Louse ma thoom (almond pate)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Almonds, blanched & toasted |
| 3 | eaches | Garlic cloves |
| 1 | medium | Onion, coarsely chopped |
| 2 | tablespoons | Olive oil |
| 12 | ounces | Mushrooms, halved |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Thyme |
Directions
Chop the toasted alomnds in a food processor until they resemble very fine breadcrumbs.
In a large skillet, saute the onion & garlic in the olive oil until the onions are tender. Add all the remaining ingredients. Saute for approximately 5 minutes. The mushrooms need to be limp.
Transfer this mixture to the food processor & process with the almonds. Chop well until you have a thick paste.
Place the pate in a shallow dish & surround with crackers, melba toast, pita chips or French bread slices.
Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style" From: Cooking