Where seasonal meets delicious ♡  

Edit

Food lover, food blogger, loves to cook for friends and family and specially for Mr Petite Cheffe!

If you’re into cooking and might think it’s too tough and messy, this blog is for you! Enjoy the easy, healthy seasonal recipes! Coming your way 3 times a week! A large choice of vegetarian recipes, dinner and lunch ideas, desserts and How-to recipes, all video illustrated! So enjoy cooking and bon appétit!

TPC

Butternut & Tahini

 Butternut & Tahini

It’s that spooky night of the year! The night we all dress up and go to costume parties or stay in and expect lots of kids at our doorsteps for trick or treating! OR, and this is a 2020 special, you might be stuck at home, confined again, just like The Petite Cheffe, in search for the best, heartwarming dish. Luckily this tasty, originally Syrian recipe, has the power to make you forget all about the lock down blues! A special thank you to my best friend back in Amman, for having taught me this delicious recipe! Enjoy it with a side of basmati rice! Oh and a very Happy Halloween you all!

Ingredients

  • 1 butternut
  • 2 red onions
  • 500g minced meat
  • 1 L chicken stock
  • Olive oil
  • Coconut butter
  • Twig of thyme
  • 3 tbs Tahini
  • 2 tbs greek yogurt
  • 2 tbs lemon juice
  • 3 tbs water 
  • Salt & pepper
  • Grilled pine nuts for garnish
  • Coriander 

How to Make It

Step 1

Wash, peel and cut the butternut into cubes

Peel and chop the onions finely

Step 2

Into a hot skillet, drizzle some olive oil and add the chopped onions, cook for 2 minutes

Add the minced meat and cook for a further 7 minutes

Step 3

In a large pot, add a tbs of coconut butter then add the chopped butternut cubes and cook for a couple of minutes

Add the thyme and the chicken stock and bring to a boil.

Step 4

Lower the heat to medium and add the minced meat on top of the butternut. Spread the meat to cover the surface, do not mix into the butternut cubes. Cover and cook for 15 minutes

Step 5

In the meantime, make the tahini sauce by mixing together the tahini, greek yogurt and lemon juice. The mixture will thicken at some point. Add 3 tbs of water (or more) and whisk again until desired texture is reached

Season with salt and pepper and set aside

Step 6

Now that the dish is cooked, and the stock fully absorbed, plate it into a hollow dish, drizzle the tahini sauce and garnish with some grilled pine nuts and a few fresh coriander leaves

Enjoy with a side of Basmati rice!

 

 

Did you know that ?

Butternut squash are called that because of their buttery, nutty flavour. Although Pumpkin is regarded as a fruit, Butternut is a vegetable.

Everything in the butternut is edible, including the skin and the seeds

Grill the seeds for a few minutes in the oven and enjoy as a crunchy topping to your soups and salads

 

Share this recipe with a friend

 

ThePetiteCheffe

Leave a Reply

Your email address will not be published.