Another classic Arabic mezze dip... In restaurants, these dips (including houmous, tabbouleh, moutabel and all the others) are eaten with fresh Arabic bread, each piece puffed up into a ball and piping hot from the oven, pierced and collapsing with a wheeze of steam, then dipped into the bowls. Flat rounds of Arabic bread fresh or toasted are also good.
Ingredients
- ½ cup tahine
- 1/4 cup water
- 2 lemons, juiced
- 2 cloves garlic, grated
- 1 cup finely chopped parsley
- 1/2 tsp garlic
Using a wooden spoon, mash the salt and garlic together, then add the tahine paste and beat it in thoroughly. Add the lemon juice, and half the water, beating constantly. Add the rest of the water slowly, checking the consistency of the sauce. Add the parsley to the sauce and serve.
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