Taratour Sauce Recipes

TARATOR SAUCE

Tarator Sauce image

Provided by Melissa Roberts

Categories Sauce Blender Garlic No-Cook Quick & Easy Lemon Sesame Gourmet

Yield Makes about 1 cup

Number Of Ingredients 4

Ingredients

1/2 cup well-stirred tahini
1/2 cup warm water
2 tab;espoons fresh lemon juice
1 small garlic clove

Steps:

Purée all ingredients with 1/2 teaspoon salt in a blender until smooth.

TARATOUR SAUCE

Taratour Sauce image

Make and share this Taratour Sauce recipe from Food.com.

Provided by vertlook

Categories Sauces

Time 30m

Yield 1 T, 6 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup tahini
1/2 teaspoon salt
1/4 cup lemon juice
3 garlic cloves
2 tablespoons olive oil

Steps:

Combine ingredients and whirl in blender. Thin with water until dressing consistency.

Nutrition Facts : Calories 101.6, Fat 9.3, SaturatedFat 1.3, Sodium 201.6, Carbohydrate 4, Fiber 1, Sugar 0.3, Protein 1.9

SPICY TABBOULEH WITH CUMIN AND BACON TARATOUR SAUCE

Spicy Tabbouleh with Cumin and Bacon Taratour Sauce image

Provided by Food Network

Yield 2 cups.

Number Of Ingredients 13

Ingredients

1 cup bulghur wheat
1 teaspoon salt
2 cups chopped tomatoes (about 2 large tomatoes)
4 cups finely chopped parsley
16 slices well-cooked bacon, finely chopped
1 tablespoon ground cumin
6 tablespoons lemon juice
6 tablespoons olive oil
1 cup minced scallions
Few drops of harissa (a spicy sauce; you may substitute Tabasco)
1 cup tahini
1/2 cup lemon juice
3 garlic cloves, crushed with 1 teaspoon salt

Steps:

For the tabbouleh: Place the bulghur wheat in a bowl and cover with water. Stir in the salt and soak for 40 minutes, or until the a bulghur is softened but still a bit crunchy. When ready, drain the water from the bulghur wheat, squeezing out as much moisture as possible with your hands.
Place the bulghur wheat in a large bowl and add the tomatoes, the parsley, the bacon and the cumin. Mix well. Add the lemon juice, the olive oil and the harissa. Mix well and taste for seasoning. Cover. Reserve in the refrigerator until ready to serve. Just before serving, moisten with a bit of olive oil.
For the taratour sauce: Combine all ingredients in a bowl. Beat in 1/2 cup plus 2 tablespoons cold water in a stream.
Wine: 1986 Domaines Ott Bandol Rose

FALAFEL WITH TARATOOR SAUCE

Falafel With Taratoor Sauce image

Falafel have got to be the tastiest little fritters ever devised by a cook - and they're good for you too! The Taratoor Sauce also makes a great dipping sauce for crudites, so don't just make it for falafel. The chickpeas do need to soak for at least 12 hours, so take that into consideration. Otherwise, very easy.

Provided by evelynathens

Categories Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 28

Ingredients

500 ml dried garbanzo beans (absolutely not canned)
1 medium onion, quartered
2 -3 garlic cloves
2 -3 slices stale bread
50 ml parsley
1/3 sweet red pepper
10 ml salt
3 ml black pepper
10 ml cumin
10 ml oregano
10 ml ground coriander
5 ml hot red pepper flakes
20 ml flour
10 ml baking powder
50 ml water
5 ml baking powder
125 ml water
vegetable oil (for deep frying)
175 ml tahini, sesame seed paste, stir tahini before measuring
1 garlic clove, crushed
1 1/2 to 2 lemon, juice of
175 ml water
5 ml salt
50 ml finely chopped parsley
tomatoes, slices (optional)
dill pickle slices (optional)
chopped parsley (optional)
fresh spearmint (I hate to say optional, I think this is essential!) (optional)

Steps:

Place chickpeas in a large bowl, cover generously with water and soak overnight (at least 12 hours and up to 24).
Drain chickpeas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well.
In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chickpea mixture the size of walnuts, then flatten a bit (basically a slightly flattened meatball shape).
Deep fry in oil at medium high heat until golden brown.
Serve piping hot (these can be made ahead and frozen- rewarm in the oven).
Serving Suggestion: Using a 6-inch Arabic pita bread, lay 4-5 falafel (this depends on how big you've made them) down the length of the pita. Turn the pita over the falafel and using the heels of your hands, smoosh down on the falafels (not so hard that you totally melt them, but hard enough to flatten them somewhat). Open the pita again and add fixings of your choice. We like slices of tomato, dill pickle and a hearty sprinkle of parsley and LOTS and LOTS of fresh spearmint. Dress with sauce. Roll up as in a sandwich wrap and enjoy an extremely flavourful sandwich!
For Taratoor Sauce: In a deep bowl beat the tahini with the crushed garlic and lemon juice until creamy. Add water bit by bit, beating well after each addition If using blender put all the ingredients in and blend. Add salt and parsley and stir. Taste and add more lemon juice if needed - the sauce should be tangy.
Refrigerate until ready to use. This is also a great dip for crudites.

Nutrition Facts : Calories 710.7, Fat 28.7, SaturatedFat 3.8, Sodium 2212.5, Carbohydrate 91.4, Fiber 25.3, Sugar 13.8, Protein 31.1

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