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Sheep’s Tongues with Tahini (Lesanat with Tahini)

2013-01-28
lasanat
  • Yield : 1/2 a kg of sheep's tongue
  • Servings : 4
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m

Ingredients

  • • 1/2 a kg of sheep's tongues (lesanat).
  • • 2 tablespoons of parsley.
  • • 2 sour lemons.
  • • 1 teaspoon of salt.
  • • 1 garlic clove.
  • • 1 cup of tahini.
  • • 1/2 a spoon of condiment.

Methods

Step 1

• Boil the tongues in a salted water until they become ready to be eaten.

Step 2

• Peel the tongues by removing their external covering and then cut them into small pieces.

Step 3

• Prepare tahini sauce by mixing tahini with a little cold water, garlic and salt and then shake until the sauce becomes thick.

Step 4

• Then add sour lemon juice to it and parsley, and then pour the sauce on the tongues.



By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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