More Great Recipes: Indian

Sesame Sauce (Taheena)


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


Notes

From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters

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