ISRAELI TAHINI SAUCE RECIPES

Steps:

• Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.

Steps:

• For the za’atar, combine ingredients in a small bowl
• For the marinade and chicken, in a large bowl, whisk up about ? of the spice blend with the tahini, lemon zest and juice, water and EVOO, add the chicken and onions and toss, then marinate 30 to 60 minutes
• ?Preheat broiler with rack one above center and cook chicken and onions on a large foil-lined sheet tray 25 to 30 minutes, turning once
• Listicle: Rachael Ray 24-Ounce EVOO Bottle For the tahini-yogurt sauce, combine remaining spice blend in a food processor with tahini, EVOO, lemon and yogurt, then process and add salt or water, if needed
• Place in squirt bottle or serving dish
• ? ?  For the rice pilaf, heat EVOO and melt butter into it over medium to medium-high heat in saucepot or covered medium pot
• Add broken pasta and lightly brown, then add rice and season with salt, pepper and turmeric and toast 2 minutes more
• Add broth or water or mix of the two and bring to a boil, then reduce to a simmer, cover and cook 15 minutes
• Remove from heat, let stand covered 10 minutes
• Fluff with fork and serve alongside shawarma
• When chicken comes out of oven, top with herbs and arrange on bed of lettuce, tomato and onion
• ?Top with giardiniera
• ?Pass pita, tahini-yogurt sauce and pickles