Tahina Cream Salad with Yoghourt

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

This version has a very definite flavour of its own and is rather creamier than most. My mother discovered it in the Sudan, and has made it ever since.


  • 2–3 cloves garlic
  • Salt
  • 150 ml (¼ pint)


As in the first tahina cream salad recipe, crush the garlic with a little salt and mix it with the tahina paste. Add the yoghourt and lemon juice gradually, beating vigorously to make a smooth, thick cream. Taste and add more salt, lemon juice or garlic if necessary. (Here, again, an electric mixer or blender can be very useful.)

Serve in a bowl, garnished with finely chopped parsley, a