Adapted from: Olives, Lemons & Za’atar (Kyle Books, 2014)

Rawia’s Tip:
If you are not a fan of frying, Brussels sprouts can be brushed with oil and oven roasted at 400°F until tender. That being said, I think fried tastes better!

Start to finish: 40 minutes
Hands-on time: 40 minutes
Servings: 3 to 4

Corn oil for shallow frying
2 pounds Brussels sprouts, outer leaves removed, cut in half
1/2 cup Thick Tahini Sauce (recipe follows)
1/2 cup low-fat plain yogurt
1 tablespoon pomegranate molasses
1 tablespoon extra-virgin olive oil
1/4 teaspoon minced garlic
1/2 cup panko
Pinch of sea salt

Pour 1/4 to 1/2 inch of corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprouts 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.

Meanwhile, whisk together the Thick Tahini Sauce, yogurt, and pomegranate molasses in a medium bowl. Set aside.

In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and sauté until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Season with salt and remove the breadcrumbs from the heat. Transfer to a paper towel–lined plate to cool.

Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.

Thick Tahini Sauce

Start to finish: 15 minutes
Hands-on time: 15 minutes
Makes 1 1/4 cups

3/4 cup well stirred tahini (sesame paste)
1 to 2 garlic cloves, crushed and peeled
Juice of 2 to 3 lemons or to taste (about 1/2 cup)
1/2 teaspoon sea salt
Chopped parsley for garnish

In the bowl of a food processor, combine the tahini, garlic, lemon juice, and salt and process on low speed for 2 minutes or until thoroughly incorporated. Turn the speed to high and blend until the tahini mixture begins to whiten. Gradually add up to 1/4 cup water until the mixture reaches the desired consistency.

Leftover tahini sauce can be stored, tightly covered, in the refrigerator for up to 2 weeks.