TARATOOR BI SONOBA (PINE NUT SAUCE) Lebanon This is a sauce that is usually partnered with fish, although to Western tastes it marries well with pasta, veal and poultry dishes. Although it is most usually served cold, it can also be used in cooking fish or meat. Try serving veal in the manner of vitello tonnato, substituting this tarator for the tuna sauce. 1 garlic clove Crushed salt 2 slices white bread, crusts removed and cubed 8 oz pine nuts 1/4 tsp cayenne pepper Juice of 2 lemons Mash the garlic as much as possible in a bowl with a pinch of salt. Add the bread cubes, cover with warm water to soak and leave for 10 minutes. Meanwhile place the pine nuts in the grinder of a blender, or in the bowl of a food processor fitted with a metal blade. When the nuts are finely chopped (if using the grinder, transfer the nuts to a liquidizing bowl), add the soaked bread, squeezed to remove some of the moisture, the garlic and the cayenne. Process a short time, then add the lemon juice, a little at a time, with the motor running. The result should be a rich, creamy sauce. If necessary, add a little more water. Serve immediately or cover and chill. The sauce can be kept refrigerated for about 2 weeks or frozen. Makes about 1 pint. >From "Lebanese Cooking: An Introduction to This Special Middle Eastern Cuisine" by Susan Ward http://www.sudairy.com/mer/recipes.html -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
