| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Ethnic, Sauces, Vegetarian |
1 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves |
|
|
Salt |
| 3/4 |
c |
Tahini |
| 1 |
tb |
White vinegar |
| 1 |
|
Lemon; juiced Water |
| 1/2 |
ts |
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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