Taratour Sauce Recipes

FALAFEL WITH TARATOOR SAUCE

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.

SPICY TABBOULEH WITH CUMIN AND BACON TARATOUR SAUCE

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

TARATOR SAUCE

Steps:

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

TARTAR SAUCE I

Steps:

• In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

TARTAR SAUCE

Steps:

• In a small bowl, stir together the mayonnaise, pickle, onion, capers, lemon juice, mustard and dill, if using. Use immediately or store in an airtight container for up to 1 week.
• Use as a dip for fried fish or other seafood, fries, chips, pita chips and crudités. Mix into tuna, egg or potato salad, or spread onto bread for tuna, egg or chicken salad sandwiches, as well as for roast beef and fried chicken or fish sandwiches, and salmon burgers.

TARATOUR SAUCE

Steps:

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