Recipes	SAUCES: Tahina (Sesame Seed Sauce) Tahina is easy to make. It can be poured over an entree and then cooked with the entree, or can be used fresh and uncooked. If the sauce is to be poured over a casserole and then cooked it should be made quite thin, because it will thicken as it simmers. If it is to be used uncooked, for example over a sandwich, it should be thick (with less water). The following recipe is the thick version. It is recommended that the lemon juice be added first to the tahina paste, as this will make the sauce lighter in colour and creamier in texture. The water is added next, in gradual amounts, to be thoroughly stirred after each addition to avoid the formation of lumps. Adding garlic is a matter of individual taste, though garlic is generally considered a very important part of tahina. Parsley makes an excellent blend with the sauce, and should definitely not be left out.   Ingredients: 175 mL (3/4 cup) tahina - sesame seed paste - stir tahina before measuring 1 clove garlic, crushed juice of 11/2 - 2 lemons 175 mL (3/4 cup) water 5 mL (1 tsp) salt 50 mL (1/4 cup) finely chopped parsley Directions: In a deep bowl beat the tahina with the crushed garlic and lemon juice until creamy. Add water bit by bit, beating well after each addition If using blender put all the ingredients in and blend. Add salt and parsley and stir. Add more lemon juice if needed. The sauce should be tangy. Refrigerate until meal time. Spoon over individual servings of baked or fried fish, or over falafel in Pita (Arabic bread). Makes 5 servings Say Bismillah and eat! Recipes