Arab Tahini Onion Sauce - Tagen - 12g Carbs, 3g Fiber

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.

Arab Garlic Paste - Toum bi Zeit - 3g Carbs, Trace Fiber

Serving Size: 8 

Preparation Time: 0:00

Categories: Condiment LowCal (Less than 300 cals)

LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method

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20 garlic cloves -- peeled

1/2 teaspoon salt -- plus more to taste

2 teaspoons yogurt cheese -- or Greek-style yogurt

1/3 cup extra-virgin olive oil

1 tablespoon fresh lemon juice -- plus more to taste

Combine the garlic and salt in a mini processor or blender and pulse three or four times, until the garlic is mince. Add the yogurt cheese and pulse until it is incorporated. With the processor running, add the olive oil in a steady stream, processing until it is thoroughly incorporated and forms a paste. Add lemon juice and pulse a few more times. Taste, add more salt and lemon juice as desired.

Makes 1/2 cup (8 one-tablespoon servings).

AuthorNote: I make this garlic sauce the way my mother did, by mashing the garlic and salt together in a large mortar and pestle, then slowly adding the olive oil until the mixture becomes smooth and creamy. The lemon juice is added at the end to finish the sauce. Here, however, I suggest using a small food processor (a large one won't do a very good job of whipping the ingredients to a creamy consistency) - but by all means use a large mortar and pestle if you have one. If the sauce is too strong for your taste, add some mayonnaise, boiled potatoes or more labneh (yogurt cheese). Toum bi Zeit can be made a day ahead and refrigerated; add any left-over sauce to salad dressings or use it whenever crushed garlic is called for in a recipe. Serve this sauce with kibbeh balls.

ChupaNote: this makes a wonderful dip with raw veggies; a soup base; a sauce-base for rice or pasta; a sauce for tamiya (falafel) or veggie burgers; basted over grilled vegetables.

In a pinch, you can replace the yogurt cheese with sour cream or cream cheese; but it will taste different.

Cuisine: "MidEastern"

Source: "The Arab Table by May S. Bsisu, 2005."

S(Formatted by Chupa Babi): "May 2010"

Yield: "1/2 cup"

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Per Serving (excluding unknown items): 93 Calories; 9g Fat (85.4% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 136mg Sodium

Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.

Arab Parsley Sauce - Bakudonseeya - 9g Carbs, 3g Fiber

Serving Size: 8 

Preparation Time: 0:00

Categories: Condiment LowCal (Less than 300 cals)

LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method

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1 cup sesame paste

1/2 cup fresh lemon juice -- plus more to taste

1/2 teaspoon salt -- plus more to taste

3 garlic cloves -- mashed

1 cup packed chopped fresh parsley

1 small tomato -- peeled, seeded, and chopped

Combine the tahini, lemon juice, and salt in a medium bowl. Stir until the mixture becomes firm and pale. Gradually add up to 1/2 cup cold water, stirring constantly, until the mixture has the consistency of thick cream. Stir in the garlic, parsley, and tomatoes. Season to taste with more salt and lemon juice.

Makes 2 cups (8 one-quarter cup servings).

AuthorNote: I find this sauce addictive. The sharp bite of the parsley cuts into the richness of the tahini, making it bright enough in flavor to serve alongside any [cFavorite] dish or as a dip with plain toasted or fried Arab bread. It also makes an excellent dressing for chopped romaine lettuce. I serve it with a little red pepper added, with Kafta. To make a delicious salad dressing, thin the sauce with a bit of water or lemon juice, adding the liquid gradually until you achieve the consistency you like.

Cuisine: "MidEastern"

Source: "The Arab Table by May S. Bsisu, 2005."

Yield: "2 cups"

Per Serving (excluding unknown items): 190 Calories; 16g Fat (71.2% calories from fat); 6g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 174mg Sodium

Exchanges: 1/2 Grain(Starch) ; 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat