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home > recipes > appetizers > basic tahini
from UK * Exported from MasterCook * Basic Tahini Recipe By : Emeril Lagasse - Adapted from Paula Wolfert Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Tahini 1 teaspoon Garlic 1/2 teaspoon Salt 1/2 cup Lemon juice 1/2 cup Water 1/4 teaspoon Cumin 1/2 cup Chopped parsley 1 1/4 cups Drained yogurt 1 cup 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 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

Basic Tahini


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Recipe Alert This is Found in... Most Emailed Recipes
(posted August 10, 1997)

from UK

* Exported from MasterCook *

Basic
Tahini

Recipe By : Emeril Lagasse - Adapted from Paula Wolfert
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup
Tahini
1 teaspoon
Garlic
1/2 teaspoon
Salt
1/2 cup
Lemon juice
1/2 cup Water
1/4 teaspoon
Cumin
1/2 cup Chopped
parsley
1 1/4 cups Drained yogurt
1 cup
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

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


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