Tahini can make a simple dressing for salads feel like something out of the world. Mix it with lemon juice, some garlic and olive oil, and voila! You got yourself a creamy dressing which tastes great ...

1. Place the olive oil in a skillet. Heat until it shimmers. Then add the spiralized squash. Cook over medium-high heat until ...

Baqdonsieh is a rich and flavorful Arabic sauce made with parsley and tahini, offering a creamy texture with a zesty, ...

This article originally appeared on The Nosher. Basic tahini sauce is made with a mixture of tahini paste, water, lemon juice and garlic. Tahini paste itself is made from toasted ground sesame seeds.

This quick and easy lemon herb tahini sauce is one of my all time favorite sauces! Featuring fresh herbs, tahini, garlic and lemon, this nutritious and versatile sauce is perfect for adding fresh ...

This deliciously savoury tahini sauce is a versatile flavour bomb. Make a batch at the beginning of the week and have on hand to add to salads, wraps and soups galore. Put all of the ingredients ...

A tasty, Middle Eastern-inspired noodle number, served with charred, jammy aubergines and a garlicky harissa and tahini sauce. It's lovely served hot or cold, so any leftovers make perfect lunches.

Moustafa Elrefaey, the executive chef and co-founder of Zooba, joins TODAY to share his recipe for a cheese hawawshi sandwich ...

Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.

Whisk together sugar, tahini, eggs, cocoa powder, sesame oil, vanilla, and soy sauce. Stir in chocolate mixture, then fold in flour until just combined. Scrape into baking pan. Bake until edges are ...

While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.

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.