Title: Yogurt and Tahina Dip
Categories: Sudan Appetizer Spread
Yield: 4 Servings

2/3	c	Tahina; sesame seed paste
2/3	c	Plain yogurt
2		Garlic cloves; up to 3 crushed
1		Lemon; juice of - up to 2
		Parsley; fresh;a bit chopped Salt & pepper

* available in Middle Eastern & health food stores

Using a mixing basin (bowl), blend the crushed garlic with a little salt and the tahina paste. Then add the yogurt and lemon juice, gradually, beating to make a smooth, thick cream. Now sprinkle on the salt & pepper and put in a bowl. Scatter the parsley on top and serve with carrot, celery sticks and pieces of hot pita bread. SERVES: 4-6

SOURCE: _The New Internationalist Food Book_ by Troth Wells. Meal Mastered by Anne MacLellan

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