Tarator bi Tahina

1. 1

   Blend all the ingredients together in a food processor or blender, adding enough cold water to achieve a smooth, light cream.

2. 2

   Taste and add more lemon juice, garlic, or salt until the flavor is fairly strong and sharp.

3. 3

   Serve in a shallow bowl sprinkled with chopped parsley and provide Arab or other bread to dip in it.

4. 4

   Or use as a sauce to accompany falafel (page 61) or grilled meats and salads.

5. 5

   An Egyptian way is to flavor this with 1/2 teaspoon ground cumin and to garnish with a sprinkling of olive oil and a dusting of cumin and chili pepper.

6. 6

   For a parsley-and-tahina cream, badounes bi tahina, stir in 1/2 cup finely chopped flat-leaf parsley.

7. 7

   For a wonderful version rich with pine nuts, tahina bi senobar, fry 11 1/2 cups pine nuts in a drop of oil over low heat, shaking the pan, until lightly golden, and stir them in.

8. 8

   This is particularly good as a sauce for fried or grilled fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.