| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Middle east, Dips |
1 |
1 1/2 cups |
INGREDIENTS
| 3 |
md |
Garlic cloves, chopped |
| 1 |
c |
Tahini paste |
| 1 |
c |
Cold water |
| 1/2 |
c |
Lemon juice |
| 1 |
ts |
Salt |
INSTRUCTIONS
In a deep bowl, mash the garlic to a paste with a
pestle or the back of a large spoon. Stir in the
tahina. then, with a whisk of spoon, beat in 1/2 cup
of the cold water, the lemon juice, and salt. Still
beating, add up to 1/2 cup more of water, 1 tablespoon
at a time, until the sauce has the consistency of
thick mayonnaise and holds its shape almost solidly in
a spoon. Taste for seasoning. Taratoor can be served
as a sauce with baked fish or fried cauliflower, and
is used as an ingredient in hummus and baba ghannooj.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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