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In the bowl of your food processor, place the garbanzo beans, spinach, parsley and garlic. Pulse 8-10 times until it is just broken down into a coarse meal.
Tarator (Arabic: طراطور), sometimes called tahinia sauce, is a nut- or tahini- based sauce made with lemon juice and garlic that is found in Middle Eastern cuisine and usually served next to fish, falafel, or beef shawarma. It is different from tarator in Balkan cuisine, which is a yoghurt-based cucumber soup similar to tzatziki.
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Tahini is mentioned as an ingredient of hummus kasa, a recipe transcribed in an anonymous 13th-century Arabic cookbook, Kitab Wasf al-Atima al-Mutada. [12] Sesame paste is an ingredient in some Chinese and Japanese dishes; Sichuan cuisine uses it in some recipes for dandan noodles. Sesame paste is also used in Indian cuisine. [13]
Sabich typically includes fried eggplant slices, a cucumber-and-tomato salad, amba, and haminados eggs, which are slow-cooked in hamin until they turn brown. [6] Some versions include potatoes, pickles, a tahini sauce, hummus, or other condiments. [1] [3] [5] [9] It is commonly served in pita bread or wrapped in laffa, an Iraqi flatbread. [1]
Learn all about tahini, ... Learn all about tahini, the versatile Middle Eastern ingredient, including how to store it, how to cook with it and the best substitutes for tahini.
1. In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita chips or crudités.
While the ingredients vary from region to region, the essentials (eggplants, tahini, garlic, lemon) are generally the same. [citation needed] In Armenia, the dish is known as mutabal. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add cumin. [citation needed]