Tahini is my field!
Traditional tahini sauce (dressing for salad and grilled meat):
Mix 1 part tahini with 1 part lemon juice and cold water combined, and salt to taste. At first as you mix it it will oddly seem to start getting thicker. Keep mixing until it smooths out.
Even better: put the above ingredients in a blender with a clove of garlic, parsley, cilantro and mint.
Salty tahini spread:
Mix tahini with wheat-free tamari to taste, spread on celery. Takes care of a lot of cravings.
Halva - sweet tahini spread:
Mix tahini with a small amount of honey. Mix with ground flax seeds, roll into balls and refrigerate for "candy".
Siniyya - arguably the queen of all Middle Eastern dishes:
1 lb. ground beef or lamb
Bahrat seasoning OR mix 2 parts cinnamon to 1 part nutmeg and 1 part ground cloves
Chopped parsley and onion
Salt and pepper to taste
1/2 to 2/3 cup lemony, salty tahini sauce (see recipe #1)
Handful of pine nuts
Mix the meat with spices. Oil small pan and pack the meat on the bottom about 3/4 inch thick. Bake about 20 minutes, till the meat is browned. Pour tahini sauce all over the meat, sprinkle pine nuts, and bake another 10-15 minutes, till the sauce on top is a little brown and flaky.