Salata Tahina (tahini Salad)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Ethnic, Sauces, Vegetarian | 1 | Servings |
INGREDIENTS
| 2 | Garlic cloves | |
| Salt | ||
| 3/4 | c | Tahini |
| 1 | T | White vinegar |
| 1 | Lemon, juiced | |
| 1/2 | c | Water |
| 1/2 | t | Ground cumin |
| 1/2 | c | Chopped parsley |
INSTRUCTIONS
Crush garlic cloves with 1/2 teaspoon salt. Place tahini in mixing bowl and beat well. This preliminary beating reduces the strong flavour of the tahini. Beat in garlic and vinegar. Gradually add lemon juice alternately with water. To make a cream salad of good consistency add enough lemon juice to make the tahini very thick before adding water. This way you have more scope in adjusting the flavour and consistency of the sauce. Add salt to taste, and more lemon juice if a sharper sauce is required. Blend in cumin and parsley and chill until required. Serve as a mazza or as directed in recipes. Makes about 1 3/4 cups Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1065
Calories From Fat: 728
Total Fat: 87.1g
Cholesterol: 0mg
Sodium: 447.8mg
Potassium: 1031.6mg
Carbohydrates: 56.5g
Fiber: 18.1g
Sugar: 1.8g
Protein: 33.7g