Tabouli #1
Yield: 8 servings
Ingredients:
- 1 c Bulgur Wheat 2 c Parsley freshly chopped
- 2 c Water boiling -fine
- 2 Tomatoes finely diced 1/2 c Lemon Juice freshly
- 1 bn Green Onions sliced -squeezed
- 3 ts Mint freshly chopped -or- 1/4 c Olive Oil
- 2 tb Mint
Instructions:
dried A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables. Black Pepper freshly ground to taste Place uncooked bulgur in a bowl; pour boiling water over it and let it soak 1 hour (stir occasionally). Drain well in a fine strainer. Return bulgur to the bowl and add all other ingredients; mix well. Chill for 2 hours. Yield: 8 servings 6 cups One Serving = 3/4 cup Calories: 179 Protein: 4 g Fat: 7 g Carbohydrate: 26 g Fiber: 0.3 g Cholesterol: 0 mg Sodium: 9 mg Potassium: 254 mg Exchange: 1 Starch/Bread 2 Vegetable 1 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes a Comprehensive Nutritional Guide and Cookbook by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
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Title: Tahini and Hazelnut Dip
Categories: Mideast, Dips
Yield: 6 servings
1 c Shelled Hazelnuts 1/4 c Fresh Lemon Juice
2 md Cloves Garlic, Minced 1/2 c ;Water, Or As Needed
1/3 c Tahini Salt To Taste
Reserving a few of the best whole Hazelnuts for garnish, pan-roast the
remaining nuts in a large skillet, over medium heat, until golden, about 5
minutes. You can also toast them in a preheated 350 Degrees F. oven, on a
cookies sheet, for 5 to 7 minutes but pan-roasting will fill your kitchen
with the wonderful aroma of Hazelnuts. Rub the hazelnuts in a kitchen
towel to remove the skins. Grind in a food processor. In a deep bowl,
combine the garlic with the tahini. Drizzle in the lemon juice, beating
with a fork. Slow drizzle in the water, continuing to beat with a fork,
until the mixture si a little thicker than heavy cream. You might need a
little more than 1/2 cup of water. Combine the hazelnuts with the tahini.
Add the salt and stir until blended. Cover and refrigerate for several
hours to blend the flavors. Serve garnished with the reserved Hazelnuts.
Makes About 3 Cups.
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Title: Tamer Bi Sumsum - Dates with Sesame Seeds
Categories: Appetizers, Ethnic
Yield: 10 servings
20 Dates stuffed with almonds 2 tb Sesame seeds
-(Madinah dates)
Place the sesame seeds in a small frying pan over low heat and roast until
golden, stirring constantly. Remove and cool. Roll each date in the seeds
to coat and arrange on a tray. Serve with Gahwa (Arabic Coffee). Serves 10
people.
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Title: Tapenade Dip
Categories: Dips, Mideast
Yield: 6 servings
1/2 (45g) can drained anchovy 1/2 ts Seasoned pepper
-fillets 1/3 c Olive oil
1 tb Drained capers 1 Egg yolk
12 Pimento-stuffed green olives
Blend or process anchovies, capers, olives, seasoned pepper and 2
tablespoons of the oil until well combined. Add egg yolk, blend until just
combined. Add remaining oil in thin stream while the motor is operating.
Refrigerate until served. Good with fresh vegetable sticks.
Source: Australian Woman's Weekly, Mediterranean Cookbook Posted by Linda
Davis
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Title: Tapenade
Categories: French, Spreads, Appetizers
Yield: 8 servings
18 oz Black olives, chopped 2 oz Canned tuna in oil
4 oz Capers Shot glass of cognac
2 oz Anchovy fillets (opt)
Using a pestle and mortar, crush olives, capers, anchovies and tuna
together. Add cognac.
Serve as spread with bread or toast points.
Nutritional analysis per serving: 142 calories; 15.0 grams fat; 6.13
milligrams cholesterol; 514 milligrams sodium; 81% of calories from fat.
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Title: Tender Greens with Prosciutto, Croutons and Walnut Oil Vina
Categories: Italian, Salads
Yield: 2 servings
INGREDIENTS: 1 1/2 ts Rich chicken stock or canned
1/2 c Walnut oil -low-sodium broth
3 md Garlic cloves, peeled and 1 1/2 ts Dry white wine
-crushed 4 sl Prosciutto (paper thin)
1 c Bread cubes (1/2 inch) 6 c Mild greens, loosely packed
1 pn Plus 1/8 tsp pepper -(Bibb, Boston, or
1 tb Red wine vinegar with 5 to Red-leaf lettuce)
-6% acidity
Servings: 2
DIRECTIONS:
In a heavy medium skillet, heat 1/4 cup of the walnut oil over moderately
low heat. Add the garlic and cook, stirring, until golden, about 10
minutes. Remover and discard the garlic. Increase the heat to moderately
high. Add the bread cubes and saute, turning, until golden brown and crisp
on all sides, about 5 minutes. Season with a pinch each of salt and pepper
and drain on paper towels; set aside.
In a small bowl, whisk the vinegar, chicken stock and wine. Add the
remaining 1/8 tsp each of salt and pepper, then gradually whisk in the
remaining 1/4 cup walnut oil.
Cut each slice of prosciutto into 4 lengthwise strips. In a large bowl,
lightly coat the greens with the dressing. Add the croutons and toss well.
Place the salad on 2 large dinner plates and arrange the prosciutto strips
decoratively on top. Serve immediately.
Source: Food & Wine magazine, 10/90 From: Sallie Austin
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Title: The Dreaded Haggis
Categories: Lamb, Ethnic
Yield: 6 servings
1 Sheep's stomach 3 Onions, finely chopped
1 Sheep heart 1 ts Salt
1 Sheep liver 1/2 ts Freshly ground pepper
1/2 lb Fresh suet (kidney leaf fat 1/4 ts Cayenne
-is preferred) 1/2 ts Nutmeg
3/4 c Oatmeal 3/4 c Stock
Wash stomach well, rub with salt and rinse. Remove membranes and excess
fat. Soak in cold salted water for several hours. Turn stomach inside out
for stuffing.
Cover heart and liver with cold water, Bring to a boil, reduce heat, cover
and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast
oatmeal in a skillet on top of the stove, stirring frequently, until
golden. Combine all ingredients and mix well. Loosely pack mixture into
stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to
cover. Simmer for 3 hours, uncovered, adding more water as needed to
maintain water level. Prick stomach several times with a sharp needle when
it begins to swell; this keeps the bag from bursting. Place on a hot
platter, removing trussing strings. Serve with a spoon. Ceremoniously
served with neeps and nips"--mashed turnips nips of whiskey and mashed potatoes. From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco 1974.
