Tomato Salad With Turkish Tahini Dressing

• 1 1/2 pounds tomatoes, or a mixture of red and green tomatoes, cored and sliced
• 4 tablespoons sesame tahini
• 13 cup water
• 2 tablespoons freshly squeezed lemon juice
• 1 to 2 garlic cloves
• Salt to taste
• 1/2 teaspoon cumin seeds, lightly toasted and ground
• Freshly ground pepper or Aleppo pepper to taste
• 1 to 2 tablespoons chopped flat-leaf parsley

1. Arrange the sliced tomatoes on a platter.
2. Mix together the tahini, water and lemon juice.
3. Combine the garlic with 1/4 teaspoon salt in a mortar and pestle, and mash to a paste.
4. Stir into the tahini mixture.
5. Add the cumin, then salt and pepper (or Aleppo pepper) to taste.
6. Thin out with water if the dressing is too thick to pour.
7. Drizzle over the sliced tomatoes, sprinkle on the parsley and serve.

tomatoes, sesame tahini, water, freshly squeezed lemon juice, garlic, salt, cumin seeds, freshly ground pepper, flatleaf

Taken from cooking.nytimes.com/recipes/1012836 (may not work)