Babaghanou & Tehina

[Guest guest]

Last week I tuned into the middle of a show called " Middle Eastern Mezze " on

the Discovery Channel. They were making some great Egyptian dishes (all but

one were veg). The recipes are available at:

http://www.epicurious.com/run/EpiTV/Episode?id=34

 

Unfortunately, the show will not air again until September 1st at 4:30 PM

EST/PST, but until then, here are the recipes.

 

 

* Exported from MasterCook *

 

Babaghanou

 

Recipe By :Memories of a Lost Egypt, Colette Rossant

Serving Size : 6 Preparation Time :0:00

Categories : Dip Spread

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggplants

1 lemon -- juice of

1 tablespoon ground cumin

1 garlic clove -- chopped

1 1/2 tablespoons olive oil

salt and pepper -- to taste

1 tablespoon finely chopped parsley

1 cup Tehina

 

Char eggplants over gas flames until soft, then allow to cool. Peel the

eggplants and let them drain in a sieve. Peel the eggplants and let them drain

in a sieve. Pur‚e the eggplant in a food processor with the lemon juice,

ground cumin, garlic clove, olive oil, and salt and pepper to taste.

 

Transfer to a bowl and stir in chopped parsley. Add tehina if you like.

 

Makes 2 cups without tehina, 3 cups with.

 

In Egypt, eggplant was roasted over hot coals until the skin was charred. At

home, I char the eggplant directly over the gas flame, turning frequently with

tongs until the juices begin to ooze out. It can also be baked in a 425º F

oven for 30 minutes.

 

Cuisine:

" Middle-eastern "

S(Formatted By):

" Nancy Braswell "

Copyright:

" Clarkson N. Potter "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 84 Calories (kcal); 4g Total Fat; (36% calories from fat); 2g

Protein; 14g Carbohydrate; 0mg Cholesterol; 9mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tehina

 

Recipe By :Memories of a Lost Egypt, Colette Rossant

Serving Size : 12 Preparation Time :0:00

Categories : Sauce Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup sesame paste

1 cup water

2 lemons -- juice of

4 garlic cloves -- chopped

1 teaspoon ground cumin

salt -- to taste

 

Place sesame paste in the bowl of a food processor with water, lemon juice,

garlic cloves, and cumin. Pulse to combine, then process until the mixture has

the consistency of thick cream. Transfer to a bowl and add salt to taste.

 

Tehina will keep for at least a week, tightly covered in the refrigerator.

 

 

 

Cuisine:

" Middle-eastern "

S(Formatted By):

" Nancy Braswell "

Copyright:

" Clarkson N. Potter "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 4 Calories (kcal); trace Total Fat; (8% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0