Tahini Paste with Sumac

My son is not fond of vegetables, but I saw him once dipping spinach in the mayonnaise that was on a salad that was also served, and thought that he might eat spinach with mayonnaise. I made this and it was a big success.Try adding crabsticks or chikuwa fish paste sticks instead of the hanpen fish cakes. Recipe by JUNSEI mama

This is a wonderffully easy, cheap, and delicious Chinese sesame paste.Grind the sesame seeds thoroughly until they form a glossy paste. Recipe by Cooking S Papa

This simple salad is made of tahina paste, flavored with garlic, cumin and parsley. Serve with Arabic bread.

The herby crust and the mayonnaise coating locks all the juice inside the chicken breast, and the creamy sumac dressing is a must; you can use this dressing for any white meat dishes.

I recreated a dish I had at a yakitori restaurant. At the yakitori place it was on a skewer, but I omitted that. It looks a bit like okonomiyaki.Even if you don't like mayonnaise you'll enjoy this and not taste any kind of cheesy flavor. Please use good kimchi and chicken thigh meat. I tried it with breast meat and it was rather tough. Recipe by risu

I had leftover sesame paste, so I dissolved that into milk and hardened it with gelatin to make pudding.The reason why you chill the bottom of the pot in ice-cold water after the gelatin is dissolved is to prevent the sesame paste and milk from separating. It also hardens much faster if you cool it down and stir to thicken before pouring it into a container.If you don't cool the mixture down thoroughly, it will form two layers. It's also tasty that way. For 4-5 servings. Recipe by nana recipe

I was craving a fish taco so I made this low fat version. It would be better with corn tortillas but I only had whole wheat flour tortillas.It uses frozen corn that you broil in the oven to mimic grilled corn. And healthy sautéed veggies in water. No oil is used except to grease the baking dish.I also used dried Sumac instead of lemon juice. Sumac has a sour taste and I don’t tolerate citrus well. Turned out really good. The fish was flavorful and not dry.

After a Persian cuisine craze last year, I am still craving for more Middle Eastern cuisines. I had fallen in love with the ingredients they used just as much as how I missed having a wonderful aroma in my kitchen. The thought of making this flatbread came when I wanna make use of my leftover sumac. "Instead of buying a ready-made za'atar, why not use my sumac to make my own, and why do I need za'atar? Yes! Manakish!" I was talking to myself in monologue. Lol!Bread is our 1st food. Until to this day, we are still eating bread, especially flatbread, in all shapes and forms all across the globe. It is fascinating! Munching down a flatbread, we can taste different kinds of ingredients from different countries and cultures. Especially the wonderful aroma that's coming out of the oven. I feel like I am walking down the streets of a Middle Eastern country.I serve my manakish with a simple salad on the side. I couldn't find any fresh cucumber and mint in my local grocery store, so I replace them with shredded carrot and finely chopped coriander, respectively. I wanna keep this 100% vegan. I used a vegan feta cheese, which is a tofu-based cheese and sprinkled all over my manakish. This is a fairly easy dish to make and I hope you will give this recipe a try and have your kitchen filled with an amazing aroma.

Great for using and preserving a large amount of garlic.The origin of this recipeI saw a method on TV where garlic was fried with the skin on. I received a lot of peeled garlic, fried it, and mashed it, resulting in a rich paste.

This sandwich recipe is inspired from the Palestinian Msakhan, made of chicken, onions & lots of sumac.

I can’t eat burgers because they’re too high in fat, so I found this recipe online and modified to use 99% lean turkey instead of 93%. Coating the patty with dried sumac forms a bit of a crust and enhances the flavor without drying it.I also used sumac in the tzatziki recipe, but you can use lemon juice to taste instead.

Well, this recipe was chopped & skewed from one I found.. And I just loved it that much more, had to share.. Hope you enjoy it!!

A flat dough topped with a mix of thyme, sumac, sesame grains and olive oil, then oven baked. You can find it in all bakeries in Lebanon; it is a traditional breakfast pie. A perfect appetizer too when served in small sizes.

A must try in the Lebanese salad world! A large variety of vegetables are cut in cubes and tossed with sumac, then sprinkled with fried pita bread bits.

