* Exported from MasterCook *
Turkish Tahini Onion Sauce
Recipe By :Chef Engin Akin
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- thinly sliced
1 tablespoon ground cumin
1 teaspoon freshly ground pepper
1/4 cup fresh lemon juice -- plus 1 tablespoon
1/2 cup tahini paste -- at room temperature
1/4 cup water
Salt
Nigella seeds -- for garnish (optional)
1.In a medium bowl, toss the onion with the cumin and pepper.
2.In a small bowl, using a whisk, work the lemon juice into the tahini.
Gradually whisk in the water until smooth. Season with salt. Stir the
sauce into the onion, then stir well and garnish with nigella seeds.
Make Ahead: The sauce can be refrigerated overnight. Bring to room
temperature before serving.
Makes about 2 cups (8 one-quarter cup servings)
For easy blending, bring the tahini paste to room temperature or warm it
slightly in the microwave before adding the lemon juice; don't worry when
it seizes up. Adding the water gives the sauce a creamy texture.
Cuisine:
"Turkish"
Source:
"Food & Wine, April 2001, "Engin's Empire""
S(Formatted by Chupa Babi):
"Aug 2012"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 100 Calories; 8g Fat (68.8%
calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 1357
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