Potato and tahini dip

Potato and tahini dip

By
From
Eat Istanbul
Serves
4-6
Photographer
David Loftus

Ingredients

Quantity Ingredient
450g potatoes, peeled and chopped
2 garlic cloves, peeled
4 tablespoons tahini
4 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
1 ripe tomato, peeled and diced

Method

  1. Boil the potatoes in a large saucepan of salted water until cooked through. Drain them in a colander, transfer to a bowl and mash them until smooth.
  2. Use a pestle and mortar to pound the garlic cloves and a little sea salt to a paste. Add to the potatoes and season generously with sea salt and freshly ground black pepper.
  3. Add the tahini, olive oil and vinegar and mix well. Transfer to a serving bowl and serve lukewarm or cold, garnished with the tomato.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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