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Salata Tahina (Tahini Salad) ethnic, sauces, vegan, vegetarian 2 garlic cloves 1 salt 3/4 cup tahini 1 tablespoon white vinegar 1 lemon; juiced water 1/2 teaspoon ground cumin 1/2 cup chopped parsley 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 Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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