(Egypt)
This salad, actually a dip of shredded cabbage and tahini seasoned with ground cumin, is delicious with grilled fish steaks.
The tahini sauce should be made many hours in advance in order to have time to mellow, while the cabbage should be added at the last minute, so as not to lose its texture. To ensure crunchiness, soak the cabbage leaves in ice water for at least 2 hours before placing them in the creamy dressing.
Serves 2 to 4.
With thanks to Nora George for sharing this recipe.
From “Mediterranean Grains and Greens” by Paula Wolfert
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