| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans |
8 |
Servings |
INGREDIENTS
| 16 |
oz |
Chickpeas; canned rinse drain |
| 1 |
tb |
Virgin olive oil |
| 2 |
lg |
Tomatoes; chopped |
| 1 |
c |
Cucumber; chopped |
| 2 |
tb |
Onion; minced |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Chopped parsley; or |
|
|
Fresh mint |
| 1 |
c |
Arugula; or shredded |
|
|
Lettuce |
| 1/8 |
ts |
Cumin |
| 4 |
|
6 inch pita bread rounds; halved |
| 3 |
tb |
Tahini |
| 1/4 |
c |
Plain nonfat yogurt |
| 1/2 |
ts |
Pressed garlic; soaked in |
| 1/2 |
ts |
Fresh lemon juice |
INSTRUCTIONS
TARATOR SAUCE
PREPARATION 1. Preheat oven to 500F. 2. Roll chickpeas in 1 tbsp. olive oil
until coated. Spread on baking sheet and bake for 12 to 15 min. or until
chickpeas begin to brown. 3. In a medium bowl, mix together tomatoes,
cucumbers, onion, lemon juice, parsley, arugula and cumin. If desired, add
chopped olives, sliced radishes or cilantro. 4. To make tarator sauce: in a
small bowl, whisk together tahini, yogurt and lemon-soaked garlic.Set
aside. 5. Pack pita pockets with 1/4 c. chickpeas, 1/2 c. tomato mixture
and a drizzle of sauce. If desired, garnish with sprinkles of paprika and
chopped parsley.
PANTRY: TAHINI - Thick paste made from crushed sesame seeds. Also used in
Hummus (a creamy paste made from mashed chickpeas flavored with garlic,
lemon juice, olive oil and tahini. Usually scooped up with torn bits of
bita or raw vegetables, eaten as an appetizer. TARATOR SAUCE - is usually
served with falafel but can be used to garnish other dishes made with
chickpeas. FALAFEL - Chickepea fritter. Cooked chickpeas, mashed, spiced
and shaped into balls or patties; usually deep fried. -----[
mcRecipe/patH.24Au96]
Posted to MC-Recipe Digest V1 #216
Date: Sat, 24 Aug 1996 11:53:21 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : "Middle Eastern food is about vegetables. Eggplant and tomatoes,=
chickpeas and lentils and about bulgur, garlic, yogurt, parsley,
olive oil,=
sesame seeds. All superfoods, every one!"=20
(original recipe's claim, "serves 4 at 281 cals; 7.8 g fat"
corrected here)
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