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This recipe is from my cousin in Beitar who’s the queen of fresh herbs. Thanks, Sarah, for inspiring me!
Yields approximately 2 cups
juice of 2 lemons
1 cup Haddar Tahini
1/2 bunch fresh, checked parsley
1/2 jalapeño (optional)
2 tablespoons Gefen Olive Oil
5 cloves garlic
salt, to taste
pepper, to taste
Place the lemon juice in a seven-ounce (200-gram) plastic cup, then fill it to the top with water. Pour it all into a container.
Add the remaining ingredients and blend.
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