Potatoes In Tahini Sauce Recipes

KIFTA AND POTATOES WITH TAHINI SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Roll meat into 2 1/2-inch long pieces and arrange in a baking pan.
• Bake in the preheated oven for 15 minutes.
• While meat is cooking, heat vegetable oil in a frying pan over medium heat. Add potatoes; fry until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
• Remove lamb from the oven; drain and discard any fat from meat. Leave oven on.
• Combine garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set tahini sauce aside.
• Arrange potatoes on top of lamb in the baking dish and pour tahini sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
• Bake in the preheated oven until lamb is no longer pink and an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), about 30 minutes more.

POTATOES WITH GREEN TAHINI SAUCE

Steps:

• Place potatoes in a large pot, add 2 tablespoons salt and cover with cold water by about 2 inches. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Let the potatoes cool to room temperature in the water, 1 1/2 to 2 hours. Drain and cut the potatoes in half.
• Combine cilantro, tahini, lemon juice and water in a food processor (or blender); process until very smooth, adding additional room--temperature water by the tablespoon as needed for a smooth sauce.
• Toss the potatoes in a large bowl with the tahini sauce, parsley and the remaining 1/2 teaspoon salt. Drizzle with oil just before serving.

POTATOES WITH GREEN TAHINI SAUCE

Steps:

• Place the potatoes in a large pot, add 2 tbsp. kosher salt and cover with cold water by about 2 inches. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Let the potatoes cool to room temperature in the water, 1 1/2 - 2 hours. Drain and cut the potatoes in half.
• Combine cilantro, tahini, lemon juice and water in a food processor and process until very smooth, adding additional room temperature water by the tablespoon as needed for a smooth sauce.
• Toss the potatoes in a large bowl with the tahini sauce, parsley and the remaining 1/2 tsp. salt. Drizzle with oil just before serving.

POTATOES IN TAHINI SAUCE

Steps:

• Crush the garlic with a little salt in a bowl.
• Slowly add the Tahini paste and beat well.
• Add a little water at a time, alternating with lemon juice and keep beating.
• The consistency should be medium thick.
• Add salt to taste.
• You should have an overall tangy taste.
• Mix the chopped parsley and blend well with the Tahini sauce.
• Peel the potatoes and dice into a serving bowl.
• Pour enough Tahini sauce to generously cover the potatoes.
• Serve immediately.