Bakdounis bi tahini

Bakdounis bi tahini

Parsley and tahini sauce

By
From
The Complete Middle Eastern Cookbook
Makes
400 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Taratour bi tahini, see recipe for ingredients and method
1 large handful flat-leaf parsley, finely chopped

Method

  1. Follow the directions for the taratour bi tahini recipe, adding 1 large handful finely chopped flat-leaf parsley after the 60 ml water and all the lemon juice has been blended into the tahini. Beat well and add more water only if it is necessary.
  2. At the end, add coarsely chopped parsley to the food processor or blender and process just long enough to chop it finely; the parsley must still be visible.
  3. Serve as a dip as part of a meze, or as an accompaniment to simple fish dishes.

Note

  • In Cyprus this sauce is known as tahinosalata.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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