Best 2 Rawia Bisharas Brussels Sprouts With Tahini Sauce Recipes
Tantalize your taste buds with Rawia Bishara's Brussels sprouts with tahini sauce, a culinary delight that seamlessly blends the earthy flavors of roasted Brussels sprouts with the creamy richness of tahini sauce. This delectable dish offers a symphony of textures, from the tender-crisp sprouts to the velvety smooth sauce, making it an irresistible treat for vegetarians and meat-lovers alike.
But that's not all! This article also features a treasure trove of additional recipes that will satisfy every palate. Embark on a culinary journey with mouthwatering dishes like the vibrant fattoush salad, a refreshing blend of crisp vegetables, toasted pita bread, and a tangy dressing. Discover the delightful flavors of mujadara, a hearty combination of lentils, rice, and caramelized onions that offers a delightful interplay of textures and flavors.
For those craving something sweet, the recipe for Rawia's famous orange cake awaits. This moist and flavorful cake, infused with the zesty brightness of oranges, is a perfect ending to any meal or a delightful afternoon treat. And to quench your thirst, the refreshing hibiscus tea recipe provides a vibrant and flavorful beverage, perfect for sipping on a warm afternoon or enjoying as a healthy alternative to sugary drinks.
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
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.
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
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.
Tips:
- Choose small, firm Brussels sprouts: Smaller Brussels sprouts are more flavorful and tender than large ones. Avoid any with yellow or brown leaves, as these are signs of age and poor quality.
- Trim the Brussels sprouts properly: Cut off the stem end of each Brussels sprout, then remove any wilted or damaged outer leaves.
- Cook the Brussels sprouts until they are tender but still have a slight crunch: Overcooking will make them mushy and bland. You can boil, steam, roast, or sauté the Brussels sprouts, depending on your preference. . For boiling, place the Brussels sprouts in a large pot of boiling water and cook for 8-10 minutes, or until tender. Drain and rinse with cold water. .For steaming, place the Brussels sprouts in a steamer basket over a pot of boiling water. Cover and steam for 8-10 minutes, or until tender. .For roasting, toss the Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast at 425°F for 20-25 minutes, or until tender and slightly browned. .For sautéing, heat some olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, for 8-10 minutes, or until tender.
- Make the tahini sauce ahead of time: The sauce can be made up to 3 days in advance and stored in the refrigerator. When ready to serve, bring to room temperature and whisk until smooth.
- Serve the Brussels sprouts warm or at room temperature: The Brussels sprouts can be served immediately after cooking, or they can be cooled and served at room temperature. They are also delicious the next day, cold from the refrigerator.
Conclusion:
Rawia Bishara's Brussels sprouts with tahini sauce is a delicious and healthy dish that is perfect for any occasion. The Brussels sprouts are roasted until tender and slightly browned, and the tahini sauce is creamy and flavorful. This dish is a great way to get your daily dose of vegetables, and it is sure to please everyone at your table.
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