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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. Tahini Dressing: 3 tablespoons tahini 1 clove garlic 1/2 teaspoon salt juice of 1 to 2 lemons water In bowl, mash garlic with salt. Add tahini and lemon juice and stir until creamy. Add water gradually to desired consistency. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |