22 november är dag 22 på World Vegan Month. Och dessutom Libanons nationaldag! 🇱🇧 Dagens recept är Tarator. Arto der Haroutunian skriver om Tahina tarator i "Vegetarian Dishes from the Middle East" (2012): "This is a cream made from tahina paste. It hails from the Lebanon, but is also popular in Syria, Jordan and other countries in the Middle East."
På sida 49 i "Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More" skriver Joumana Accad:
"Tarator sauce is the Lebanese equivalent of mayonnaise. It is very easy and quick to prepare (it only takes five minutes), does not
contain eggs, and is made with only three ingredients. [...] When making this sauce, taste as you go along, adjusting the lemon juice and the amount of garlic paste, according to taste. Some people dislike garlic and omit it when making tarator. The amount of water will be determined as you go along; it should be enough to make the sauce creamy and smooth, but not too watery."
På sida 164 i "Complete Arab Cookery" av Arto der Haroutunian (2023) står det:
"There are several tarator sauces throughout the Middle East. They are probably of a pre-Arab period and originate from the Levant, i.e. the Mediterranean coastline stretching from southern Turkey through Syria, Lebanon and modern Israel.
Some tarator sauces have a basis of tahina (sesame paste). These, e.g. Tahiniyeh, are normally eaten as dips. Others are lighter in consistency, e.g. Tarator-bi-Tahina, and are used as sauces over fish dishes."
Nancy Harmon Jenkins säger på sida 272 i
"The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health":
"In Lebanon and Syria, tarator is usually made with tahini (sesame paste), while in Bulgaria it may be a simple blend of cucumbers and yogurt, but in Turkey tarator almost always denotes a sauce based on walnuts."
På sida 47 i "Zahav: A World of Israeli Cooking" skriver Michael Solomonov och Steven Cook: "Tarator can mean different things, depending on whom you ask. In parts of the Middle East, the term is synonymous with prepared tehina sauce. In Bulgaria, it's yogurt soup with cucumbers and dill (page 217). When I think of tarator, I'm generally referring to the Turkish and Balkan variety, which is a sauce made from almonds or walnuts that is enriched with tehina."
196flavors säger: "According to Turkish cuisine, tarator should be made with nuts, bread, vinegar (or lemon juice), garlic, and olive oil. [...] In the Levant (Syria and Lebanon), tarator is simpler and is made with tahini, garlic, lemon juice, salt, and water to dilute."
Men så såg jag nåt jag inte hade sett. På sida 135 i "Artichoke to Za'atar: Modern Middle Eastern Food" säger Greg Malouf och Lucy Malouf: "The Turks pound walnuts with garlic and oil to make the delicious sauce known as tarator, while the Lebanese usually make their own version of tarator using pine nuts."
Men sen såg jag Claudia Rodens recept på Tarator Bi Senobar på sida 291 i "Arabesque: A Taste of Morocco, Turkey, and Lebanon: A Cookbook". Den innehåller vitt bröd, pinjenötter, citronsaft, vitlök och salt.
Men i alla fall. De vanligaste ingredienserna är tahini, vitlök, citronsaft och salt. Färsk persilja är vanligt att blanda i.
Simply Lebanese gör Tarator med vitlök, tahini, citronsaft, salt och vatten.
Zaatar & Zaytouns recept på Tarator innehåller tahini, citronsaft, salt och vatten. Garneras med färsk persilja.
Hungry paprikas gör Lebanese Tarator med vitlök, tahini, citronsaft, vatten, salt och malen svartpeppar. Garneras med färsk persilja.
Hadia's Lebanese Cuisine gör Taratour med tahini, vatten, citronsaft, vitlök och salt.
Lina Khatibs recept på Tarator i "Lebanease Cuisine: The Ease in Modern Lebanese Cooking" använder tahini, citronsaft, vatten, färsk persilja, salt och malen vitlök (valfritt).
Receptet på Tarator på sida 67 i "De bijbel van de Libanese keuken: Van kibbeh, tabouleh en mezze tot fatteh, mujadara en ma’moul" av Merijn Tol görs med tahini, citronsaft, salt, färsk persilja och vitlök.
Kamal Mouzawaks recept på Tarator på sida 83 i "Lebanese Home Cooking: Simple, Delicious, Mostly Vegetarian Recipes from the Founder of Beirut's Souk El Tayeb Market" innehåller vitlök, salt, tahini, citronsaft och olivolja.
Tarator sauce på sida 49 i "Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More" av Joumana Accad använder vitlökspasta, tahini, citronsaft och vatten. Färsk persilja kan tillsättas.
Hur serveras såsen? Joumana Accad säger:
"It is slathered on falafel sandwiches, mixed with chickpeas for hummus, and used to dress boiled and fried vegetables, dips, and grilled meats."
Lina Khatib säger: "Tahina sauce compliments all kinds of steamed and grilled vegetables."
Hadia's Lebanese Cuisine säger: "Drizzle it over shawarma, falafel, fish recipes, fried or broiled cauliflower, eggplants, pumpkins, sandwiches, wraps and zillion different ways."
Tips! Feel good foodie säger: "Make sure to crush, then mince, the garlic. It allows the garlic to mellow out evenly into the lemon juice and eliminates any harsh lingering taste." Dock så står det "garlic cloves pressed or grated" i ingredienslistan. Mortel används vanligtvis. Jag pressade vitlök.
Hadia's Lebanese Cuisine säger: "It is crucial to stir the tahini jar well before using, since the solids are settled in the bottom of the jar."
Hur ska konsistensen vara? Feel good foodie säger: "Adjust consistency depending on how you’re using the tahini sauce. If you’re using it as a dip with fries or vegetables, keep it thick and creamy. If you’re using it as a sauce to add to sandwiches or salads, add more water for a more liquid sauce."
Hadia's Lebanese Cuisine säger: "you should end up end up with a sauce that has a thick cream consistency. If it is too thick add just a bit of water."
Men observera att den tjocknar till i kylen! Inte jättemycket, dock. Den blev som grekisk yoghurt istället för "vanlig" yoghurt.
Tarator
Mängd: 1 st 40 cl skål, ca 225 g
Ingredienser:
2 vitlöksklyftor
125 g tahini (ljus och rinnig)
2 msk citronsaft
4 msk kallt vatten
1 krm salt
Garnering:
1 g färsk persilja
Instruktioner:
Skala och pressa vitlök. Skölj och finhacka persilja. Häll vitlök, tahini, citronsaft, vatten och salt i en skål. Vispa i 1-2 min tills den är ljus och krämig. Servera rumstempererat.
Förvaring: Förvara i kyl.
Ma'a salama!
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