Moroccan Burritos With Tahini Herb Sauce Recipes
BULGUR LENTIL PILAF WITH TAHINI-HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 main course, or 6 side dishes
Number Of Ingredients 18
Steps:
- For the pilaf: Bring the water and lentils to a boil in a medium saucepan. Adjust the heat to a simmer, cover and cook for 15 minutes. Meanwhile, fry the onions in the olive oil over medium heat until well browned, about 12 minutes. Season with salt and pepper, to taste. Add the onions, bulgur, 1 1/2 teaspoons salt to the pan with the lentils, bring to a full simmer, and then cook covered for 5 minutes. Remove from the heat and let stand for an additional 15 minutes. Transfer pilaf to a platter and top with the tomato and herbs. Serve drizzled with the Tahini-herb sauce.
- Puree all the ingredients in a blender or a mini food processor to make a pale green sauce. (This can be made ahead and kept in the refrigerator for up to 4 days.) Note: This sauce is also great used as a dip, spread, or salad dressing.
TAHINI HERB DRIZZLE
Provided by Geoffrey Zakarian
Categories condiment
Time 5m
Yield about 1/2 cup
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.
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