I've been making this for so many years...This cabbage with natural salt was part of the menu of an izakaya (Japansese gastro-pub) that I went to. I was kind of surprised that lemon was supposed to be squeezed over the salt while eating, but it was actually really good. Garlic sesame oil is an indispensable sauce that let's you enjoy even something as seemingly bland as cabbage!The salt won't dissolve in the garlic sesame oilbut will sink to the bottom, so be sure to stir it up from the bottom before using it. This very simple and easy recipe really brings out the natural sweetness of the cabbage. Uploading this recipe is kind of embarrassing since it's so easy. Recipe by Heartful Kitchen Rei

I once tried a Korean dish where chives were finely chopped and mixed with a Korean sauce as a part of the dipping sauce. It was quite interesting, almost like a simple kimchi, and it paired well with the rich Korean BBQ, cutting through the greasiness. This time, I decided to chop up some chives and mix them with my favorite dipping sauce to pair with quick pan-fried dumplings. It turned out to be really delicious.

I rearranged the recipe that my friend taught me some time ago when we were living in company housing together.Use a small amount of salt. When you are mixing the pasta with the sauce, please adjust the flavor.When you have leftover sauce, spread some on a baguette and toast it. I think it will go well with chicken dishes as well. Recipe by Higacchi

In Korea, this dish called "ojingeo bokkum", is not, in the true sense of the word, a "kimchi" dish. I had it served to me as a child, and I never forgot the taste. As an adult, when I realized it was ojingeo bokkum, I was thrilled! Ever since, I've been enjoy it homemade.It's delicious even without the gochujang. It stores well in the refrigerator for about a week; after that, the water and oil start to separate. When your appetite is weak, it may taste salty, so adjust the taste to your liking. Recipe by Heartful Kitchen Rei

I've made various versions of scones based on nokko.t san's recipe "Flaky Scones Made Easy with Cooking Oil".This time I just happened to receive a lot of sweet potatoes, so I thought I'd like to try a sweet potato version of the scone. It was a big success!- You can use either olive oil or vegetable oil. I've used half and half mixtures as well.- Oh no! I put the flour in without sifting. It'll be OK if you just mix everything in evenly in step 4.- When spreading out the dough you can use a rolling pin but spreading it with your hands works as well.- These scones are moderately sweet. Recipe by Kaeha

The black cherry flavor of the sumac melds with the cilantro and lime to create a fruity forefront flavor, while cumin, fennel, mint, cayenne, and other flavors subtly fill out the background flavors.

It is hard to find cheap tahini here in my area of Spain, so I wanted to make my own! Especially for my hummus base. Enjoy.

I wanted a rib recipe that did not rely on paprika as the main spice component and this is what I came up with.

A marriage of tea-smoked salmon and tomatoesThe origin of this recipeI wanted to try smoking with tea. It was my first time smoking, so I looked it up as I went along (haha).

I used to make goma dofu by grinding up sesame seeds, but this is a lot easier. But it doesn't have that nutty flavor.By one pinch of salt, I mean the amount of salt you can take with your thumb, index finger and middle finger. Recipe by Tadacchi

This is an easy and useful paste. You just mix all ingredients together, and use it for potato salada, pasta, pizza, sandwiches, even for hand-rolled sushi!

My husband gets home late, so I wanted to come up with a noodle recipe that can be made in advance and is light on the stomach. Now this recipe is a family favorite. I think you could use pasta too.If you don't have sesame paste, use ground sesame seeds. After chilling the sauce, mix it up before putting it in the serving bowl. The color may look a bit pale in the main photo, but as long as you use the right amount of ingredients it will be properly flavored. Make sure to chill everything well before serving. Ice cold, it tastes so much better than when it's just lukewarm. Cook the noodles so that they're on the firm side before draining, rinsing well in cold water and draining again. For 1 serving. Recipe by Sabumochi

Easy and simple recipe. It does not contain preservatives and many ingredients , and it is useful, healthy and better than shops and very easy.

I didn't have sesame paste on hand, so I came up with this homemade version that's easy and safe to eat. Recipe by Meronpan999

The most famous Lebanese appetizer of all times! It consists of pureed chickpeas blended with tahini - sesame paste -, garlic and lemon juice. It is served with a drizzle of olive oil and pita bread.