Vegan Meze
Ingredients
2 tablespoons Olive oil
1 medium Onion, finely sliced
25 grams Vermicelli, (1oz)
300 mls Good vegetable stock, (½ pint)
50 grams Raisins, (2oz)
4 tablespoons Tahini paste
1 lrg Or 2 small lemons, Juice of
4 tablespoons Best quality olive oil
1 teaspoon Cumin seeds, freshly ground in a spice mill
Freshly ground black pepper
Chopped fresh parsley, to garnish
Preparation
1
2
Rinse the wheat under the cold tap, then add to the casserole immediately.
3
Add the stock, raisins and seasoning. Cover and simmer gently for 9 to 10 minutes or until all the stock is absorbed.
4
Leave the pilaff to stand for 5 minutes before serving.
5
Tools
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Yield:
6.0 servings
Added:
Sunday, February 14, 2010 - 7:09am