Recipe Credit: Chef Badman
Yield: 1/2 cup
Shawarma Spice Mix
Ingredients:
- 1 T ground cumin
- 3 T smoked paprika
- 3 T ground coriander
- ¼ t cinnamon
- ¼ t turmeric
- 2 T chopped garlic
Method:
- One large winter squash, peeled and seeded, cut into a large dice and tossed with the spice mix. The squash can be left out for 1 hour at room temperature or overnight in the refrigerator.
Green Shatta
Yield: 1 cup
Ingredients:
- ¼ large yellow onion, rough chopped
- ½ cup cilantro
- ½ jalapeno with seeds, rough chopped
- 2 T lime juice
- 1-½ T blended oil
- ½ teaspoon salt
Method:
- In a food processor, place onion, cilantro, jalapeno, lime juice and oil. Process until smooth or leave a little chunky. Scrape into a bowl and set aside to top roasted squash.
Tahini Sauce
Yield: 2 cups
Ingredients:
- 2 cloves of garlic, minced or grated on a microplane
- ½ cup lemon juice
- 1 cup tahini
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ c ice water, more if needed
Method:
- In a medium bowl combine the garlic and lemon juice. Let the mixture sit for 5 minutes.
- Add the tahini, salt and pepper. Whisk until the mixture is thoroughly combined.
- Add ¼ of water at a time, whisking after each addition until the tahini is smooth.
- If you want a more drizzly sauce, add additional water. If you want a tangier tahini add additional lemon. Refrigerate tahini until ready to serve.