Serving Size: 12 Preparation Time :0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 garlic clove -- mashed
1 teaspoon salt
1 cup sesame paste -- tahini
3/4 cup fresh lemon juice
1/4 cup olive oil
2 pounds onions -- halved and thinly sliced
1/4 cup fried pine nuts -- see below
Salt -- to taste
Combine the garlic, salt, and sesame paste in a medium bowl. Add the lemon juice and whisk until the mixture becomes a firm white paste. Gradually add up to 1 cup cold water, whisking constantly, until the mixture has the consistency of heavy cream. Set it aside.
Heat the olive oil in a medium skillet over medium heat. Add the onions and stir to coat. Then reduce to low and cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Slide a heat diffuser under the skillet and continue to cook, stirring frequently, until the onions are soft and translucent and all the liquid has evaporated, 10 minutes. Using a slotted spoon, transfer the onions to paper towels to drain.
Add the drained onions to the tahini mixture and stir well. Add the pine nuts, reserving a few for garnish. Season with salt.
Spoon the sauce into a serving bowl, and scatter the reserved pine nuts on top.
Makes 3 cups (12 one-quarter cup servings).
AuthorNote: The secret to making delicious Tagen is to very slowly cook, or caramelize, the onions until the are golden brown and almost melting. I prefer Spanish onions because they caramelize so well. Serve with Fish Kibeh, Warm Lentils with Rice, and any grilled fish.
Cuisine: "MidEastern"
Source: "The Arab Table by May S. Bsisu, 2005."
S(Formatted by Chupa Babi): "May 2010"
Yield: "3 cups"
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Per Serving (excluding unknown items): 207 Calories; 17g Fat (69.8% calories from fat); 5g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 205mg Sodium
Exchanges: 1/2 Grain(Starch) ; 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat.
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