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Green tahini sauce from Ottolenghi: The Cookbook (page 272) by Yotam Ottolenghi and Sami Tamimi

  • garlic
  • lemons
  • parsley
  • tahini

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Notes about this recipe

  • chawkins on September 21, 2017

    Made this without the parsley for the marinated eggplant recipe in this same book. Very good.

  • Rutabaga on June 28, 2016

    This is a really fresh tasting tahini sauce, and very versatile. We used it with the broad bean and radish salad from Ottolenghi: The Cookbook, but it would work well with grilled meat, as a sandwich spread, with crudités, or as an all-purpose salad dressing.

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