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🍽️ Orientalic-style Fried Brussels Sprouts

417 kcal · 30 min · 4 servings

Ingredients

• 1 kg Brussels sprouts
• salt
• 7 allspice berries
• 1 tsp black peppercorns
• 60 g walnuts (4 tbsp)
• 2 tbsp olive oil
• nutmeg
• 20 g mint (1 bunch)
• 300 g Greek yogurt
• 30 g tahini (sesame paste; 2 tbsp)
• 1 tbsp lemon juice
• 20 g parsley (1 bunch)
• 1 pomegranate

Instructions

1. 1. Remove the outer leaves from the Brussels sprouts.
2. 2. Wash the heads thoroughly under running water.
3. 3. Halve the heads lengthwise.
4. 4. Cook the heads for about 4 minutes in boiling salted water (blanching = briefly cooking in boiling water).
5. 5. Drain the vegetables in a sieve.
6. 6. Let the vegetables drip dry well.
7. 7. Crush allspice and peppercorns in a mortar.
8. 8. Chop the walnuts coarsely.
9. 9. Heat oil in a pan.
10. 10. Fry the Brussels sprouts over high heat for 3 minutes.
11. 11. Turn the Brussels sprouts frequently.
12. 12. Season the Brussels sprouts with the allspice-pepper mixture and salt.
13. 13. Sprinkle the walnuts over the Brussels sprouts.
14. 14. Sprinkle freshly grated nutmeg over them.
15. 15. Fry everything for another 3 to 4 minutes.
16. 16. Wash the mint.
17. 17. Shake the mint dry.
18. 18. Pluck the mint leaves.
19. 19. Chop the mint leaves coarsely.
20. 20. Whisk together yogurt, mint, tahini (sesame paste) and salt.
21. 21. Season the dip with lemon juice.
22. 22. Wash the parsley.
23. 23. Shake the parsley dry.
24. 24. Pluck the parsley leaves.
25. 25. Halve the pomegranate.
26. 26. Remove the seeds.
27. 27. Mix both into the Brussels sprouts.
28. 28. Serve together with the dip.

Nutrition per serving

• kcal: 417
• Protein: 18 g · Fett/Fat: 28 g · Carbs: 22 g