Bakdoonsiyyeh by Chef Raghu
Bakdoonsiyyeh by Chef Raghu
(Parsley Salad)
Ingredients:
Half a cup of tahini
2 tablespoons lemon juice
1 bunch parsley
Water
Salt and olive oil to taste
Before using the tahini, shake the jar well. Pour half a cup
of tahini into a small soup bowl and add the lemon juice. Mix well until you get
a smooth homogeneous mixture. Add one-two tablespoons of water to the mixture
and mix well until it is of a soft texture. Chop the parsley finely (after
cleaning it thoroughly and removing the stalks) and add it to the tahini
mixture. Add salt and olive oil to taste.
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