This is a wonderfully simple dip, spread, dressing or sauce, quick to make, healthy and delicious to eat while watching the share prices.
This time in other years I was making a Cucumber Olan Curry, Salt and Pepper Lotus Seeds, Marinated Zucchini, Dal Makhani Nilgiri, Green Mung Dal Soup, Lentil Dumplings in a Spicy Gravy, and Overnight Breakfast Oats.
This is a Lebanese dish, popular also in Syria, Jordan and other parts of the Middle East. Use as a spread on wonderful rye bread, as a dip with pita bread, as a dressing on green salads or a sauce on steamed or baked vegetables.
Tahina Tarator: Tahina Salad
Source : adapted from Vegetarian Dishes from the Middle East
Prep time: 10 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it
150ml tahini paste
juice of 2 – 3 lemons
approx. 150 ml milk
2 cloves garlic, crushed
1 tspn salt
0.5 tspn chilli powder
1 tspn ground cumin
1 Tblspn chpped parsley
Pour the tahini into a large bowl and add the lemon juice. Stir well – the tahini will thicken up and become grainy. Slowly add the milk, stirring until it becomes beautifully creamy. Thin until you get the desired thickness (for a spread, dip, sauce or dressing).
Season with the garlic, salt, chilli powder and cumin powder. Add half the parsley and stir.
Taste and adjust seasonings if necessary. Serve sprinkled with the remaining parsley.