Egyptian Tahini Sauce - North Africa

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Egyptian Tahini Sauce - North Africa

1 garlic clove

1/4 cup well-stirred tahini

1/3 cup water

1 1/2 tablespoons fresh lemon juice

1/4 teaspoon ground cumin

1/4 teaspoon salt

2 teaspoons coriander seeds

 

 

Coarsely chop garlic and in a blender, blend with

tahini, water, lemon juice, cumin, and salt until

smooth.

 

Serves: 2

 

Source: Gourmet, August 1999

Formatted by Chupa Babi: 10.23.07

 

ChupaNote: this is one the most common sauces used in

Egyptian cusine. Served over rice pilaf, orzo pasta,

couscous, beans, and vegetable salads (cooked and

raw).

You can spice it anyway you like (these are the

tradtional ingredients, and I always add red pepper

flakes) and add parsley or mint or cilantro, or raw

shredded cucumber, or shredded radishes, etc. Easily

doubles or quadruples.

 

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