Highly requested tahini recipe! Its super easy and cheap to make.
You can also order this from my online Arab Pantry.
Start by dry roasting your sesame seeds in a skillet on the stove. You will need to stay by your pan and stir constantly because the seeds are small and could burn quickly. They should become a golden brown color. This process takes a few minutes. Pour your toasted sesame seeds in a food processor. Blend for a couple minutes. Add the oil. Blend until smooth, creamy, and liquid... look for that tahini consistency. If you don't know what to look for, check the video. It will take at least 5 minutes in the processor. Tahini is done! Store in an airtight container in the fridge for 1 month. To make the Halva / Halaweh, you will need:
Place the pistachios in a pre-prepared mold lined with parchment paper. The paper will help you release the halaweh from the mold later. Mix all other ingredients together. Pack the mixture into the mold. Refrigerate the halaweh for 2 hours minimum, overnight is preferred. You can add more or less powdered sugar to taste. If it's not sticking together like play dough, add more powdered sugar. How do you like to enjoy your halaweh? I love mine on peanut butter toast or even straight out of the jar!
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I wanted to celebrate our first milestone of 5 THOUSAND SUBSCRIBERS. I want to thank you all for you support on the channel. There are times when I get so busy with life that I completely neglect the channel but your support, love, and comments remind me to keep doing what I love. I am blessed to be able to share good food and recipes with you. I hope you continue to support me as the channel grows and takes on new projects! Ramadan Mubarak! Happy Ramadan! This giveaway beings on May 20, 2018 and ends on June 8, 2018 . Good luck to all. Giveaway details below... IN the video, I show you what the grand prize looks like:
Besides the grand prize winner, there will be 10 RUNNER-UPS who will receive a handwritten thank-you card and an exclusive recipe from my personal cookbook. If you win, you'll just specify if you would like a sweet or savory recipe.
I will then choose 4 runner-ups from Twitter, 3 from Instagram and 3 from YouTube. Your chances of winning are higher on Twitter... just sayin... Good luck! The grand prize giveaway is open to US residents only. But the cards are open to everyone internationally!
If you've never had sfeeha before, it's a thin and crispy meat pizza. The flavors are incredible and I recommend for you to try this recipe. It's so easy to make and so delicious to eat! You can freeze your sfeeha for later food emergencies.
Sfeeha is best served fresh and hot with plain yogurt for dipping. You will need: Corn or flour tortillas 1 lb ground beef, lean and ground twice 1 medium yellow onion 3 medium fresh tomatoes 1 green spicy pepper 1/4 cup pine nuts or other nut* 2 TBSP tahini 1 TBSP yogurt 3 TBSP pomegranate molasses 1 tsp salt 1/4 tsp black pepper 1/2 tsp ground all spice *I processed some almonds and used that in my recipe today* Process and strain each vegetable separately (see video for visual details). Mix in the straining bowl. The vegetables should not become juice in the processor, nor should they be too chunky. Add all the other ingredients to the veggies and mix well. Let this mixture rest and drain in the fridge for 30 minutes minimum. Return to the bowl and mix every 10 minutes to keep the mixture draining and to help the flavors combine. You can make this up to 24 hours in advance. Spread on flour tortillas. I used corn tortillas in the video because I wanted to experiment a delicious gluten-free option! Make sure you spread a thin layer. If you put too much of the mixture on the tortilla, the tortilla might burn before the meat has a chance to fully cook. Preheat your oven to 400F Bake your sfeeha for 10 minutes and broil for around 3 minutes. Be careful when broiling because the tortilla is too thin!! You just want to get it to be slightly crispy. |
MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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