Ok ok, here it is, bet you'll love it. I included the Dukkah because I know once you try it you're gonna want to use it on everything. You can find both recipes in "A book of Middle Eastern Food" by Claudia Roden.
Anchovy Tahini Cream
(Tahini bil Fessih)
Prepare a plain tahini cream salad. Mix it with a medium-sized can of anchovy fillets, drained and roughly chopped. Sprinkle the top with chopped parsley and serve with arab bread or pitta.
Tahini Cream Salad
3 cloves garlic, to taste
Salt
1/2 cup lemon juice or the juice of 1-1/2 lemons, or more
1/2 cup tahini
1/2 tsp ground cumin
1 tbsp finely chopped parsley
Crush the garlic with salt. Mix it with a little of the lemon juice in a large bowl*. Add the tahini and mix well. Then add the remaining lemon juice and enough cold water to achieve a thick smooth cream, beating vigorously. Season with salt and cumin; taste and add more lemon juice, garlic, or salt until the flavor is fairly strong and tart. Add a few drops more water if too thick. Sprinkle with parsley and serve.
*This mixture can be made in the Cuisinart or a blender.
Dukkah
2 cups sesame seed
1 cup coriander seed
1/2 cup hazelnuts
1/2 cup ground cumin
Salt and pepper to taste
-try 1/2 tsp salt and 1/4 tsp black pepper
(*I went a little heaver on the salt)
Roast or broil the ingredients separately. Pound them together until they are finely crushed but not pulverized. The crushing can be done in a meat grinder or an electric blender. In the last case run it for a very short time only, as otherwise the oil from the too finely ground seeds and nuts will form a paste with the pulverized ingredients.
Dukkah, which should always be a crushed dry mixture, can be stored indefinitely in a covered jars. Serve with bread dipped in olive oil.
enjoy :)
sarah
(2/11/02)
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