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Sunday, December 21, 2014

Tashini Sauce (Wendy)


2/3 cup light tahini paste (I recommend Soom)
3 tbsp freshly squeezed lemon juice
1/3 cup water
1 medium clove garlic crushed
1/4 tsp salt


Whisk together...the sauce should be a bit runnier than honey;  add 1 to 2 tbsp water if needed.


Some of you may remember a dish that I made at the island, lamb sausage with pine nuts and a tahini sauce.  The recipe came from the Jerusalem cookbook:  Kofta b'siniyah.  The tahini sauce was amazing...I used tahini from Soom (, a new company based in Philadelphia and Israel.  Some of you will be receiving a jar around the new year. 


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