Tahada Recipes
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
TAHADA
This sweet classic is made with coconut and pinipig. You can also make this with the shredded or sliced coconut meat instead of the grated form.
Provided by JMDGamotia
Categories Coconut
Time 15m
Yield 4 slices, 16 serving(s)
Number Of Ingredients 4
Steps:
- Toast the ground rice and then grind by mortar and pestle.
- In a bowl, mix 1 cup pinipig, grated young coconut, and sugar.
- Moisten with evaporated milk, adding little by little.
- Roll mixture to ½-inch thickness between two pieces of banana leaves or waxed paper.
- Cut into serving portions and dust with remaining toasted ground pinipig.
Nutrition Facts : Calories 190.8, Fat 3.4, SaturatedFat 2.7, Cholesterol 2.3, Sodium 12.1, Carbohydrate 37.1, Fiber 1.5, Sugar 9.7, Protein 3
KEFTEDES WITH TRAHANA
Provided by Dana Bowen
Categories dinner, quick, main course, side dish
Time 30m
Yield About 35 meatballs
Number Of Ingredients 14
Steps:
- In a small saucepan, warm milk over medium heat. Stir in trahana, season with salt and pepper, and bring to a simmer. Remove from heat and let stand until all liquid is absorbed and trahana is soft, 2 to 3 minutes. Allow to cool.
- Place a sauté pan over medium heat. Add 2 tablespoons olive oil and the onions, and cook until translucent, about 5 minutes. Add garlic and cook for one minute. Add zucchini, cook until soft, about 2 minutes. Remove from heat and cool.
- In a large mixing bowl, combine ground beef, lamb, and vegetable mixture. Add softened trahana and remaining ingredients except bread crumbs. Add the bread crumbs a little at a time. Mixture should be moist but not wet. Form into small meatballs.
- In a large heavy-bottomed sauté pan over medium heat, heat remaining oil (more, if needed); do not let it smoke. Gently drop meatballs into hot oil. Turn occasionally, until browned on all sides, about 5 minutes. Transfer to a baking sheet lined with paper towels. Serve with tzatziki and a salad.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams
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