Tahina bel Laban Zabadi
This version has a delicate flavor and is rather creamier than most. My mother discovered it in the Sudan, and has made it ever since. It can be a dip or a sauce.
Recipe information
Yield
serves 4-6
Ingredients
2 or 3 cloves garlic
Salt
2/3 cup tahina paste
2/3 cup plain whole-milk yogurt
Juice of 2 1/2 lemons, or more
2 tablespoons finely chopped flat-leaf parsley to garnish
Preparation
Step 1
Put all the ingredients except parsley together in a food processor or blender and blend to a smooth cream. Taste and add more salt, lemon juice, or garlic if necessary.
Step 2
Pour into a shallow bowl and sprinkle on the parsley. Provide Arab or pita bread to dip in.
Step 3
Serve as an appetizer, or to accompany grilled or fried meat dishes and salads.
