Sesame Sauce (Taheena)
CATEGORIES
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
DIRECTIONS
  1. 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.
  2. 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.
  3. Variation: Add six chopped hard-boiled eggs and serve as an appetizer or a salad.
RECIPE BACKSTORY
From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters