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  • Tahini Sauce

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    swisscriss
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    Tahini sauce is a sauce made from sesame seed paste that is thinner than tahini and commonly used in pita sandwiches, marinades, and dips. It is easy to make by combining tahini, garlic, salt, olive oil, and lemon juice in a food processor then mixing in parsley. The sauce will keep for about two weeks refrigerated.

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    tahini sauce for falafel and sandwiches easy and simple to make

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    tahini sauce

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    Tahini sauce is a sauce made from sesame seed paste that is thinner than tahini and commonly used in pita sandwiches, marinades, and dips. It is easy to make by combining tahini, garlic, salt, olive oil, and lemon juice in a food processor then mixing in parsley. The sauce will keep for about two weeks refrigerated.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Scarica in formato PDF, TXT o leggi online su Scribd
    Segnala contenuti inappropriati
    36 visualizzazioni1 pagina

    Tahini Sauce

    Caricato da

    swisscriss
    Tahini sauce is a sauce made from sesame seed paste that is thinner than tahini and commonly used in pita sandwiches, marinades, and dips. It is easy to make by combining tahini, garlic, salt, olive oil, and lemon juice in a food processor then mixing in parsley. The sauce will keep for about two weeks refrigerated.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Scarica in formato PDF, TXT o leggi online su Scribd
    Segnala contenuti inappropriati
    di 1

    Tahini sauce is a sesame seed paste.

    Tahini sauce is thinner and used in pita sandwiches, marinades, and dips. Tahini sauce is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks.

    Ingredients: 1/2 cup tahini (sesame seed paste) 3 gloves garlic, crushed 1/2 teaspoon kosher salt 2 tablespoons olive oil 1/4 cup lemon juice 1 teaspoon parsley, finely chopped (optional)

    Preparation: In a food processor, combine garlic and tahini. Add salt. Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency. Mix in parselyServe immediately or refrigerate.

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