Recipe ingredients
- 1 kg, 32 oz, taro
- 3 cups sesame paste
- 1 kg, 32 oz, roughly chopped onion
- 1 kg, 32 oz, fresh orange juice, strained
- 1/2 kg, 16 oz, fresh tangerine juice, strained
- 1/2 kg, 16 oz, lemon juice, srained
- 1 kg, 32 oz, Seville orange, strained
- 1 teaspoon pomegranate thickened juice
- 1 tablespoon vinegar
- 1/2 cup vegetable oil
- 1 tablespoon olive oil
- 1 litre water
- 1 tablespoon salt, as desired
- 1/4 cup fried pine nuts
Recipe method
- Cook taro covered with water for 5 minutes.
- Peel and chop into medium pieces.
- Sprinkle salt on taro pieces, leave aside for 30 minutes.
- Wash under warm water several times to get rid of the jelly material that appears. Drain well.
- Fry taro in oil on low heat until slightly golden, remove and place on absorbent paper.
- Put sesame paste in a large pot, add all juices (except pomegranate), olive oil and water gradually.
- Do not stop stirring as you add liquids.
- When mixture is consistent, add salt and pomegranate juice. Stir.
- Fry onions in oil then grind in a food grinder.
- Add to mixture and stir well over medium heat for 30 minutes or till you see sesame paste oil appears on top of mixture.
- Add taro pieces into prepared aranbiyeh sauce.
- Cook on low heat for 20 minutes or until tender.
- Serve hot beside rice pilaf.
- Garnish with fried pine nuts.
Other arab recipes:
Taro with sesame paste recipe
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