chips, to serve
While the first two are Yugen's best sellers, I was curious to know what spinach tahini
Ingredients 1/2 tsp fennel seeds 500g lamb mince 1/2 tbsp ras el hanout 2 tbsp pine nuts, toasted and roughly chopped 2 x 400g cans chickpeas, drained and rinsed 2 tbsp olive oil 2 tbsp honey 80g Greek yogurt 2 tbsp tahini
lemon, half juiced, half cut into wedges 25g parsley, roughly chopped, to serve Method 1 Heat oven to 180C/160C fan/gas 4.
While there are some ingredients you may not have used before, like tahini
paste, harissa or puy lentils, you can find them all in larger supermarkets - usually in the world food aisle.
5tbsp coconut butter 1tbsp tahini
2 pinches of Himalayan pink salt 2-3 45g bars of Pana Chocolate Raw Cacao (or a raw chocolate bar of your choice) 1.