Tahini & yogurt potato salad recipe

The Lebanese Recipes/Middle Eastern Kitchen offers Tahini & yogurt potato salad recipe. Very quick and easy to make and delicious!

Turn an old favorite into a waist-friendly Middle Eastern delight by mixing the sesame flavors of tahini with low-fat natural yogurt.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 8)

1.5kg kipfler or coliban (washed) potatoes
130g (1/2 cup) low-fat natural yogurt
2 tbs fresh lemon juice
2 tsp honey
2 tsp tahini (sesame paste)
6 green shallots, ends trimmed, thinly sliced
1/4 cup chopped fresh mint

Method

1. Place the potatoes in large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until just tender. Drain. Set aside to cool.
2. Meanwhile, combine the yogurt, lemon juice, honey and tahini in a small bowl.
3. Cut the potatoes into thick slices and place in a serving bowl. Add the dressing, shallot and mint and gently toss until just combined. Season with salt and pepper. Serve immediately.

Notes
You can prepare this recipe to the end of step 2 up to 3 hours ahead. Store in separate airtight containers in the fridge. Continue from step 3 up to 30 minutes ahead.

Source
Good Taste - December 2006, Page 110
Recipe by Chrissy Freer

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Chicken with yogurt & pomegranate recipe

The Lebanese Recipes/Middle Eastern cuisine invites you to try Chicken with yogurt & pomegranate recipe. Easy, fresh and versatile way to serve chicken, with sweet pomegranate seeds sprinkled on top.

Ingredients
olive oil
butter
1 chicken , about 1.8kg, jointed into 8 pieces
2 onions , finely sliced
1 tsp ground cumin
1 green chilli , halved, seeded and finely chopped
400ml fresh chicken stock , or from a cube or concentrate
500g Greek yogurt
2 tbsp plain flour
1 pomegranate , seeds removed and separated
1 tbsp coriander , freshly chopped

Method

1. Heat 2 tbsp olive oil with a knob of butter in a wide, heavy bottomed saucepan or sauté pan. Season the chicken pieces and brown them on both sides for about 5 minutes. Once they are a good golden color remove them. Add the onions and cook until golden. Stir in the cumin and the chillies and cook for a minute.
2. Put the chicken pieces back in the pan, together with any juices, and add the stock. Bring to the boil then turn the heat down very low. Cover and cook the chicken for 20 minutes, take the lid off and leave to cook for a further 20 minutes. The liquid will reduce slightly and the chicken should be cooked through (there should be no pink juices when you pierce it).
3. Mix the yogurt with the flour (this stabilises it and stops it from splitting). Add a small ladleful of the cooking liquid to the yogurt and mix well. Now add the yogurt to the chicken and mix carefully. Gently heat through then scatter with the pomegranate seeds and coriander and serve.

Try Just thighs

If you don't want to joint a whole chicken for this, use chicken thighs only, or a mixture of joints. If you want to make this as a stand-alone recipe, it can easily be doubled.

Source: olive magazine, January 2007.

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Cucumber Yogurt Salad...Khyar Bi Laban

Enjoy middle eastern salad recipes... Khyar bi laban is a cucumber salad with yogurt. It is a vegetarian favorite. This recipe is perfect if you like to use organic ingredients. Served cold, its makes a great addition to any meat dish or as an appetizer.

Ingredients:

4 cucumbers, peeled and cut into thin slices
1 1/2 pints plain yogurt
2 tablespoons salt
1 tablespoon fresh mint
1 clove garlic

Preparation:

1. Place sliced cucumbers in strainer and sprinkle salt on them. Set aside.
2. Crush garlic and mash together with mint with mortar and pestle or with wood spoon.
3. Combine yogurt and garlic.mint mixture together. Stir well.
4. Fold in cucumber slices and serve cold.
5. Add mint as a garnish to the top.

Variations

Cucumbers can be quartered lengthwise and then chopped into thin, small pieces instead of round slices. It's a matter of preference.

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