Read more: Peanut Butter, Ranked From Worst To Best The tahini sauce that Jacobson described (as well as the one included in our recipe above) is a pretty standard gyro shop staple. Tahini ...

Claire says: “This recipe makes an excellent side dish, or a light lunch or supper with some flat breads. You will see when making the tahini sauce that ... These are best eaten fresh on the ...

It's as simple as that! Hint: This sauce tastes best if it has a chance to sit in the fridge for at least an hour or two so ...

Honestly, it’s so good that calling for burrata in a recipe almost feels like cheating ... with Sichuan chili crisp or Calabrian chile paste (try TuttoCalabria’s version for the deepest ...

The tahini paste is a protein and calcium rich ingredient ... in colour and has a more bitter taste. Light tahini is best for this recipe and is now widely available. However, there is a big ...

The recipe specifies Soom brand tahini. If you use another brand, it may be thicker, so you may need to flatten the cookies (to 1½ inches across) before baking.

1. In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the ...

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic. Pulse to roughly chop and combine. Blend in juice of ½ lemon and a generous pinch of salt.