Tag Archives: Tahini

How to make Meat Pastry

Meat Pastry Published
4 cups flour
1 cup lukewarm water
¼ cup olive oil
2 medium potato boiled and mashed
2 teaspoons yeast
¼ cup lukewarm water
½ teaspoon salt
In a large pan mix all ingredients above except the water should be added slowly then knead-together until you get very smooth dough. Leave it to rise 10 to 15 minutes or until become double in size.
5 medium chopped tomatoes seeds removed
500g ground meat
4 large chopped onions
2 tablespoons vinegar
2 tablespoons tahini
1 teaspoon salt or less
½ cup ghee or olive oil
½ cup pine nut
½ teaspoon all spice
½ teaspoon cinnamon
½ teaspoon black pepper
¾ cup yogurt
Egg wash
1 egg
3 tablespoons milk mix it together
In a large skillet sauté chopped onions with oil onion translucent, add meat stir it together for 3 to 4 minutes more then add the spices and salt.
In a large bowl add tahini, vinegar and yogurt, tomatoes mix them together. Then add meat and onions to the mixture.
Knead the dough to a large sheet ¼ inches thick then cut them to a small circle shape, or any shapes and size you like, larger or smaller. Take one circle and put 2 tablespoons of the meat mixtures and spread it on the top of the circle fold the dough of the circle over each other from top to the middle and seal it together the take the bottom and fold it over the two sides and you will get the shape of triangle. Do the same thing to the rest of the circles. Brush a baking tray with oil, then arrange the triangles on the tray, brush the top of each triangle with oil.
Bake at 450°F or until golden brown.
You can just put the mixture on the top of the circles without folding.
Omit the Oil on the top and the Egg Wash if you want to use this method.


How to Make Eggplant with Lemon and Tahini

Eggplant with Lemon and Tahini
2     large eggplants
3     tablespoons tahini
3     tablespoons plain yogurt
1     tablespoon lemon juice
2     tablespoons olive oil
2     tablespoons pomegranate seeds
2     tablespoons chopped parsley
Salt to taste
Wash and peel the eggplants then cut into half slices. Put them into microwave dish add 2 tablespoons water and two tablespoons lemon juice for discoloration and toss them together, cover with plastic wrap cook in microwave for three minutes or until done. Mashed like the puree. Mix the tahini with 2 tablespoons water adds the lemon juice and garlic mix them together, and then add the mixture to the eggplants and salt. Put eggplant mixture in serving dish garnish with chopped parsley and put the pomegranate seeds and olive oil on top.

How to Make Fish in the Jacket

Fish in the Jacket


2 lb            sheat-fish or chub fish

130 g        vegetable oil

250 g        flour

10    g        yeast

1                 egg

100 g       water

1                cup chopped parsley

1                lemon cuts in slices

2                lemon cut in wedges

Salt and pepper as needed


Clean the fish well, rinse and salt it.

Prepare the soft dough from flour.

In a large bowl add flour, yeast, egg, salt and water. Mix the ingredients together let it rise. Then divide it in two and mould two oblong sheets somewhat larger then the fish. Put one of the sheets in an oiled pan, then put the salted fish on it, and cover it with the second sheet. Connect the ends of the two sheets to one another, by covering the fish completely and preparing it for stewing. Pour the remaining fat over the dough and put in a moderately hot oven until done. The fish will take long time to cook, but will remain succulent and delicious. Remove the fish from oven and transfer it to a platter with the bed of parsley and but the lemon slices and wedges around the platter.

Salsa for Fish


2          cups chopped parsley 

¾       cup tahini paste or sesame paste

2         cloves garlic more or less

2         tablespoons lemon juice or to taste

Salt to taste


Put parsley, tahini and minced garlic in the food-processor on high-speed for 3 minutes till the parsley are very fine then add lemon juice to taste and salt.