21 November 2005

Simple dips 1

I finally discovered how simple and delicious some of these middle-eastern dips are. And leftover dips are great as a spread for sandwiches too!

I tried a lebneh with a few simple twists and it turned out rather well.

So here goes.

250 grams fresh yogurt
2 cloves garlic - crushed
1 tbsp tahini
juice from 1/2 lemon
salt to taste

Drain yogurt in a paper-towel or cloth-lined sieve set over a bowl. Leave it in the refrigerator overnight, or at least 4 hours.

Mix the drained curd with the remained ingredients, and serve with pita bread wedges and assorted crudites!

As for tahini, it's quite easy to make at home.

Grind 2 tbsp sesame seeds, with 1/2 tsp sesame oil, and 4-5 tbsp of tepid water to a really smooth paste. Add salt to taste. This gives close to 1/4 cup of tahini.

A simple, delicious and filling snack!

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