Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do—I pumped up their flavor by adding a little tahini sauce and sweet pomegranate molasses. It worked! In fact these Brussels sprouts were so delicious that they made it onto the original Tanoreen menu and I've never taken them off.
Ingredients
Makes 6 to 8 servings
Step 1
Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
Step 2
Meanwhile, whisk together theThick Tahini Sauce, yogurt and pomegranate molasses in a medium bowl. Set aside.
Step 3
In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.
Step 4
Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.
Leave a Review
Reviews (2)
Back to TopUsed Greek Yogurt without really thinking about it, so I had to thin the sauce out a lot and ended up with extra, but it was easy and tasty. I love the panko!
ariellec
Boston, MA
3/13/2018
Delicious! And I didn't even deep fry the sprouts ;) Rather I seared them cut side down and then briefly stir-fried and it worked just fine and a wee bit healthier!
noteventherain
4/19/2016
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