Wabi Sabi Posted November 16, 2011 Share Posted November 16, 2011 While looking through the pantry I just realized that I have EIGHT jars of tahini! I have no idea how I managed to accumulate so much of it. I use tahini for sesame noodles and for making hummus. How do you use tahini? I need to use this up because some of it is getting old and I'd hate to end up just throwing it all away. ETA: We REALLY dislike falafel. Yuck! Quote Link to comment Share on other sites More sharing options...
Caitilin Posted November 16, 2011 Share Posted November 16, 2011 This will only get you so far, but I really like tahini and jam sandwiches--like an alternate to PBJ sandwiches. I also use it in marinade for chicken with ginger and teriyaki, etc. Quote Link to comment Share on other sites More sharing options...
GailV Posted November 16, 2011 Share Posted November 16, 2011 This morning I found 2 open jars in my refrigerator. Is this an epidemic? Jars of tahini are infiltrating our homes? I've no other ideas -- just hummus. Also, in the summer I like it with cucumbers and tomatoes, but it's about 40F here, and that really doesn't sound too appealing. So, :bigear: Quote Link to comment Share on other sites More sharing options...
celticmom Posted November 16, 2011 Share Posted November 16, 2011 Baba Ghanoush http://allrecipes.com/Recipe/baba-ghanoush-2/detail.aspx This is an egplant dip. I like it even better than hummus. Quote Link to comment Share on other sites More sharing options...
BrookValley. Posted November 16, 2011 Share Posted November 16, 2011 Halva!! :D Yum. *runs off to dig for jar of tahini in pantry* Quote Link to comment Share on other sites More sharing options...
Random Posted November 16, 2011 Share Posted November 16, 2011 If you have snow peas, Warm Snow Pea & Chicken Salad is really good! Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted November 16, 2011 Share Posted November 16, 2011 8 jars!? :lol: Salad dressing (lemon tahini is great), hummus, babaganous, I make a sort of a garlic/yogurt/tahini/lemon thing that is nice tossed with pasta and greens...? 8 jars? Quote Link to comment Share on other sites More sharing options...
gaillardia Posted November 17, 2011 Share Posted November 17, 2011 Send me a jar. I can't find it here. Or I have to drive an hour for it. Yes, what everyone else said, hummus, eggplant dip -- also known as Baba Ghanoush. Caitilin, what is your recipe for marinade with it? Quote Link to comment Share on other sites More sharing options...
Jyniffrec Posted November 17, 2011 Share Posted November 17, 2011 With tuna and pine nuts! The recipe that I use is called tuna tahini salad. It is really good! Quote Link to comment Share on other sites More sharing options...
Barbara H Posted November 17, 2011 Share Posted November 17, 2011 8 jars - Hilarious! Good luck. Quote Link to comment Share on other sites More sharing options...
Caitilin Posted November 17, 2011 Share Posted November 17, 2011 :blushing: I don't really have a recipe for it; it is *loosely* based on a sherry/soy sauce marinade for stir fry from the Joy of Cooking, but basically, I throw in whatever I have in the fridge. Usually that involves mixing some stone ground mustard with olive or sesame oil--and in this case, tahini!--adding chopped fresh ginger and garlic, tamari, whatever "Chinese-y" sauces are in the fridge, and maybe some wine, or sherry, or even whiskey, if that is all I have right then. All alcohol is clearly optional in this scenario.:D IMO, the marinade is good on both beef and chicken, and tastes best if it marinates about 4 hours or so. Too long and it gets kinda salty; to short and it is kinda tasteless. :001_smile: Quote Link to comment Share on other sites More sharing options...
Amira Posted November 17, 2011 Share Posted November 17, 2011 I would love to have your problem. At least I can get tahini here because there are lots of people from Turkey. Here's an easy fish recipe, this is a dip or sauce, and this is a flatbread filled with tahini that is amazingly good. Quote Link to comment Share on other sites More sharing options...
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