Tanoreen - Brussels Sprouts & Tahini Sauce
"By far, one of the most popular dishes served at our restaurant, Tanoreen. Caramelized sprouts, cool tahini and crunchy panko make eating your greens deliciously good. Tahini sauce, a smooth blend of toasted sesame paste, lemon juice, garlic and olive oil, is ubiquitous in Middle Eastern kitchens - It is THE condiment. At Tanoreen, I mix it into salad dressings and drizzle it into cauliflower casseroles. My daughter? She dips French fries in it! Learn to make this, and you will have a simple, delicious, versatile sauce to add to your repertoire." - Rawia & Jumana
Recipe can also be made vegan.
This recipe gives back to the Institute for Middle East Understanding (IMEU), an independent non-profit organization that provides journalists with quick access to information about Palestine and the Palestinians, as well as expert sources, both in the United States and in the Middle East. The IMEU works with journalists to increase the public's understanding of the socio-economic, political, and cultural aspects of Palestine, Palestinians, and Palestinian Americans.
CO-OWNERS JUMANA BISHARA & CHEF RAWIA' STORY
Rawia and Jumana Bishara are co-owners of Tanoreen in Bay Ridge, Brooklyn. Chef Rawia immigrated from her hometown of Nazareth to New York over 40 years ago. She is the author of two cookbooks Olives, Lemons & Za’atar and Levant, and is a James Beard-nominated chef. Tanoreen is a Michelin-rated Bib Gourmand restaurant going on 22-plus years.