The CookingBites Recipe Challenge: Tahini

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Mountain Cat said:
I have a couple ideas, and I will see what I end up making... It will be today or tomorrow.

I picked up two jars of tahini last Friday - one is the regular Lebanese tahini, and the other is a Harissa tahini. I'll cook my contribution with the regular, and if I've time to make a second... I'll think about the Harissa one. (I suspect I won't.)
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I love harissa, but I love it less when an end product infuses an extra flavor in it. I am the same way about flavored liquors. You don't know until you try it much the added flavor overpowers the original flavor. It can turn out to be very good (I love Kraken spiced rum, for example). But, it's even harder when you try to use it as an ingredient, rather than just a dip. I hope it works out for you.
 
The Late Night Gourmet said:
ElizabethB: any thoughts of extending the deadline? I don't think I have any more to make (though I'm not 100% certain about that), but it sounds like you have a few potential recipes that are on the way. The deadline is Sunday.
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We can always extend if the judge agrees. I'm afraid I've made nil entries so far. This is the first time ever I've not made an entry and I usually make several! An extension might help me personally although I've got issues going on here at home and I'm not doing my usual cooking. Also I'm not a fan of tahini at all. Sorry ElizabethB - I even bought a very expensive brand in the hope of a miraculous conversion. :ohmy:

I do have one or two ideas though (as always).:D A chicken thing has been jotted down in my notebook... and a lentil dish.

Its your call ElizabethB. We could extend until the end of August.
 
TastyReuben said:
My wife loves that stuff, she'd eat it every day. Me...I'm very ambivalent about it. I don't hate it, but I don't get all the raving about it, either.

Maybe because around here, I still think of it as a food fad. There was no hummus here when I was a kid, or a teen, or a young adult, or a proper adult.

Then, one day about 15 years ago, everybody started talking about hummus, and it was always in a condescending tone, "You mean you've never had hummus? Oh, what's wrong with you?!?! I simply adore hummus!" - and the first time they had it was the week before when they were similarly shamed by someone else. :laugh:
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I can understand your thoughts on this. When something becomes trendy, I have an innate resistance to it. It seems to come with an implied "you're not cool if you don't like this" (which is what you basically said). Weirdly, if the exact same thing is offered as a "have you tried this?", I am always open to it. I always want to try new things.

Really, hummus is an example of how putting just about anything in a food processor can make it into a sauce. That's a pretty cool thing. But, what you just posted is giving me an idea for a new thread..."trendy foods: should we love them or hate them?" or something like that.
 
The Late Night Gourmet said:
Is that a first? I've been part of the forum since 2017, and I don't recall seeing you enter less than, maybe, 5 entries (I don't think that's an exaggeration). :)
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No its not an exaggeration - its a first for me not to enter. I still have a little time though. I'll try to make something today.
 
I have one more recipe picked out, I just don't know if I'll manage to get to it. It's a kofta recipe with a tahini sauce, and MrsTasty does not like kofta, so I'm always in a bit of trouble when I make it. :wink:

I'll also confess that I'm not wild about tahini, but mainly because it's a pain in the butt getting it out of the container, measuring it, getting it out of the measuring cup, etc. It's like glue and it gets on everything by the time I'm done with it.
 
TastyReuben said:
It's a kofta recipe with a tahini sauce
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That sounds interesting. I love kofta.

Re measuring the tahini, I simply teaspoon or tablespoon it straight out of the jar into the dish rather than pre-measure it. If the recipe specifies a cup measure then its easily converted to spoonfuls. Also, with an ingredient like tahini its really not going to matter if you measure it a bit under or over. Having looked at numerous recipes for tahini/yoghurt sauce, for example, its pretty obvious there isn't a fixed ratio of tahini to yoghurt. Tahini varies enormously in viscosity in any case, so even if you follow a recipe precisely, the results could vary a lot depending on the tahini you use. The one I have is very liquid but I remember another jar I had a while ago was much thicker and more like peanut butter.

P.S. I PM'd ElizabethB to see if she will extend the deadline.
 
The Late Night Gourmet said:
I love harissa, but I love it less when an end product infuses an extra flavor in it. I am the same way about flavored liquors. You don't know until you try it much the added flavor overpowers the original flavor. It can turn out to be very good (I love Kraken spiced rum, for example). But, it's even harder when you try to use it as an ingredient, rather than just a dip. I hope it works out for you.
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True. Which is why I decided just to use regular tahini for this challenge. (I am hoping to post in a few hours.)
 
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