tahini

Zucchini Fetteh a Collaboration with Seed + Mill

Zucchini Fetteh

A traditional Lebanese vegetarian meal taken to the next level!! With extra spices, crunch, and texture this is the perfect side or main dish. Marrying za’atar and tahini to bring you the finest Middle Eastern flavors.

Photos by Seed + Mill

Total Time: 25 minutes
Serves: 3-4 people

Ingredients:

  • 4 green zucchini, cut into 2-3in’ slices

  • 1 cup tahini

  • 1 lemon, juiced

  • 1 cup water

  • 1 cup Greek yogurt

  • 1-2 Lebanese/Syrian pita bread, thinly sliced

  • 2 tbsp za’atar

  • ¼ cup extra virgin olive oil

  • Salt + Pepper to taste

INSTRUCTIONS

Pita Chips:

1. Preheat your oven to 350F.
2. In a small bowl toss the pita bread with salt and olive oil.
3. Place the seasoned pita chips, on a parchment lined sheet tray, and bake for 5-6 minutes or until golden brown and crunchy.

Zucchini:

1. Heat your grill pan, on high.
2. In a large bowl toss the zucchini with salt and olive oil.
3. When your pan is smoking hot, grill the zucchini for 2 minutes on each side, and let rest.

Sauce:

1. To make the tahini sauce (tarator) start by whisking the lemon juice into the tahini. At this point the tahini will become thick and lumpy. This is the consistency you want.
2. Start adding the water little by little – until fully incorporated. The tahini sauce should become silky smooth.
3. In a separate bowl mix 1 cup of tahini sauce and 1 cup of Greek yogurt with salt to flavor.

Serving:

1. In your serving platter, start off by lining the zucchini into a layer, then topping it with the tahini yogurt sauce, another layer of zucchini, another layer of sauce, and finishing off with the final layer of zucchini.
2. Top off with crunchy pita chips.
3. In a small bowl mix the za’atar with 2 tbsp of extra virgin olive oil and drizzle all around the plate.
4. There you have it a delicious fetteh!

P.S. you can make this with any of your favorite vegetables. 

Minted Tahini Eggplant

Minted Tahini Eggplant!

I can't lie, when I received Plenty - the cookbook by the infamous Yotam Ottolenghi, all I could do was stare at the cover. The longer I stared at it, the more I fell in love! A few weeks later I decided to take a spin on that cover photo. I made one of grandmother's favorite side dishes - Tahini eggplant! As a young boy growing up in Lebanon - eggplant was at every meal. This is my take on a modern healthy lebanese eggplant dish! This could be a main dish, or  a side dish - whatever you prefer :)

 Photos by Jessica Marx

Total Time: 50 minutes
Serves: 4 people

Eggplant:

  • 2 large eggplants, washed

  • 3 tbsp EVOO

  • 2 tbsp fresh thyme leaves, chopped

  • 1 tsp fresh rosemary, chopped

  • 1 tbsp ground cumin

  • Salt + black pepper

Garnish:

  • 6-7 parsley leaves

  • 6-7 mint leaves

  • 1 pomegranate, seeded

Sauce:

  • 1 cup greek yogurt

  • 1/2 cup tahini

  • 1 garlic clove, minced

  • 1 tbsp lemon juice

  • 1 tbsp evoo

  • Salt to taste

INSTRUCTIONS

1.    Preheat oven, or grill to 450F.

2.   Slice the eggplant into thirds, lengthways. Make four small parallel cuts, throughout the heart of the eggplant.

3.    Line a sheet tray with parchment paper, and drizzle with olive oil. place eggplants, cut-side up. Sprinkle with the rest of the olive oil, thyme, rosemary, cumin, salt and pepper. 

4.     Bake for 45 minutes, until brown, soft and tender.

5.    While the eggplants are baking mix greek yogurt, tahini, minced garlic, lemon juice, oil, and salt. Mix until combined, and smooth.

6.   Serve eggplant, with plenty of tahini yogurt. Sprinkle with salt, pomegranate seeds, mint, and parsley.

7.   Sahtein!