* Exported from MasterCook *
Lebanese Onion-Tahini Sauce
Recipe By :Adpated from "Delicious, Good Tasting" by Lamya Al-Jabri, recipe for sayadiah samak
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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4 onions
1/2 cup tahini paste -- (sesame seed butter)
1/2 cup fresh lemon juice
1 teaspoon salt
Cut the onions into small pieces and boil for 15 minutes in salted water.
In a food processor combine the tahini, lemon juice, salt and 1 cup cold water and process until smooth.
Drain the onions and add to the tahini, pulsing once to combine. The sauce should remain chunky. Adjust the seasoning. Allow to mellow at room temperature.
Serve 4 - 6
Author Note: In most parts of the Middle East the [cFavorite] is showered with browned pine nuts, and then presented on a bed of rice that has been cooked with caramelized onions and spices. This is one of the great [cFavorite] dishes of the Middle East.
Cuisine:
"MidEastern"
Source:
"Mediterranean Grains and Greens by Paula Wolfert, 1998"
S(Formatted by Chupa Babi):
"Aug 2011"
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Per Serving (excluding unknown items): 182 Calories; 13g Fat (59.5% calories from fat); 5g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 457mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
Nutr. Assoc. : 0 5243 0 0
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