Chard Stalks in Tarator (Dlou' Selee' Mtaballeh)
Bring a large pot of water to a boil.Advertisement
Strip any tough strings from chard stalks. Cook in the boiling water until tender, 5 to 10 minutes. Transfer to a colander to drain; pat dry.
Meanwhile, use a fork to mash garlic with salt to make a paste. Mix in a small bowl with tahini. Gradually whisk in lemon juice: at first it will thicken and turn very hard, but keep mixing! Whisk in oil and enough water to yield a consistency for drizzling.
Arrange the chard on a platter. Drizzle with 1/4 cup sauce and sprinkle with parsley. Serve with more of the sauce on the side, if desired.
To make ahead: Refrigerate sauce (Step 3) for up to 5 days.
1/2 vegetable, 1/2 fat