A Basic Tahini and Two Variations
Keys: Appetizers
Yield: 1
Ingredients:
1 cup Tahini
1 tsp Garlic
1/2 tsp Salt
1/2 cup Lemon juice
1/2 cup Water
1/4 tsp Cumin
1/2 cup Chopped parsley
1 1/4 cup Drained yogurt
1 cup Cauliflower florets blanched til tender
and cooled
3 x Radishes thinly sliced
3 x long strips Eggplant roasted
4 x Italian Roma tomato halves roasted
Zucchini slices roasted
Method:
In a food processor, blend the tahini, garlic, salt, and lemon juice
until the mixture thickens and lightens. Add the water and cumin and
blend until smooth. Divide this sauce into two bowls, (about 1 cup
each).
To one of the bowls add the chopped parsley. To the other bowl, add the
yogurt.
Place the florets on a dinner plate and top with the parsley tahini.
Sprinkle the top with radishes.
Serve the roasted vegetables drizzled with the yogurt tahini.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
