[Contents]

1 1/2 cups parsley, coarsely chopped

1 cup taheeni

1 cup lemon juice

1 1/4 tsp. salt

3 cloves garlic

1/2 cup cold water

Crush garlic with salt and work into a smooth paste with a little lemon juice. Mix taheeni with the garlic and slowly add lemon juice with the water until a smooth sauce like thick cream is formed. Add parsley and more salt and lemon juice enough to give it a tart flavor. Serve cold. Makes about two and a half cups of sauce.

To make this sauce quickly in the electric blender, add lemon juice and water alternately in small amounts to the taheeni. Add garlic crushed with salt. Blend in parsley at low speed last. Parsley should be recognizable so do not overblend the sauce at the end.


(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)