Recipes: Tahini Sauce, Shawarma, Cabbage Salad with Capers and Olives, Cucumber Salad with Sesame Seeds, Tomato, Basil and Pine Nut Salad

Tahini Sauce

Serves 8.

• 1 c. tahini (sesame paste)*

• Juice of 2 lemons

• 2 cloves garlic, crushed

• ¹/₂ to 1 c. water

• Salt, to taste

• Chopped parsley and paprika for garnish

Directions

In a bowl, food processor or blender, mix tahini, lemon juice and garlic. It will become quite thick.

Gradually add water until it reaches the desired consistency. If using with the shawarma, keep it thick. If using as a dip, make it a bit thinner. Add salt to taste and briefly stir.

Pour into a bowl and garnish with paprika and chopped parsley. Can be made up to one day in advance and refrigerated.

Nutrition information per serving:

Calories183Fat16 gSodium38 mg

Carbohydrates8 gSaturated fat2 gCalcium132 mg

Protein5 gCholesterol0 mgDietary fiber3 g

Diabetic exchanges per serving: ½ bread/starch, ½ medium-fat meat, 2½ fat.

Shawarma

Serves 8.

If available, 1 package Sadaf Chicken Kabob Seasoning can be substituted for the spice rub mix.

• ¹/₂tsp. garlic powder

• ¹/₂tsp. cinnamon

• ¹/₄ tsp. nutmeg

• 1 tsp. paprika

• 1 tsp. cardamom

• 1 tsp. salt

• 3 lb. boneless skinless chicken (thighs or breasts), cut into 1-in. cubes

• 2 tbsp. olive oil, plus 1 tsp.

Directions

In a large bowl, mix together garlic powder, cinnamon, nutmeg. paprika, cardamom. Add the chicken pieces and toss. Drizzle with 2 tablespoons of the olive oil. (Chicken can be prepared to this point up to one day in advance and refrigerated.)

Heat the grill. With the remaining 1 teaspoon of olive oil, oil a large piece of double-thick aluminum foil. Set on the grill, oiled side up, when the grill is ready. Place chicken on the foil, carefully turning over chicken a few times until cooked through. Do not overcook, as the meat will get dry and tough. Remove from grill to a serving platter.

To assemble: Wrap pita, flatbread, or tortillas tightly in foil and warm in a 200-degree oven until warmed through. Alternately, heat a skillet on the stove at high heat. Pour in ¹/₄teaspoon of oil and spread around. Briefly heat pita, turning over until both sides are warm.

Spread Tahini sauce on one side of the pita, flatbread, or tortilla. Fill pita with chicken (or crumbled feta cheese), cabbage salad and pickled vegetables. Fold in half like a taco if using pita or flatbread. Roll up if using a tortilla.

Nutrition information per serving:

Calories290Fat15 gSodium389 mg

Carbohydrates1 gSaturated fat4 gCalcium42 mg

Protein36 gCholesterol106 mgDietary fiber0 g

Diabetic exchanges per serving: 5 lean meat.

Cabbage Salad with Capers and Olives

Serves 8.

Adapted from Joan Nathan's "The Foods of Israel Today."

• ¹/₂head red or green cabbage, shredded (about 1 lb.)

• 2 carrots, peeled and grated (about 1 c.)

• 1 medium onion, grated (about 1¹/₄c.)

• 1 red bell pepper, grated

• 1 green bell pepper, grated

• 4 tbsp. balsamic vinegar

• 2 tbsp. sugar, or to taste

• 2 tsp. Dijon mustard

• ¹/₄c. vegetable oil

• ¹/₄c. extra virgin olive oil

• ¹/₄c. pitted kalamata olives

• 1 tbsp. capers, drained

Directions

Combine vegetables in an attractive salad bowl.

Mix the vinegar, sugar, mustard, and salt and pepper to taste in a small bowl, then whisk in the vegetable and olive oils. Pour the dressing over the vegetables and toss to mix. Sprinkle the olives and capers over the top of the salad.

Can be made up to one day ahead of time to optimize flavors.

Nutrition information per serving:

Calories176Fat14 gSodium123 mg

Carbohydrates13 gSaturated fat2 gCalcium41 mg

Protein1 gCholesterol0 mgDietary fiber3 g

Diabetic exchanges per serving: 2 vegetable, 3 fat.

Cucumber Salad with Sesame Seeds

Serves 8.

• 3 tbsp. sesame seeds

• 2 seedless English cucumbers (or 4 cucumbers, peeled and seeded)

• ¹/₄c. white vinegar

• ¹/₄c. extra virgin olive oil

• Salt and pepper to taste

Directions

On the stove in a small pan over low heat, toast sesame seeds until they are golden brown. Watch carefully so they do not burn. Set aside to cool.

Peel cucumbers leaving strips of green. Thinly slice cucumbers with a box grater or in a food processor fitted with a slicing blade.

In a large bowl, place the vinegar, and slowly whisk in oil and whisk until fully incorporated. Add salt and pepper to taste.

Add cucumber slices and sesame seeds. Toss gently to combine.

Nutrition information per serving:

Calories93Fat9 gSodium4 mg

Carbohydrates3 gSaturated fat1 gCalcium19 mg

Protein1 gCholesterol0 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable, 2 fat.

Tomato, Basil and Pine Nut Salad

Serves 8.

• 2 lb. ripe tomatoes

• ¹/₄c. pine nuts

• 1 small bunch basil leaves, washed and patted dry (about 8 large leaves), plus a sprig for garnish

• 2 tbsp. fresh-squeezed lemon juice

• 4 tbsp. extra virgin olive oil

• Salt and pepper to taste

• Pinch of sugar

Directions

In a small pan over low heat, toast pine nuts until golden brown, stirring often. Watch carefully, as they burn easily.

Stack and roll up basil leaves, cutting into strips (chiffonade). Halve or quarter tomatoes, depending on size, for bite-size chunks (approximately 1-inch pieces).

In a bowl large enough to fit the tomatoes, whisk together the lemon juice and olive oil. Add salt and pepper to taste and a pinch of sugar. Add tomatoes, basil and pine nuts, tossing to combine. Garnish with a basil sprig.

Nutrition information per serving:

Calories108Fat10 gSodium6 mg

Carbohydrates5 gSaturated fat1 gCalcium13 mg

Protein2 gCholesterol0 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable, 2 fat.