TEHINA RECIPE
TEHINA RECIPE -
This is the best tehina I've ever tasted! My mother in-law taught me how to make it. I love the texture, it's very light and creamy. You can use it in hummous, baba ganouj, salad dressing or on it's own as a spread or dip.
Total Time 10 minutes
Prep Time 10 minutes
Yield 2 cups
Number Of Ingredients 5
Steps:
- Mince garlic in food processor Add tehina While food processor is running add water SLOWLY, approximatelty one teaspoon at a time You'll notice that the tehina will begin to clump up and look like it's separating.
- Continue gradually adding the water, allowing it to become incorporated into the tehina before adding any additional water.
- Add lemon juice and salt to taste Note: the tehina will look thin and runny.
- It will thicken and become light and creamy when chilled in the refrigerator.
Nutrition Facts : Calories 468.6, FatContent 38.4, SaturatedFatContent 5.4, CholesterolContent 0, SodiumContent 62, CarbohydrateContent 24.4, FiberContent 7.6, SugarContent 0.6, ProteinContent 14.6
QUICK TEHINA SAUCE | RECIPE - RACHAEL RAY SHOW
Add rich and nutty creaminess to everything with this sesame seed-based sauce from chef Michael Solomonov's cookbook "Israeli Soul."
Provided by Michael Solomonov
Number Of Ingredients 6
Steps:
- Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor
- Squeeze in the lemon juice, then pour the tehina on top, making sure to scrape it all out of the container
- Add the salt and cumin
- Process until the mixture looks peanut-buttery, about 1 minute
- Stream in the ice water, a little at a time, with the motor running
- Process just until the mixture is smooth and creamy and lightens to the color of dry sand
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- 1. In a small bowl, Mix 2 containers of Sabra tehina with water until it is thin but not watery. Set aside. 2. Mix meat with all ingredients except reserved tahini (this will become your simmer sauce); parsley, paprika and pistachios (all for garnish). 3. Mix meat so that all ingredients are integrated. Do not over- handle. Form into 1 inch rounds and then pat into small football shapes. 4. Heat oil in large ovenproof pan or pot. When oil is shimmering, add meatballs and brown on both sides, approximately 3 minutes per side. Do not crowd the pan. You will need to brown in 2-3 rounds. 5. When meatballs are browned, remove from pan and set aside. Wipe pan of meat and onion crumbles and any extra oil that has pooled. 6. Pre-heat oven to 350 degrees Fahrenheit with shelf set in middle position. 7. Pour 1/2 of tehina mixture into bottom of ovenproof pot or cast iron pan. Place meatballs in the pan in a single layer. Pour remaining tehina over meat. 8. Place pan in oven and bake, uncovered for 30 minutes. Check meat for doneness by cutting into one of the meatballs. 9. If meat appears a little dry, drizzle 1/4-1/2 cup of thinned tehina over the meatballs and place pan back in oven to warm. 10. Serve meatballs garnished with chopped parsley, pistachios and a sprinkle of paprika. Serving notes: These meatballs are delicious tucked into a lettuce wrap with extra tehina drizzled over the meat. They may also be tucked into a warmed pita or served over brown rice or your grain of choice.
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