sets fairly firmly when cold.
TAHINA SALAD
Pound a clove of garlic in a
mortar; stir in a cupful of the tahina
paste, salt, pepper, half a cupful of
olive oil, half a cupful of water,
lemon juice, and coarsely chopped
parsley. The tahina should be of the
consistency of cream. In Egypt and
Syria a bowl of tabina is served
either with pre-lunch drinks or as
an hors d’œuvre, with pickled
cucumbers, pickled turnips, and the
flat round bread (Esh Baladi) of the
country. The tahina is eaten by
dipping the bread into the bowl.