RAWIA BISHARA'S BRUSSELS SPROUTS WITH TAHINI SAUCE
This recipe is a mashup from Rawia Bishara, who has gradually adapted the home cooking of her childhood in Nazareth to the tastes of Brooklynites at her restaurant, Tanoreen. She'd never cooked Brussels sprouts before she arrived forty years ago, and she said that at first, deep-fried was the only way her children would eat them. We modern cooks may prefer roasting for a weeknight dinner, but the golden, crisp fried version should be experienced at least once. Sesame is one of the most universal flavors of the Middle East, and the base for many of its staples: tahini (sesame paste), hummus, halvah, and the spice mix called za'atar. But straight tahini sauce, with sesame, garlic, and lemon juice, comes on a little strong. The sweet sharpness of pomegranate molasses provides a counterpoint to the rich sesame, and yogurt lightens the mixture.
Provided by Julia Moskin
Categories dinner, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make the sauce: In a food processor or blender, combine the tahini, garlic, 1/3 cup lemon juice and 1/3 teaspoon salt. Blend until smooth. Add the yogurt and pomegranate molasses and blend again. Add more salt or lemon juice to taste, then set aside.
- Make the sprouts: If frying, pour 1/2 inch corn oil in a deep skillet. Heat until very hot but not smoking. (Test by gently dropping a half sprout into the oil; when oil is ready, sprout will pop loudly and sizzle immediately.) Working in batches to avoid crowding the pan, fry sprouts until browned and crisp but still bright green, 2 to 3 minutes. Remove to paper towels to drain.
- If roasting, heat oven to 375 degrees and place a pan of water on the bottom shelf to prevent sprouts from drying out. Toss sprout halves in about 3 tablespoons corn oil until slick, but not dripping. Spread them out on 2 sheet pans and bake until tender and browned, about 30 minutes.
- Meanwhile, make the bread crumbs: in a small skillet, heat olive oil over gentle heat until medium-hot. Add garlic and stir; it will sizzle. Immediately add bread crumbs and stir until toasted and golden brown, about 2 minutes. Stir in salt, then remove to paper towels to drain.
- When ready to serve, spread cooked sprouts on a platter. Drizzle with about 1/2 cup sauce and top with bread crumbs. Tuck in lemon wedges around the edges and sprinkle parsley over the top. Serve immediately, passing any extra sauce at the table.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 38 grams, Carbohydrate 28 grams, Fat 47 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 9 grams
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Maniu Sharma
[email protected]I'm already planning on making this dish again next week.
Tamrat Fekede
[email protected]Even if you're not a fan of Brussels sprouts, you may be surprised at how much you enjoy this dish.
Salman Suna
[email protected]This is a great recipe for beginners, as it is easy to follow.
M Bota
[email protected]I'll be making this again soon!
Shayleen Dabideen
[email protected]Two thumbs up!
Abdul Abdul
[email protected]5 stars!
Remy Dabomate Nelson Adeniyi
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and healthy side dish.
Yemisi Owolabi
[email protected]It's also a relatively healthy dish, making it a good choice for a weeknight meal.
Malak Huzaifa
[email protected]This dish is a great way to get your daily dose of vegetables.
Haider Mehar
[email protected]The Brussels sprouts are perfectly roasted, and the tahini sauce is creamy and tangy.
Nevermora Dagger
[email protected]I love the combination of flavors and textures in this dish.
mohsinblouch050 blouch
[email protected]This recipe is a keeper!
Shashak Mishra
[email protected]I'm definitely going to be making this dish again and again.
Ebie precious
[email protected]I made this dish for a dinner party, and it was a hit!
Arsalan Arsa
[email protected]The tahini sauce is the perfect complement to the Brussels sprouts.
Nombulelo moumi
[email protected]This dish is a great way to enjoy Brussels sprouts, even if you're not normally a fan.
Joshua Erkman
[email protected]I followed the recipe exactly, and the Brussels sprouts turned out tender and flavorful, while the tahini sauce was smooth and creamy, with just the right amount of tang.
Muhammad yasin Ashraf
[email protected]Rawia Bishara's Brussels sprouts with tahini sauce is a delightful dish that combines the bitterness of Brussels sprouts with the creamy richness of tahini sauce.