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Mezze |
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Tahin Salatasi (Tahini dip) 
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Extremely appetising and refreshing, this can be served with hot pitta
or bread to be dipped in. It is a very Cypriot dish which is also offered
along with kebabs, or with mezze.
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Preparation
time
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Ingredients |
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- 5 tablespoons
Tahini paste
- 150 ml (1/4 pint) warm water
- 1-2 cloves of garlic
- 6 tablespoons lemon juice
- 4 tablespoons vegetable oil
- Salt to taste
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To
garnish |
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- 1 tablespoon
chopped parsley
- A few black
olives
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Preparation |
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Combine in a blender the tahini, water, garlic and salt and
blend. Slowly add the lemon and oil, alternating them, while the blades
are in motion, until the mixture looks creamy in colour and texture.
Adjust
the seasoning and serve in a bowl with the parsley and olives sprinkled
on top.
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Recipies |
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References |
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- Vegetarian
dishes have been marked with sign
- Albrecht, M.
(1994), Turkish Cypriot and Mediterranean Cookery,
Havellia Publishing, London.
- Salaman, R.,
(1991), The Cooking of Greece and Turkey, Sainsbury
Cookbooks, London.
- Jemal, H., Cyprus
Today, various.
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Arts
& Culture
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