Tahini sauce from Moro: The Cookbook (page 255) by Samantha Clark and Samuel Clark

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Notes about this recipe

  • Breadcrumbs on May 15, 2012

    p. 255 I prepared this recipe as a component of another dish in this book; the Grilled Chicken Wings w Tahini on p.39. Prep for this dish is very simple. Garlic is crushed w salt, transferred to a small mixing bowl before whisking in tahini and then thinning out w lemon juice and water. The authors suggest 5 tbsp of water however I didn’t need much more than a tbsp to achieve the desired consistency of double cream. Sauce is then seasoned w S&P. This recipe produces a lovely, lemony tahini sauce that works wonderfully w the chicken recipe but also is delicious drizzled on eggs, rice and even my finger!! mr bc loved this too and I made another batch for lunches – perfect as a dip for veggies. This was a hit for us. Photos here: http://chowhound.chow.com/topics/846987#7339985

  • DKennedy on May 07, 2012

    Perfect results.

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