| 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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