2 Garlic cloves Salt 3/4 c Tahini 1 tb White vinegar 1 Lemon; juiced 1/2 c -Water 1/2 ts Ground cumin 1/2 c Chopped parsley Crush garlic cloves with 1/2 teaspoon salt. Place tahini in mixing bowl and beat well. This preliminary beating reduces the strong flavour of the tahini. Beat in garlic and vinegar. Gradually add lemon juice alternately with water. To make a cream salad of good consistency add enough lemon juice to make the tahini very thick before adding water. This way you have more scope in adjusting the flavour and consistency of the sauce. Add salt to taste, and more lemon juice if a sharper sauce is required. Blend in cumin and parsley and chill until required. Serve as a mazza or as directed in recipes. Makes about 1 3/4 cups Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias
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Metric: 80 grams tahini made with 100% hulled sesame seeds, light-colored 80 grams water 30 grams lemon juice 1 clove garlic crushed ¼ teaspoon salt
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❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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