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Prep time
5 minutes
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Cook time
5 minutes
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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
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Ingredients
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160 grams
raisins, about 1 cup
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340 grams
celery 8 sticks and/or fresh fennel bulb
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113 milliliters
tahina sauce, about 1/2 cup
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5 grams
About 1 tsp of English pudding spice, ground cinnamon or Yemenite seasoning
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240 grams
pita or flatbread, total 4 pieces
Directions
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Wash, trim and plate the celery stalks and/or fennel (cut in cups or petal-shapes).
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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.
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Dot the vegetables with raisins, then dust with one of the ground spices.
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Warm the bread and serve all with chilled white wine (recommend Riesling or Viognier).
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