17 September 2009
1-2 garlic cloves
45-60mls tahini paste
juice 1 lemon
salt and black pepper
Source: Moro Cookbook
Peel and then crush the garlic with some salt into a smooth paste.
Use a mortar and pestle or flat of the knife on chopping board.
Place in a small mixing bowl
Add the tahini.
Be prepared, once the liquid is added the tahini siezes and becomes very thick. It will slowly loosen as the liquid is added. I find the best strategy is to add quite a lot of liquid to start with, to get the tahini going.
Add half the lemon juice with 30mls of water.
Whisk to a smooth, thick paste.
Add the remaining juice and water to get the right consistency and flavour. If the sauce gets too thin add a little more tahini, this will thicken it right up.
When you have the consistency you want, a thick cream.
Season with salt and pepper.
Serve with all your North African or Lebanese favourites.