{"id":1229,"date":"2017-07-09T17:53:36","date_gmt":"2017-07-09T17:53:36","guid":{"rendered":"http:\/\/foodurismo.com\/cms\/?p=1229"},"modified":"2017-07-09T17:53:36","modified_gmt":"2017-07-09T17:53:36","slug":"tahinia","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/tahinia\/","title":{"rendered":"TAHINIA"},"content":{"rendered":"

My good friend Eva\u2019s mother, who was born in Egypt, brought many recipes from Cairo to Greece, including tahinia. She made it primarily during Lent, to make salads and vegetarian balls tastier.<\/span><\/p>\n

\"\u03c4\u03b1\u03c7\u03b9\u03bd\u03af\u03b1\"<\/p>\n

On a Clean Monday one year, I tasted tahinia at Eva\u2019s house and I think now is the perfect opportunity for you to make this recipe, along with the falafel<\/a>. Tahinia is sauce with character, strong enough to the taste, extremely healthy because of the tahini used and a valuable source of energy. For this reason, in Egypt, as well as in other Middle Eastern countries, they often eat tahinia for breakfast. I think we need something lighter for breakfast than tahinia, so better try it out as a dipping sauce.<\/p>\n

INGREDIENTS<\/strong><\/p>