Tahinat el Beid

Lebanon

2 tablespoons sesame oil
lemon juice
water
1 clove garlic, crushed
1 tablespoon chopped parsley
salt
1 hard-boiled egg

Put the oil in a salad bowl and add lemon juice drop by drop – the quantity depends on how astringent you want it. Thin with a little water.

Add the garlic, parsley and salt and the egg very finely chopped. Sprinkle on cayenne.

This is another bread dip.

From “Arab World Cook Book” by Nahda Salah
available through International Promoters of Art Inc.

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