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


  • 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.

Categories: Indian 
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