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Recipe Name: A Basic Tahini And Two Variations Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Tahini
1 Teaspoon(s) Garlic
1/2 Teaspoon(s) Salt
1/2 Cup(s) Lemon Juice
1/2 Cup(s) Water
1/4 Teaspoon(s) Cumin
1/2 Cup(s) Chopped parsley
1 1/4 Cup(s) Drained yogurt
1 Cup(s) Cauliflower florets
blanched til tender
And cooled
3 Radishes, thinly sliced
3 Long strips Eggplant
4 Italian Roma tomato halves
Zucchini slices, roasted
In a food processor, blend the tahini, garlic, salt, and lemon juice
until the mixture thickens and lightens. Add the water and cumin and
blend until smooth. Divide this sauce into two bowls, (about 1 cup
each). To one of the bowls add the chopped parsley. To the other bowl,
add the yogurt. Place the florets on a dinner plate and top with the
parsley tahini. Sprinkle the top with radishes. Serve the roasted
vegetables drizzled with the yogurt tahini. This recipe yields ?
servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From
the TV FOOD NETWORK - (Show # EE-2167 broadcast 07-31-1996) Downloaded
from their Web-Site - Formatted for MasterCook
by Joe Comiskey, aka MR MAD - ~or- 09-01-1996 Recipe by: Emeril Lagasse - Adapted
from Paula Wolfert Converted by MM_Buster v2.0l. Posted to MM-Recipes
Digest by Alan Hewitt <> on Nov 12, 1998

Nutrition (calculated from recipe ingredients)
Calories: 3495
Calories From Fat: 1257
Total Fat: 148g
Cholesterol: 603.2mg
Sodium: 2147.7mg
Potassium: 7245mg
Carbohydrates: 181.8g
Fiber: 67.1g
Sugar: 75.4g
Protein: 289.3g

Scale this recipe to Servings [?]