Salata Tahina (Tahini Salad)
Yield
1 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cloves
|
*
|
| 1 | x |
salt
to taste |
*
|
| ¾ | cup |
tahini (sesame paste)
|
*
|
| 1 | tablespoon |
white vinegar
|
|
| 1 | each |
lemon
juiced |
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | cup |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cloves
|
*
|
| 1 | x |
salt
to taste |
*
|
| 177 | ml |
tahini (sesame paste)
|
*
|
| 15 | ml |
white vinegar
|
|
| 1 | each |
lemon
juiced |
|
| 118 | ml |
water
|
|
| 2.5 | ml |
cumin
ground |
|
| 118 | ml |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
|
|
Directions
Crush garlic cloves with ½ 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.
