Rawia Bisharas Brussels Sprouts With Tahini Sauce Recipes

Steps:

• Make the sauce: In a food processor or blender, combine the tahini, garlic, 1/3 cup lemon juice and 1/3 teaspoon salt. Blend until smooth. Add the yogurt and pomegranate molasses and blend again. Add more salt or lemon juice to taste, then set aside.
• Make the sprouts: If frying, pour 1/2 inch corn oil in a deep skillet. Heat until very hot but not smoking. (Test by gently dropping a half sprout into the oil; when oil is ready, sprout will pop loudly and sizzle immediately.) Working in batches to avoid crowding the pan, fry sprouts until browned and crisp but still bright green, 2 to 3 minutes. Remove to paper towels to drain.
• If roasting, heat oven to 375 degrees and place a pan of water on the bottom shelf to prevent sprouts from drying out. Toss sprout halves in about 3 tablespoons corn oil until slick, but not dripping. Spread them out on 2 sheet pans and bake until tender and browned, about 30 minutes.
• Meanwhile, make the bread crumbs: in a small skillet, heat olive oil over gentle heat until medium-hot. Add garlic and stir; it will sizzle. Immediately add bread crumbs and stir until toasted and golden brown, about 2 minutes. Stir in salt, then remove to paper towels to drain.
• When ready to serve, spread cooked sprouts on a platter. Drizzle with about 1/2 cup sauce and top with bread crumbs. Tuck in lemon wedges around the edges and sprinkle parsley over the top. Serve immediately, passing any extra sauce at the table.

Steps:

• Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
• Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.
• In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.
• Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.

Steps:

• Heat oven to 450 degrees.
• In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
• While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
• Top roasted brussels sprouts with lemon relish before serving.

Steps:

• Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
• Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
• Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Steps:

• Working with one brussels sprout at a time, peel off each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
• Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels sprout leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
• Sprinkle with the salt and Marcona almonds and serve immediately.

Steps:

• Combine eggplant with 3 tablespoons of salt in bowl and cover with cool water. Set plate on top and weight to keep eggplant submerged. Set aside for 30 to 60 minutes.
• Set aside a half-cup of onion for topping. Combine remainder with a quarter-cup of oil in a heavy skillet and set over low heat. Cook, stirring occasionally, until onions are pale caramel and very soft, almost melted into oil, 20 to 30 minutes (watch carefully to prevent burning). Transfer to a bowl, leaving as much oil in the skillet as possible.
• Meanwhile, toast almonds in 1 tablespoon of oil in small skillet over medium-low heat until golden and crisp. Remove and add to onions. Add pine nuts to the skillet, with a little more oil if necessary, and toast until golden. Remove and add to onions.
• In same skillet, add another tablespoon of oil and toss the cilantro with garlic until wilted. Add to onion and nut mixture, with a heaping tablespoon of the spice mixture (cumin, coriander, black pepper, allspice and nutmeg) and lemon juice. Stir to mix well. Taste, adding more spices or lemon juice, if desired.
• Heat oven to 375 degrees.
• Add another half-cup of oil to skillet in which onions were cooked and set over medium-low heat. When oil is hot, add potato slices. Cook on both sides until they are lightly golden and start to soften. Transfer to 9-x-12-inch oven dish. Line bottom of dish. Distribute a fourth of the onion mixture over the top; it will not cover the potatoes.
• While potatoes are cooking, drain eggplant and dry with paper towels. Add more oil to skillet, if necessary, and cook eggplant slices on both sides until lightly golden. Use half the slices to cover the bottom layer, setting aside the other half. Distribute another quarter of onion mixture over eggplant.
• In skillet cook squash or zucchini slices on both sides until lightly golden (add more oil if needed). Arrange over eggplant and distribute some of remaining onion mixture on top. Top with reserved eggplant slices and remaining onion mixture.
• Arrange tomato slices on top, then sprinkle with peppers. Distribute reserved half onion over the top. Sprinkle with salt, and squeeze the juice of one lemon over it. Add about a half-cup boiling water, dribbling down around edges of pan. Transfer to oven and bake 20 to 30 minutes, or until top is starting to crisp and juices are bubbling.
• Remove from oven and serve immediately; or set aside to cool to slightly above room temperature before serving.

Steps:

• In the bowl of a food processor, combine the tahini, garlic, lemon juice and salt and process on low speed for 2 minutes or until thoroughly incorporated. Turn the speed to high and blend until the tahini mixture begins to whiten. Gradually add up to 1/2 cup water until the mixture reaches the desired consistency.
• Transfer the sauce to a serving bowl and garnish with the parsley. Leftover tahini sauce can be stored, tightly covered in the refrigerator, for up to 2 weeks.