I’m grateful to you my readers! Just when I get down on myself and think I’m not writing blogs from which you receive benefit, you send a request for a certain recipe, a thank you about a specific meditation, or questions about timely gardening tips.

Therefore, I’m re-inspired!

Several of you asked for the recipe for Lebanese swiss chard tartar (taratore) sauce. For my stateside readers, don’t dismiss it just because it’s chard! This sesame seed paste and chard-based sauce is just the right condiment for any grilled meats and vegetables, especially fish.

As a frugal cook, I also love the thought that I’m using the whole vegetable, even the stalks!

Cut off the stalks of washed chard leaves. Slice into small bite-size pieces. Cover with salted water and boil for five minutes. Drain, set aside, and cool completely.

In a large bowl, alternate mixing into the measured tahini sauce lemon juice and room temperature water. Depending upon the original thickness of the tahini, you might need to add more liquid than the recipe calls for.

At this point, you’ll think, “Oh my gosh! I’ve blown it!”

Relax! The tahini will seize up before it eventually dilutes again as the mixing process continues. Persevere! To ease my panic, I like using a handheld blender wand to facilitate mixing thoroughly.

Add the crushed garlic and salt. Adjust seasoning and tartness to taste. Fold in your cooled chard pieces. Garnish with chopped parsley. The leftovers, if you have any, will stay fresh refrigerated in a sealed container for weeks because of the preservation qualities of the acid in lemon juice.

What can I eat taratore with today?

1 cup tahini paste

Juice of 2-3 lemons

2-3 T room temperature water

3 large cloves garlic crushed with 3 tsp salt

2 cups cooked, drained, and diced chard stems

1/4 bunch chopped flat parsley 


Ingredients for Taratore Sauce

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