Shredded Cabbage and Tahini Dip - Egyptian

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Shredded Cabbage and Tahini Dip - Egyptian

1/2 small head white cabbage, finely shredded (3 cups)

1 clove garlic, peeled

1/2 teaspoon coarse salt plus more to taste

1/2 cup sesame seed paste (tahini)

1/4 cup fresh lemon juice or, in season, lemon juice mixed with the

juice of bitter orange

Ground cumin

Soak the cabbage in ice water 2 to 3 hours.

 

 

Make a traditional tahini sauce: crush the garlic to a purée with the

salt. In the workbowl of a food processor, blend the tahini with the

lemon juice and crushed garlic until the mixture is white and

tightens. Add 1/4 cup cold water and blend until smooth. Allow to

mellow a few hours for the best flavor. Taste for salt and serve

garnished with pinches of ground cumin.

 

 

Just before serving, combine the cabbage and tahini and spread over

grilled fish.

Serves 2 to 4.

 

Source: " Mediterranean Grains and Greens " by Paula Wolfert

Formatted by Chupa Babi in MC: 05.21.05

 

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