4 lamb or beef tongues
Tahini dressing (recipe below)
Salt to taste
Boil tongue in salt water. Tongue is done when easily pierced with
a fork. Remove from pan and skin. Skin will peel easily. Cool.
Slice tongue and arrange on lettuce in serving platter. Add tahini
dressing over tongue. Garnish with parsley.
3 tablespoons tahini
1 clove garlic
1/2 teaspoon salt
juice of 1 to 2 lemons
In bowl, mash garlic with salt. Add tahini and lemon juice and stir
until creamy. Add water gradually to desired consistency.
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