Parsley-Tahini dressing

[clevermanka]

This is my first attempt to recreate the tahini dip/dressing at Aladdin Cafe. Chris says he likes it better. I think it's missing something. Measurements are approximate.

1/2 c packed parsley leaves (when processed, should be about half that)
1/3 c tahini
2 t lemon juice
1/3 c mild olive oil (next time I might try almond or walnut oil)
1/4 c coconut milk
1/4 t garlic powder
1/4 t salt

Remove leaves from parsley stalks and process (or otherwise mince incredibly fine). Remove from processor and set aside. In processor bowl, blend liquid ingredients until incorporated. Return parsley to processor and blend briefly. Some leaves should be pulverized into the dressing liquid, but most of them should remain as little green flecks. Pour into shaker bottle. Add garlic powder and salt. Shake to blend. Store in refrigerator.

I made this just fifteen minutes ago, so I have no idea how it will chill. I'll find out tomorrow!

Comments

[redheadfae.livejournal.com]

Sounds delectable.

Have you seen the Jordanian cookbook up at the Mediterranean Market?
I would imagine the missing flavor is the tang of yogurt?

[theidolhands.livejournal.com]

Perhaps extra virgin olive oil?

[clevermanka.livejournal.com]

Hm. Might be yogurt, although the tahini doesn't taste tangy at all to me. I might try it with coconut yogurt when I get a chance to make it. That would add a nice velvet texture, for sure.

[clevermanka.livejournal.com]

I used a very mild EVOO and the olive oil taste was way too strong. That's why I'm going to try almond oil next time--something with hardly any flavor at all.

[redheadfae.livejournal.com]

I've seen recipes both with and without the yogurt. And then again, maybe Mohammed Iskandarani has a secret ingredient with his :)

Mohammed at the Market is pretty good about sharing how he makes his sauces and such, maybe he would have a suggestion.

[adammaker.livejournal.com]

Maybe make a batch of it, and then add yogurt culture to get it to have the right slight tang? Maybe ferment the coconut milk a bit to get that done before the garlic is added?

*thinks about it*

I keep a bottle of Lactobacillus acidophilus caps in the fridge as a source of culture.

It already sounds really tasty!

[clevermanka.livejournal.com]

I'm not too worried about getting an exact match. I made this mostly for mckitterick to have an alternative to the usual vinaigrette for his salads. Since he likes it, I don't think I'll take too much time to ask anywhere else for ideas.

I am going to try the coconut yogurt next time, though. I'll keep you posted.

[clevermanka.livejournal.com]

LOL! That is way too much work for me, but I'll be honored if you decide to take my dressing base and play around with it.

[redheadfae.livejournal.com]

Ah, yes then.

If he's happy, we's happy!

[kalimeg.livejournal.com]

Well, minus coconut milk and plus garbanzos gives you hummus, so that might account for the sensation. I'd use more garlic (not power) and more lemon. There is no such thing as too much garlic. :)

[mckitterick.livejournal.com]

It's tasty today, though more chunky than salad-dressingy ;-)

[clevermanka.livejournal.com]

Hm. I bet the tahini is congealing. I'll have to think about how to get around that.