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Ramadan Recipes: Tahinat el Beid

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Tahinat el Beid

 

 

2 tablespoons sesame oil

lemon juice

water

1 clove garlic, crushed

1 tablespoon chopped parsley

salt

1 hard-boiled egg

Put the oil in a salad bowl and add lemon juice drop

by drop – the quantity depends on how astringent you

want it. Thin with a little water.

 

Add the garlic, parsley and salt and the egg very

finely chopped. Sprinkle on cayenne.

 

This is another bread dip.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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