THICK TAHINI SAUCE
Provided by Rawia Bishara
Categories Condiment/Spread Sauce Side Sesame Lemon Juice Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 1/2 cups
Number Of Ingredients 5
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.
BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog. While Ms. Forte loves whole roasted brussels sprouts, she knows many people don't like the woodsy center. In this simple warm salad, only the tender outside leaves are used. Just peel the leaves away, discard the core, then sauté with jumble of fresh spinach and dress with a white wine-maple syrup vinaigrette. A handful of Marcona almonds finishes it off for a a pleasant crunch.
Provided by Tara Parker-Pope
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 6 grams, TransFat 0 grams
RAWIA BISHARA'S BRUSSELS SPROUTS WITH TAHINI SAUCE
This recipe is a mashup from Rawia Bishara, who has gradually adapted the home cooking of her childhood in Nazareth to the tastes of Brooklynites at her restaurant, Tanoreen. She'd never cooked Brussels sprouts before she arrived forty years ago, and she said that at first, deep-fried was the only way her children would eat them. We modern cooks may prefer roasting for a weeknight dinner, but the golden, crisp fried version should be experienced at least once. Sesame is one of the most universal flavors of the Middle East, and the base for many of its staples: tahini (sesame paste), hummus, halvah, and the spice mix called za'atar. But straight tahini sauce, with sesame, garlic, and lemon juice, comes on a little strong. The sweet sharpness of pomegranate molasses provides a counterpoint to the rich sesame, and yogurt lightens the mixture.
Provided by Julia Moskin
Categories dinner, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 38 grams, Carbohydrate 28 grams, Fat 47 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 9 grams
More about "rawia bisharas brussels sprouts with tahini sauce recipes"
BRUSSELS SPROUTS RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
RAWIA BISHARAS BRUSSELS SPROUTS WITH TAHINI SAUCE
From recipeslike.com
RAWIA BISHARA'S BRUSSELS SPROUTS WITH TAHINI SAUCE
From copymethat.com
RECIPE CART
RAWIA BISHARA’S BRUSSELS SPROUTS WITH PANKO | SARA MOULTON
From saramoulton.com
10+ SAUCES FOR BRUSSEL SPROUTS (WITH EASY RECIPES) - PLATINGS
From platingsandpairings.com
RAWIA BISHARAS BRUSSELS SPROUTS WITH TAHINI SAUCE FOOD
From topnaturalrecipes.com
TANOREEN - BRUSSELS SPROUTS & TAHINI SAUCE - STORY PLATE RECIPES
From storyplaterecipes.com
BEST RAWIA BISHARAS BRUSSELS SPROUTS WITH TAHINI SAUCE RECIPES
From alicerecipes.com
BEST RAWIA BISHARAS BRUSSELS SPROUTS WITH TAHINI SAUCE RECIPES
From recipert.com
RAWIA BISHARAS BRUSSELS SPROUTS WITH TAHINI SAUCE RECIPES RECIPE
From menuofrecipes.com
BRUSSELS SPROUTS + TAHINI HARVEST BOWL330 CALORIES · HARVEST BOWL RECIPES
From recipeslike.com
ROASTED BRUSSELS SPROUTS WITH LEMON TAHINI SAUCE
From loveandgoodstuff.com
19 BRUSSEL SPROUTS IDEAS | BRUSSEL SPROUTS, SPROUTS, RECIPES
From pinterest.ca
RAWIA BISHARA’S BRUSSELS SPROUTS WITH TAHINI SAUCE RECIPE
From pinterest.com
LEVANTINE RECIPES, CUISINE IDEAS & MENUS | EPICURIOUS
From epicurious.com
BRUSSELS SPROUTS WITH POMEGRANATE-TAHINI SAUCE RECIPE
From cooking.stg.nytimes.com
TANOREEN'S BRUSSELS SPROUTS WITH PANKO – THE FORWARD
From forward.com
RAWIA BISHARA’S BRUSSELS SPROUTS WITH TAHINI SAUCE RECIPE
From pinterest.com
RAWIA BISHARA’S BRUSSELS SPROUTS WITH TAHINI SAUCE RECIPE
From pinterest.com.au
You'll also love