| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Soup dish |
INGREDIENTS
| 1 |
cn |
Chikpeas well washed without the water, I prefer dry chickpeas, soaked overnight, than cooked with water till tender. |
|
|
Olive oil |
|
|
Sweet paprika |
| 1 |
|
Leaf of mint |
| 3 |
tb |
Tahine |
| 1 |
md |
Lemon |
| 2 |
|
Cloves garlic |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
TAHINE SAUCE
Source: My recipe
To make the tahine sauce: you put all the ingredients into the blender,
grind it not very fine, if it gets too thick you can put a little water,
but it cant get liquid (if it happens to get liquid, just add a little more
tahine) Serve it in a dish, put olive oil on top, and sweet paprika, 1 leaf
of mint.
Posted to JEWISH-FOOD digest V97 #069 by Daniella De Picciotto
<daniela@dialdata.com.br> on Mar 2, 1997.
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