This recipe is a true family treasure. For the stuffing, spicy jalapeño and cayenne pepper are deliciously combined with the cilantro and garlic. This unique preparation yields a flavor that is nothing short of amazing. You may think it calls for too much garlic, but you’d be surprised, the garlic does not overpower the other flavors. The finished dish makes a wonderful buffet item, as it can be served at room temperature. Serve with rice pilaf.
There are so many wonderful variations to this dish. You can made it with halved cherry tomatoes in addition to or instead of the zucchini. It’s a great one-packet meal served alongside crusty bread. Quinoa tabouli is also an excellent side dish. Spoon some directly into the packets so the grains soak up the sauce, and eat away.
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Man, you want some hummus. You have the garbanzo beans (chickpeas), but you forgot to buy tahini, a central ingredient in most hummus recipes. You're out of luck. Right? Wrong, you don't need tahini to make great hummus. All you need is some quality olive oil and a food processor, and you're on your way to a creamy, delicious dip.
Click here to see 6 Dip-Worthy Hummus Recipes.
These days many different varieties of tomatoes are readily available. I like to use a selection of heirloom varieties in salads, such as black Russian, green tiger, and beef tomatoes. Flavoursome vine-ripened or ‘truss’ tomatoes will also do well.Most people are acquainted with tahini — the Middle Eastern paste made from crushed sesame seeds — through its use in popular dips such as hummus and baba ghanoush. But it is also common to find it thinned down with water and used as a base for sauces. In this, its simplest form, it can often be a little bitter for Western palates. But partnered with creamy yoghurt, and flavoured with a little garlic and lemon juice, it becomes divinely smooth and creamy, with a mysterious earthy flavour.Tahini-yoghurt dressings are frequently served with cold baked fish, or with grilled meats or even falafel. In this substantial salad, the rich oiliness of eggplant (aubergine) is matched with the dark flavours of nutty tahini, and sharpened by the lemony-sourness of yoghurt. — Greg and Lucy Malouf, authors of Moorish