125g of LA GAZELLE tahina
2 cloves of garlic
5 to 10 centilitres of water
15 centilitres of lemon juice
Salt and pepper.

1. Crush the garlic together with a pinch of salt. Then, using a wooden spoon, blend it into the LA GAZELLE tahina. Add a little water and a little lemon juice alternately: the first will make the sauce runnier and the second will thicken it. Blend in the remainder of the lemon juice and enough water to achieve the required texture. Season to taste.
2. When you have blended in all the lemon juice and about half the water, add a handful of finely chopped parsley. Add more water only if the mixture does not look soft enough.

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