The Jew And The Carrot

Tanoreen's Brussels Sprouts With Panko

By Rawia Bishara

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Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do—I pumped up their flavor by adding a little tahini sauce and sweet pomegranate molasses. It worked!

In fact these Brussels sprouts were so delicious that they made it onto the original Tanoreen menu and I’ve never taken them off.

Makes 6 to 8 servings

Corn oil for frying
4 pounds Brussels sprouts, outer leaves
removed, cut in half
1 cup Thick Tahini Sauce (recipe below)
1 cup low-fat plain yogurt
2 tablespoons pomegranate molasses
2 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1 cup panko (Japanese-style breadcrumbs)
Pinch sea salt

Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel–lined plate to drain.

Meanwhile, whisk together the Thick Tahini Sauce, yogurt and pomegranate molasses in a medium bowl. Set aside.

In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel–lined plate to cool.

Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.

Thick Tahini Sauce

Tahini sauce, a smooth blend of toasted sesame paste, lemon juice, garlic and olive oil, is ubiquitous in Middle Eastern kitchens. It is the condiment. There is hardly a dish that isn’t enhanced by it.

Makes 2 1/2 cups

1 1/2 cups tahini (sesame paste)
3 to 4 cloves garlic, crushed
Juice of 5 lemons or to taste (about 1 cup)
1 teaspoon sea salt
Chopped parsley for garnish

In the bowl of a food processor, combine the tahini, garlic, lemon juice and salt and process on low speed for 2 minutes or until thoroughly incorporated. Turn the speed to high and blend until the tahini mixture begins to whiten. Gradually add up to 1/2 cup water until the mixture reaches the desired consistency.

Transfer the sauce to a serving bowl and garnish with the parsley. Leftover tahini sauce can be stored, tightly covered in the refrigerator, for up to 2 weeks.

Photo courtesy of “Olives, Lemons & Za’atar: The Best Middle Eastern Home Cooking.”


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