* Exported from MasterCook *
Lebanese Sesame Paste Dip - Lebanese Tarator
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup tahini
juice of 1 lemon -- or to taste
1/3 cup water
1 clove garlic -- to 2 tablespoons, crushed
1/2 cup finely chopped fresh parsley -- or cilantro, optional
salt
Put the tahini in a mixing bowl and gradually whisk in the lemon juice
alternately with the water - this is to make sure that you get the right
balance of taste while keeping the consistency as it should be, like
creamy yogurt.
The tahini will first thicken to a puree-like consistency before starting
to thin again. If you decide to use less lemon juice, make up for the loss
of liquid by adding a little more water or vice versa.
Add the crushed garlic (and chopped herbs if you are using them) and salt
to taste. Taste and adjust the seasoning if necessary and serve with pita
bread or a selection of crudites.
Serves 4
AuthorNote: I call this Lebanese tarator but you will find it in Syria,
Jordan, Israel, and Egypt. In Egypt, where it is called tahina, it is
always served in cafe and restaurants as part of the initial spread for
the breaking of the fast of Ramadan In Lebanon, it is served plain with
fried [cFavorite] or mixed with chopped parsley or cilantro to use in
falafel sandwiches.
Cuisine:
"MidEastern"
Source:
"Mediterranean Street Food by Anissa Helou, 2002"
S(Formatted by Chupa Babi):
"March 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 16g Fat (74.5%
calories from fat); 5g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 3 Fat.
Nutr. Assoc. : 0 797 0 0 0 0
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