| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
June 1994 |
1 |
servings |
INGREDIENTS
| 1/2 |
ts |
Whole cuminseed |
| 1/2 |
ts |
Whole coriander seeds |
| 1/4 |
c |
Tahini; (sesame seed paste) |
| 1/4 |
c |
Hot water |
| 2 |
ts |
White-wine vinegar; or to taste |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
In a dry small heavy skillet toast cuminseed and coriander seeds over
moderate heat, shaking skillet, until spices are fragrant, about 2 minutes.
Cool spices completely and in a mortar with pestle or in an electric spice
or coffee grinder grind fine.
In a bowl whisk together tahini and water until smooth and whisk in spices,
vinegar, sour cream, and salt and pepper to taste. Dressing may be thinned
with additional water if necessary.
Makes about 1 cup.
Gourmet June 1994
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