Rawia Bisharas Brussels Sprouts With Tahini Sauce Recipes

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PAN-COOKED BRUSSELS SPROUTS WITH GREEN GARLIC

These can be served as part of a rice bowl with brown rice, but they also make a nice side dish with just about anything.

Provided by Martha Rose Shulman

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5



Pan-Cooked Brussels Sprouts With Green Garlic image

Steps:

  • Heat the olive oil in a large, heavy skillet over medium-high heat and add the brussels sprouts. Cook, stirring often, until they begin to color, about 5 minutes. Turn down the heat to medium and add the garlic. Continue to cook, stirring, until the brussels sprouts are tender and the garlic is fragrant, another 3 to 5 minutes. Stir in the dill or parsley, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 3 grams

2 tablespoons extra virgin olive oil
1 pound brussels sprouts, trimmed and quartered
1/2 pound green garlic, trimmed, papery layers removed, and chopped
Salt and freshly ground pepper
1 to 2 tablespoons chopped fresh dill or parsley

THICK TAHINI SAUCE

Provided by Rawia Bishara

Categories     Condiment/Spread     Sauce     Side     Sesame     Lemon Juice     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 5



Thick Tahini Sauce image

Steps:

  • In the bowl of a food processor, combine the tahini, garlic, lemon juice and salt and process on low speed for 2 minutes or until thoroughly incorporated. Turn the speed to high and blend until the tahini mixture begins to whiten. Gradually add up to 1/2 cup water until the mixture reaches the desired consistency.
  • Transfer the sauce to a serving bowl and garnish with the parsley. Leftover tahini sauce can be stored, tightly covered in the refrigerator, for up to 2 weeks.

1 1/2 cups tahini (sesame paste)
3 to 4 cloves garlic, crushed
Juice of 5 lemons or to taste (about 1 cup)
1 teaspoon sea salt
Chopped parsley for garnish

BRUSSELS SPROUTS WITH PANKO

Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do-I pumped up their flavor by adding a little tahini sauce and sweet pomegranate molasses. It worked! In fact these Brussels sprouts were so delicious that they made it onto the original Tanoreen menu and I've never taken them off.

Provided by Rawia Bishara

Categories     Sauté     Vegetarian     Brussels Sprout     Breadcrumbs

Yield Makes 6 to 8 servings

Number Of Ingredients 9



Brussels Sprouts with Panko image

Steps:

  • Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
  • Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.
  • In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.
  • Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.

Corn oil for frying
4 pounds Brussels sprouts, outer leaves removed, cut in half
1 cup Thick Tahini Sauce
1 cup low-fat plain yogurt
2 tablespoons pomegranate molasses
2 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1 cup panko (Japanese-style breadcrumbs)
Pinch sea salt

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