Middle Eastern Tahini Salad Recipe - Little Sunny Kitchen (2024)

FAQs

What is Persian salad made of? ›

In a small bowl, stir together the cucumber, tomatoes, onion, feta, and mint. Refrigerate, covered, for 20 minutes. In a small bowl, whisk together the lime juice, oil and pepper. Pour over the cucumber mixture, tossing to coat.

Tahini is made from ground sesame seeds. It's rich in important nutrients like fiber, protein, copper, phosphorus, and selenium and may reduce heart disease risk and inflammation. What's more, test-tube and animal studies suggest that sesame seeds may have anticancer properties.

Bitterness is generally part and parcel of tahini - it's how ground sesame seeds taste. What you will find, however, is that some tahini can taste more bitter than others. This is down to a few things; like how that particular tahini is processed, or the levels of something called oxalic acid in the hulls of the seeds.

My traditional Lebanese Salad (salata) is a crisp salad of romaine, cucumbers, onion, and tomato with a garlicky, lemony vinaigrette. Mouthwatering! We eat this one almost every day.

Persian food was developed in royal courts, resulting in dishes far more elaborate than other cuisines associated with the Middle East. Rice jewelled with fruit and studded with meat became a specialty during the Safavid empire at the end of the 16th century, positioning the grain as a staple in wealthy homes.

I make my Mediterranean Chopped Salad with simple vegetables like tomatoes, cucumbers, and onions mixed with chickpeas, feta cheese, and olives and toss it all in an herby, lemony vinaigrette! All you have to do is chop all the ingredients, make the dressing, and then mix everything together right before you serve it.

So, What Are Persian Cucumbers? Persian cucumbers are small (five to six inch long), thin-skinned cucumbers with very few small seeds.

Originating from the Levant area, which includes countries like Lebanon, Syria, Jordan, and Palestine, Fattoush was traditionally a way to use up stale bread and seasonal vegetables. Its name derives from the Arabic word 'fatteh', meaning 'crumbs', referring to the leftover pita bread pieces mixed into the salad.

What flavors go good with tahini? ›

As Solomonov has well established, tahini makes perfect hummus. But the sesame paste can also add a rich, silky texture and roasted, nutty flavor when blended with white beans, edamame, roasted carrots, or even guacamole. Cut up some vegetables and pita and start dipping.

Stir your tahini well before using, as the oil separates during storage. Once opened, you may have to vigorously stir the oil back into the sesame paste. Store the jar in your fridge to prevent spoiling. Tahini keeps for many months, but the oils will go rancid over time.

Store-bought tahini can either live in a cool dark place or in the fridge (we prefer the pantry, as the fridge can change the consistency of your tahini, making it less silky smooth). If you've mixed your tahini with other ingredients to make a sauce, always keep it in the fridge and use it within 5 days.

Tahini has a very earthy flavor and is slightly bitter, but not overpowering. Although the spread resembles peanut butter and other nut butters, it does not have a similarly sweet flavor profile. The toasted sesame seed flavor shines through in this creamy, rich ingredient.

It is a much richer and denser alternative to mayonnaise, with a concentrated savory nuttiness that stands out no matter what you pair it with. You've undoubtedly eaten it in hummus, but tahini is also a creamy ingredient in countless salad dressings, sauces, and even avant-garde cookie recipes.

Although both are creamy and commonly used as condiments, the two have very different flavors and textures. Tahini is rich, nutty, and can be slightly bitter tasting. Mayonnaise is very smooth, light, and creamy. If you're interested in a mayonnaise recipe, try my healthy mayo recipe.