I came across this Tahini cheesecake at The Guardian. Have not tried it, but looks interesting!

http://www.theguardian.com/lifeandstyle/2013/mar/23/good-for-you-tahini

Garlic Sesame Dressing

It is my husband's recipe based on SASS garlic sesame dressing from Austin, TX. We use it on everything, but our favorite is to use it as a marinade for tofu or chicken.

5 tbs canola
2 tbs cider
2 tbs shoyu
1 tbs tahini
2 tbs water
~2 tsp chopped garlic
1/4 tsp lemon juice
1 tsp rosemary extract (dry rosemary ground in mortal and pestal with a small amount of oil and water)

Mix everything. Pulse with hand-held blender till garlic gets to desired smashedness.

Anonymous wrote:Can you freeze tahini?

I wouldn't freeze tahini, but in the fridge, it'll stay good for a long time - at *least* a year.

Can you freeze tahini?

Anonymous wrote:Ohmygod 14:16 - I want ALL THOSE RECIPES!

Especially: tahini bars (bonus if you have a recipe that includes oatmeal). tahini cookies. tahini lemon sauce for fish, glaze for eggplant.

Any tahini recipes you can share would be hungrily appreciated!

Here is a link to ice cream recipe since I have it saved already (I used much more whole milk than cream, more tahini, more honey, and a touch more salt than called for. I didn't have arrowroot but will try that next time I'm at my friends house ... since he houses the ice cream maker )

http://www.thenourishinggourmet.com/2012/07/halva-ice-cream-made-with-tahini-and-honey.html

The bars are REALLY easy. I just took a no bake peanut butter bar and subbed in tahini:

Ingredients
1 cup butter melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup + 4 tablespoons peanut butter (I didn't add the 4T tahini to the chocolate but did use extra in the base)
1 1/2 cups semisweet chocolate chips

*** I also added a T of sesame oil to the base to counter the extra tahini and because someone who had tried this before me (chowhound.com) mentioned the tahini ends up really mellowed out compared to peanut butter.

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

I don't have an oatmeal bar or cookie recipe that I've used but have seen a bunch. Now that I can't have gluten I actually wonder what it would be like to replace the graham cracker crumbs here with oats (maybe some ground some whole)? If you try it, let us know!

Or try this (which I have saved but haven't made) and report back too: http://www.tasteofbeirut.com/2012/01/oatmeal-bars/

Cookies I did try but need to figure out a flour free version (there are tons of GF tahini cookie recipes out there ... I've just never made one): http://www.eatingoutloud.com/2009/08/tahini-sesame-cookies.html

Tahini lemon sauce for fish is easy but done by taste (I use my vitamix usually if I'm making tahini from sesame seeds at the same time but any processor should work). I'd say 1/2 cup tahini, 1/4c lemon juice, clove garlic, pinch salt, and enough olive oil and water to get it both creamy but also the right consistency for what you want. (I know many people put parsley in that same sauce ... my DH hates it so I don't.)

The basil version is very similar but add basil and grated Parmesan cheese. It becomes sort of like a tahini pesto and I thin it a good bit with water to make it salad dressing consistency. Love.

The eggplant is sort of a riff on Nasu Dengaku http://momofukufor2.com/2010/06/nasu-dengaku-miso-glazed-eggplant-recipe/ . I like to use Japanese eggplant (I slice horizontally, score in a criss-cross pattern, sprinkle with salt and let sit until some of the bitter juices have drained, then rinse and dry) and first brush with some olive oil and bake until pretty soft. Then take out the eggplant, turn oven to broil, and top with the linked recipe except add extra mirin, take out the sake, and add a few Ts of tahini.

Make your own goddess dressing

If you want recipes try www.soomfoods.com

There are fantastic recipes as I said above in my previous post. I'm not a troll- just a friend of one of the owners of Soom Foods and also thought people would appreciate supporting a local business.

There was a recipe for a chilled soup with tahini in the nytimes at the beginning of the summer-I've been meaning to try it.

BIL used it in salad dressing, he just wings it but there's probably a recipe out there somewhere.

Ohmygod 14:16 - I want ALL THOSE RECIPES!

Especially: tahini bars (bonus if you have a recipe that includes oatmeal). tahini cookies. tahini lemon sauce for fish, glaze for eggplant.

Any tahini recipes you can share would be hungrily appreciated!

Anonymous wrote:Go to the website for Soom Foods and they have a ton of recipes for using Tehina. They have their own product which is AMAZING. The recipes are great but we've also played around ourselves with it and had some really great dishes. The last time we used it- we cut up eggplant, zucchini, squash, onions, and peppers and sautéed with crushed garlic, a little bit of olive oil, and the Tehina and it was fantastic.

Not OP but thanks! I adore all things sesame and that web site looks great.

OP, as mentioned, for both sweet and savory I can't get enough tahini so here are some ideas ... I'll post recipes if you want any of them.

Tahini cookies (nice gluten free option)
Tahini ice cream (sweetened with honey and so so good)
Halvah
Tahini bars (regular peanut butter square recipe ... kind with pb base and chocolate top ... but using tahini)

Tahini lemon sauce for fish
Tahini glaze for broiled japanese eggplant (kind of like shabu shabu sauce)
Tahini basil salad dressing

Baba ghanoush
Onion tahini dip

So many others. (I'm really not that gluttonous ... my two greatest weaknesses are seed and nut butters, otherwise I'm pretty health/calorie conscious )

Put it on falafel

Go to the website for Soom Foods and they have a ton of recipes for using Tehina. They have their own product which is AMAZING. The recipes are great but we've also played around ourselves with it and had some really great dishes. The last time we used it- we cut up eggplant, zucchini, squash, onions, and peppers and sautéed with crushed garlic, a little bit of olive oil, and the Tehina and it was fantastic.

tahini yogurt dressing

Have a large, delicious jar of tahini. Other than hummus, what can I make with it?