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A Basic Tahini and Two Variations


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Appetizer

Ingredients:

  • 1 c Tahini
  • 1 ts Garlic
  • 1/2 ts Salt
  • 1/2 c Lemon juice
  • 1/2 c Water
  • 1/4 ts Cumin
  • 1/2 c Chopped parsley
  • 1 1/4 c Drained yogurt
  • 1 c Cauliflower florets; blanched til tender
  • And cooled
  • 3 Radishes; thinly sliced
  • 3 Long strips Eggplant; roasted
  • 4 Italian Roma tomato halves; roasted
  • Zucchini slices; roasted

Directions:

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.
 
This recipe yields ? servings.
 
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-2167 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com
 
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
 
09-01-1996
 
Recipe by: Emeril Lagasse - Adapted from Paula Wolfert
 
Converted by MM_Buster v2.0l.
 
Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Nov 12, 1998