Recipe - Olive-Tahini Sauce

2 tablespoon Unbleached white flour
1 cup Water
One fourth cup Liquid from canned black
olives
1/3 cup Tahini
1 cup Finely chopped black olives
Juice of 1 lemon
One fourth teaspoon Thyme
Black pepper

Dissolve flour with just enough water to make a smooth, flowing paste. Set
aside. Heat water & olive liquid till just under boiling point. Whisk in
tahini, a littel at a time, then the flour paste. Simmer overl ow heat til
the sauce is thick. Stir in the remaining ingredients & serve immediately.

Nava Atlas, "Vegetariana"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini