Never thought of pairing salmon with tahini, but this is a perfect recipe! Also, I have found that one of the best things to combine with salmon, oddly, is lentils. So I think I'll be taking inspiration from Mr. Ottolenghi and his wonderful colleagues to create a brand new dish for my repertoire. Thank you so much for this channel, it's very satisfying to watch!
Love tahini, wish you showed which tahini you used. Also, once you open tahini how long does it keep in the fridge? I guess I need to cook with it more often. I think I will make this dish this weekend.
We use in the OTK the Al Arz tahini. Beautiful brand with the most delicious nutty flavour. Tahini is shelf-stable (just like peanut butter) but do check the brand's instructions. A jar doesn't last very long at the OTK...
I think all of these videos showcase delicious looking recipes, I just wish they felt more diverse. Each recipe seems to use sumac and za'atar and, while delicious, I would like to see recipes with other spices at the forefront.
It’s all about balance. I’ve made a tahini sauce just like that for years and it needs a touch a maple syrup to balance out the acidity of the lemon. It won’t taste sweet.
Is that a Lebanese recipe? The first time I had fish with tahini sauce ( but the Lebanese version was more sophisticated as they add roasted pine nuts ..) was in Lebanon . Greetings from Norway.
@@donnarichardson5834 tahini is a paste made of sesame seeds, similar to plain peanut butter. That's the main ingredient you're missing for this tahini-based sauce
Please explain - How can you have a medium high heat.... its either medium or High. If you mean somewhere between medium and high then Say somewhere between medium and high. One good point was this lady said herb not erb which is correct.
Again it amazes me that Israelis love Arab food so much and appropriate it without mentioning it's actually Palestinian and Arab ingredients and not Israeli.
I hear where you are coming from I really do respect what you are saying. however alot of Sephardic and Mizrahi jews brought their food to Palestine as well. it's not all appropriation
@@bennyamon3043 Agreed. Unfortunately even though most Mizrahi Jews deny their Arab ancestry ( even though you can't differentiate them from Arabs in looks or even temperament), yet they love the food, music , culture etc of their original homelands. I find that sad.
@@bennyamon3043 this guy is not mizrahi (hes italian in origin) and they dont need to relabel it under Israeli. They can just say arab food. But again, white people dont want to learn from an actual arab but would rather enjoy our food through a different channel 😮
Thanks for demonstrating how to use zaatar as a crust when baking - and talking about how to cook with tahini - very useful!
Never thought of pairing salmon with tahini, but this is a perfect recipe! Also, I have found that one of the best things to combine with salmon, oddly, is lentils. So I think I'll be taking inspiration from Mr. Ottolenghi and his wonderful colleagues to create a brand new dish for my repertoire. Thank you so much for this channel, it's very satisfying to watch!
Totally new flavour combinations for me - now a favourite! Thank you so much
Quickly becoming one of my favorite segments out of your various videos. This dish looks quick, refreshing, loaded with flavor.
love that you give alternatives
Thanks a lot for this dish! I have just made it with rice noodles. I was tired of the typical salmon recipes. This one is so nice
Made this tonight- turned out so yummy! I would try to cook at 425 though - 450 seemed a tinge too high.
I love them both for offering salmon alternatives. Def. will put the tahini over cauli 🤍
Looks delicious and can’t wait to try cooking it - I love the various suggestions using different protein and vegetables- thank you 😊
Great recipe! I just made it tonight, and it was such a great hit with the family.
I was recently gifted a large bag of Za'tar and this is a brilliant recipe for my first use of this ingredient.
love the lemon t-shirt
With fish, caramelised onion with tahini sauce (taratour) yummy 😋
מתכון מפתיע .התוספת של טחינה גאונית.
what are your thoughts of hulled tahini vs unhulled?
how long was it on the oven for for take 2?
The tiniest pink whisk 💗
Love this channel. Please could you let us know how much tahini you used for the salmon crust recipe?
do the cauliflower and courgette with tahini! I need a yummy thanksgiving side!
That recipe looks delicious! But I have to ask if Noor has hands with built-in heat resistance to pick up a very hot cast iron pan without any pad!
This looks fabulous! Does anyone know the formula for the tahini sauce?
OOOh I usually just toss applewood smoke spice on my salmon but this looks excellent!
Love tahini, wish you showed which tahini you used. Also, once you open tahini how long does it keep in the fridge? I guess I need to cook with it more often. I think I will make this dish this weekend.
We use in the OTK the Al Arz tahini. Beautiful brand with the most delicious nutty flavour. Tahini is shelf-stable (just like peanut butter) but do check the brand's instructions. A jar doesn't last very long at the OTK...
ok. I have to make this
I think all of these videos showcase delicious looking recipes, I just wish they felt more diverse. Each recipe seems to use sumac and za'atar and, while delicious, I would like to see recipes with other spices at the forefront.
Looks delicious! But what if I don’t have a pan like that?
WE NEED TO KNOW WHERE CAN WE GET THAT LEMON TEESHIRT
Thank you for this! I've had Zatar in my pantry for over a year not knowing what the heck to do with it.
Salt & Vinegar Potatoes would be nice with it.
I would’ve used the small whisk.
It’s all about balance. I’ve made a tahini sauce just like that for years and it needs a touch a maple syrup to balance out the acidity of the lemon. It won’t taste sweet.
yum!
Is that a Lebanese recipe? The first time I had fish with tahini sauce ( but the Lebanese version was more sophisticated as they add roasted pine nuts ..) was in Lebanon . Greetings from Norway.
תוספת היציאה גאונית
Did I miss something? Garlic, salt, water & lemon juice makes tahini sauce?
And tahini, obviously.
@@katelijnesommen , so you're saying, you have to add tahini sauce in order to make tahini sauce?
@@donnarichardson5834 tahini is a paste made of sesame seeds, similar to plain peanut butter. That's the main ingredient you're missing for this tahini-based sauce
@@donnarichardson5834 No, you have to add tahini to the rest of the ingredients to make the tahini-based sauce. Tahini alone isn't a sauce.
Please explain - How can you have a medium high heat.... its either medium or High. If you mean somewhere between medium and high then Say somewhere between medium and high. One good point was this lady said herb not erb which is correct.
Again it amazes me that Israelis love Arab food so much and appropriate it without mentioning it's actually Palestinian and Arab ingredients and not Israeli.
I hear where you are coming from I really do respect what you are saying. however alot of Sephardic and Mizrahi jews brought their food to Palestine as well. it's not all appropriation
@@bennyamon3043 Agreed. Unfortunately even though most Mizrahi Jews deny their Arab ancestry ( even though you can't differentiate them from Arabs in looks or even temperament), yet they love the food, music , culture etc of their original homelands. I find that sad.
@@bennyamon3043 this guy is not mizrahi (hes italian in origin) and they dont need to relabel it under Israeli. They can just say arab food. But again, white people dont want to learn from an actual arab but would rather enjoy our food through a different channel 😮
Salmon: so not sustainable.
התוספת של טחינה גאונית.tahini in this receptive ist Genius.