MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Taheena Sauce
 Categories: Condiments, Middle-east
      Yield: 1 /2 cup

    1/2 sm Garlic head; peeled and
           -crushed
           Salt; to taste
    1/2 c  Taheena (sesame seed paste)
    1/2 c  Water; cold
      3 tb Lemon juice
      1 tb Hot pepper; finely chopped
    1/2 c  Parsley; finely chopped
      1 tb Olive oil

  In a blender, mix the garlic with the salt and taheena, then add the
  water, lemon juice, and hot pepper and blend further. Add more water
  a little at a time until sauce becomes light in color and the same
  consistency as mayonnaise.

  Place the sauce on a serving platter and garnish with the parsley,
  then sprinkle with the olive oil. Refrigerate for at least an hour
  before serving.

  Variation:

  Add 6 chopped hard-boiled eggs and serve as an appetizer or a salad.

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