There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Tahini is a sesame seed and olive oil emulsion used as a dipping sauce and an ingredient in Middle Eastern and Mediterranean dishes like baba ganoush, hummus and some sweets. Tahini can have a smooth liquid texture if the husks of the seeds are removed before blended or it can be thicker like chunky peanut butter if blended with the husks. The seed paste goes well with both savory and sweet flavors and can be used as a spread, made into a sauce or used as a dip for flat breads, crackers and chips. Add this to my Recipe Box.
Pour the tahini into a bowl or deep dish.
Drizzle extra-virgin olive oil on top of the tahini.
Sprinkle the top of the dish with chopped parsley.
Set the bowl on a plate and place a few lemon wedges around the bowl.
Dip bread, bagel chips, pita or crackers in the tahini and enjoy.
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