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Tahina Cream Salad with Yoghourt
Preparation info
- Difficulty
Easy
Appears in
Published 1986
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.
Ingredients
2–3 cloves - Salt
150 ml ¼ pint
Method
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
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