| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion, white — finely |
|
|
Chopped |
| 2 |
tb |
Soy or whole-wheat flour |
| 1 |
c |
;water — plus 2 T |
| 2 |
tb |
Parsley, fresh — minced OR |
| 2 |
tb |
Dill weed |
| 1 |
tb |
Olive oil |
| 4 |
|
Garlic cloves — minced |
| 5 |
md |
Potatoes — white |
| 1 |
ts |
Salt |
| 1/4 |
c |
Tahini |
INSTRUCTIONS
Preheat oven to 400 degrees. In a skillet, heat olive oil; saute onion and
garlic until translucent. Set aside.
Using a blender or a mortar and pestle, thoroughly mix tahini, flour, salt
and water. Set aside.
Peel and slice potatoes into thin circles to equal 5 1/2 to 6 cups. Arrange
potatoes in a 9-inch-square baking pan or casseorle dish, overlapping them
in a fan-like pattern to cover the bottom of the dish. Spoon onion and
garlic mixture on top of potato slices, then evenly distribute the blended
tahini sauce over the top. Cover and bake for 2 hours, then uncover and
continue to bake until golden brown and tender.
Sprinkle parsley or dill weed on top of potatoes before serving. Serve with
your choice of steamed vegetables such as kale, collard greens and
cauliflower; sauerkraut or a large fresh salad.
Source: GT vegetarian echo, uploaded to the f&W library by Sylvia
Steiger/MM by DEEANNE
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“To ignore our Creator is the height of selfishness”