Real African Dishes: [MC-AllEthnic-Recipes] Lebanese Swiss Chard Stalk and Tahini Dip - Silq bi'l-Tahini ; 11g Carbohydrate; 3g Dietary Fiber

Wednesday, August 22, 2012

[MC-AllEthnic-Recipes] Lebanese Swiss Chard Stalk and Tahini Dip - Silq bi'l-Tahini ; 11g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Lebanese Swiss Chard Stalk and Tahini Dip - Silq bi'l-Tahini

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Swiss chard stalks -- save the leaves for another use
1 teaspoon salt
6 garlic cloves -- peeled
1/2 cup tahini -- stirred if the oil has separated out
1/2 cup fresh lemon juice
To garnish: -- extra-virgin olive oil
1/4 cup pine nuts -- toasted in 1 tablespoon olive oil in a small skillet over medium heat until golden, 1 to 2 minutes
1 tablespoon finely chopped fresh mint leaves

Place the Swiss chard in a pot of boiling water to cover or steam until
soft, about 20 minutes. Drain well and chop. In a mortar, mash the salt
and garlic together until a paste

Place the chard in a food processor and process until smooth. Add the
tahini and garlic paste and process until incorporated. Pour the lemon
juice into the food tube as the processor is running until absorbed.
Correct the seasoning if necessary.

Transfer the dip to a serving bowl or platter, spreading it out with the
back of a spoon, and make furrows with the flat side of a knife in a fan
shape. Drizzle a little olive oil and garnish with the fried pine nuts and
mint.

Makes 6 servings

AuthorNote: There is such a variety of vegetable preparations served as
part of a meze in the cuisines of Lebanon and Syria that the ingenuity of
the cook never fails to amaze me. Called silq bi'l-tahina, this dip is a
wonderful way to use up those thick Swiss chard stems, which many people
discard. You can use white or red Swiss chard stalks, or both, if you want
to fool around with the color. Serve with pieces of warm Arabic bread.

Cuisine:
"Lebanese"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 176 Calories; 14g Fat (64.5%
calories from fat); 6g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 541mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

Nutr. Assoc. : 5228 0 0 0 0 0 0 0