Sesame Sauce (Taheena)
1/2 small head of garlic, peeled and crushed
Salt to taste
1/2 cup taheena (sesame seed paste)
1/4 cup cold water
3 tablespoons lemon juice
1 tablespoon hot pepper, finely chopped
1/4 cup finely chopped parsley
1 tablespoon olive oil
In a blender, mix the garlic with the salt and taheena; then add the water, lemon juice, and hot pepper and blend further. Add more water a little at a time until sauce becomes light in color and the same consistency as mayonnaise.
Place the sauce on a serving platter and garnish with the parsley; then sprinkle with the olive oil. Refrigerate for at least half an hour before serving.
Variation: Add six chopped hard-boiled eggs and serve as an appetizer or a salad.
Pairs Well With
From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters