* Exported from MasterCook *
Arab Fresh Parsley in Tahini Sauce
LowCal (Less than 300 cals) LowerCarbs Vegan \
Ingredient -- Preparation Method-------- ------------ --------------------------------
8 large garlic cloves -- peeled
1 Tablespoon salt -- or more, to taste
1/2 cup tahini -- (sesame seed butter), stirred if oil has separated out
1/2 cup fresh lemon juice
3/4 cup finely chopped fresh flat-leaf parsley leaves -- (from about 1 bunch)
In a mortar, pound the garlic with the salt until it is a creamy mush.In a small bowl, beat the tahini and lemon juice together slowly. If it is too thick, add water - never more lemon juice. Stir the tahini-and-lemon juice mixture into the garlic
and salt. Stir in the parsley and serve at room temperature.
It will keep, covered, in the refrigerator for a month or two.
Makes 1 1/2 cups (6 one-quarter cup servings)
AuthorNote: This sauce - called 'baqdunis bi'l-tahina' or sometimes 'taratur' in Lebanon, Syria, and Palestine - can be used as dip for fried kibbe, fried [cFavorite] balls in the Arab style, or falafel.
Cuisine: "MidEastern"Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"S(Formatted by Chupa Babi): "Sept 2012"
Yield: "1 1/2 cups"
- - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 11g Fat (67.5% calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1094mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.Nutr. Assoc. : 0 0 0 0 0
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment