Teradot

• 1 cup walnut halves
• 2 cloves garlic
• Salt
• 34 tablespoons tahina paste
• Juice of 2 lemons
• 4 tablespoons chopped flat-leaf parsley

1. Pound the walnuts and garlic in a mortar with a little salt until the walnuts are almost, but not quite, ground to a paste.
2. Add the tahina and lemon juice gradually, stirring well.
3. Add a little cold water, enough to have a light creamy paste.
4. Then mix in the chopped parsley.
5. You may use a blender or food processor, in which case blend the lemon juice and tahina with a little water first, to a light cream, then add the walnuts and garlic.
6. Be careful not to overblend the walnuts, which might then lose their slightly rough texture.

walnut halves, garlic, salt, tahina paste, lemons, flatleaf

Taken from www.epicurious.com/recipes/food/views/teradot-373177 (may not work)