Salata tahina

Salata tahina

Tahini salad

By
From
The Complete Middle Eastern Cookbook
Makes
500 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 garlic cloves
1/2 teaspoon salt
205g tahini
1 tablespoon white vinegar
1 lemon, juiced
1/2 teaspoon ground cumin
1 small handful flat-leaf parsley, chopped

Method

  1. Crush the garlic with the salt using a mortar and pestle. Alternatively, crush it in a garlic press and mix it with the salt.
  2. Place the tahini in a mixing bowl and beat well. This preliminary beating reduces the strong flavour of the tahini.
  3. Beat in the garlic mixture and vinegar. Gradually add the lemon juice alternately with 125 ml water. (To make a creamy 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.)
  4. Add more salt to taste, and more lemon juice if a sharper sauce is required. Mix in the cumin and parsley, then cover and chill until required.
  5. Serve as a mazza or as directed in recipes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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