Title: Taheena Sauce
Categories: Condiments, Middle-east
Yield: 1 /2 cup
1/2 sm Garlic head; peeled and
-crushed
Salt; to taste
1/2 c Taheena (sesame seed paste)
1/2 c Water; cold
3 tb Lemon juice
1 tb Hot pepper; finely chopped
1/2 c Parsley; finely chopped
1 tb 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 an hour
before serving.
Variation:
Add 6 chopped hard-boiled eggs and serve as an appetizer or a salad.
