Monday, October 1, 2012

[MC-AllEthnic-Recipes] Arab Fresh Parsley in Tahini Sauce - 8g Carbohydrate; 2g Dietary Fiber

 

* Exported from MasterCook * Arab Fresh Parsley in Tahini SauceRecipe By :Serving Size : 6 Preparation Time :0:00Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Vegan Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 large garlic cloves -- peeled 1 Tablespoon salt -- or more, to taste 1/2 cup tahini -- (sesame seed butter), stirred if oil has separated out 1/2 cup fresh lemon juice 3/4 cup finely chopped fresh flat-leaf parsley leaves -- (from about 1 bunch)In a mortar, pound the garlic with the salt until it is a creamy mush.In a small bowl, beat the tahini and lemon juice together slowly. If it is too thick, add water - never more lemon juice. Stir the tahini-and-lemon juice mixture into the garlic
and salt. Stir in the parsley and serve at room temperature. It will keep, covered, in the refrigerator for a month or two.Makes 1 1/2 cups (6 one-quarter cup servings)AuthorNote: This sauce - called 'baqdunis bi'l-tahina' or sometimes 'taratur' in Lebanon, Syria, and Palestine - can be used as dip for fried kibbe, fried [cFavorite] balls in the Arab style, or falafel.Cuisine: "MidEastern"Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"S(Formatted by Chupa Babi): "Sept 2012"Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 11g Fat (67.5% calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1094mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.Nutr. Assoc. : 0 0 0 0 0

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