[Contents]

Mix one cup taheeni with several tablespoons lemon juice and enough water to make a sauce the consistency of mayonaise. Crush a few cloves of garlic (quantity according to individual taste) with half teaspoon salt. Work the garlic salt thoroughly into the taheeni.


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