RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Fruit: Pears Stuffed with Pine Nuts and Tahina - pareve
Here's another interesting Yemenite vegetarian "stuffed" recipe for Sukkot. Karen Selwyn * * * * * * Pears Stuffed with Pine Nuts and Tahina: Had el-Aroos 6 medium-sized Bartlett pears 2 tablespons oil 3 1/2 cups chopped onion 5 tablespoons chopped parsley 3 tablespoons pinenuts 2 tablespoons prepared tahina sauce 1 tablespoon salt 1/2 teaspoon pepper 1 teaspoon zhoug (See note) Prepare the pears for stuffing by standing the fruit vertically and taking a thin slice off the top of each pear. Now make a second cut, removing a slice 1/4 inch thick. Keep that slice to later use as a lid. With a melon ball scooper, carefully remove the core and meat of the pear, leaving a wall 1/4 inch thick. Preheat the oven to 325 F. In a large skillet, heat the oil and fry the chopped onion over medium high heat for 10 minutes until light golden. Cool. Combine onions with all remaining ingredients, and stuff the pears to the top. Cover each with the reserved slices of pear. Place the reserved slices on top of each pear. Place in a small baking dish that fits snugly enough that all the pears will stand up. Bake for 25 minutes or until the stuffing is heated through. * * * * * * * * Tahina Sauce 1/2 cup tahina paste 1/4 cup water 1/4 cup fresh lemon juice 2 tablespoons chopped parsley 1 teaspoon finely chopped garlic With a fork, mix together the tahina paste and water. Add the remaining ingredients, mixing well after each addition. * * * * * * * * Note: Several recipes for zhoug can be found in the rfcj archives in the Spices and Condiments category. The entries are titled "Yemenite Chili Chutney." Source: THE YEMENITE COOKBOOK Zion Levi and Hani Agabria
