5 Ingredients or Fewer

ants on a log - sweet or savory for grown ups (with tahina)

by:
April  1, 2024
0
0 Ratings
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 4
Author Notes

Good as first course for family dinner. Halve the recipe to serve as a snack for one or two. Multiplies easily for a crowd (dinner or cocktail party).
Variations from the children's version and to your taste:
TAHINA sauce instead of peanut butter.
FENNEL bulb in addition to or instead of celery.
SEASONING - English pudding spice, ground cinnamon or Yemenite seasoning
* Food.com/recipe/mixed-spice-traditional-old-fashioned-english-pudding-spice-266688
* https://www.food.com/recipe...
WINE - aromatic or nutty white, like Riesling or Viognier.
—Nancy

What You'll Need
Ingredients
  • 160 grams raisins, about 1 cup
  • 340 grams celery 8 sticks and/or fresh fennel bulb
  • 113 milliliters tahina sauce, about 1/2 cup
  • 5 grams About 1 tsp of English pudding spice, ground cinnamon or Yemenite seasoning
  • 240 grams pita or flatbread, total 4 pieces
Directions
  1. Wash, trim and plate the celery stalks and/or fennel (cut in cups or petal-shapes).
  2. Pour some tahina sauce onto the celery and fennel. If it's too thick to pour, add some ice water or lemon juice to thin it out.
  3. Dot the vegetables with raisins, then dust with one of the ground spices.
  4. Warm the bread and serve all with chilled white wine (recommend Riesling or Viognier).
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