Serving Size: 8
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 cup sesame paste
1/2 cup fresh lemon juice -- plus more to taste
1/2 teaspoon salt -- plus more to taste
3 garlic cloves -- mashed
1 cup packed chopped fresh parsley
1 small tomato -- peeled, seeded, and chopped
Combine the tahini, lemon juice, and salt in a medium bowl. Stir until the mixture becomes firm and pale. Gradually add up to 1/2 cup cold water, stirring constantly, until the mixture has the consistency of thick cream. Stir in the garlic, parsley, and tomatoes. Season to taste with more salt and lemon juice.
Makes 2 cups (8 one-quarter cup servings).
AuthorNote: I find this sauce addictive. The sharp bite of the parsley cuts into the richness of the tahini, making it bright enough in flavor to serve alongside any [cFavorite] dish or as a dip with plain toasted or fried Arab bread. It also makes an excellent dressing for chopped romaine lettuce. I serve it with a little red pepper added, with Kafta. To make a delicious salad dressing, thin the sauce with a bit of water or lemon juice, adding the liquid gradually until you achieve the consistency you like.
Cuisine: "MidEastern"
Source: "The Arab Table by May S. Bsisu, 2005."
Yield: "2 cups"
Per Serving (excluding unknown items): 190 Calories; 16g Fat (71.2% calories from fat); 6g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 174mg Sodium
Exchanges: 1/2 Grain(Starch) ; 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat
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